- 2 cups your choice of beef (brisket, burnt ends, or ground beef)
- 2 blocks Pepper Jack, cubed
- 16 oz Velveeta Queso Blanco
- 1 green bell pepper, chopped
- 1 medium onion, chopped
- 1 cup cherry tomatoes, quartered
- 2 tbsp fresh cilantro, chopped
- 1 cup green chile enchilada sauce
- 1 jalapeno, finely chopped (optional)
The process for this dip is super easy, but the results taste as if you spent hours laboring over it. This is our Hot & Fast take on a Smoked Queso Cheese Dip – the perfect compliment to a bag tortilla chips, a cold beer, a comfy chair, and a ball game on the television.
The first step is to light the fire basket. We recommend using Blues Hog Lump Charcoal for clean smoke flavor and long burn.
While your smoker is getting up to temperature, you'll want to prepare your vegetables, chopping all them up. Now, depending on your choice beef, there may be some thawing or cooking involved. You'll see we went with some leftover, chopped brisket. You can also use cooked ground beef, burnt ends, or shredded beef. Whatever you have on hand, you'll want to get it ready.
In an aluminum pan or grill-safe dish, add all of your ingredients and place on the top grate. We like to cook Hot and Fast around here, so we maintain a smoker temperature around 300º. Close the lid and let it be.
Let your dip cook for 20 - 30 minutes, stirring once or twice. Keep cooking the dip until you are happy with the consistency and flavor. Be careful not to over smoke it – too much time and the smoke flavor will be overpowering.
Remove the pan from the smoker to cool down a bit, though you'll want to serve it while it is still warm and runny.
The next step is to EAT! Pair the dip with your favorite tortilla chips or build your own plate of nachos.