Everyone needs a go-to queso recipe, and my Chorizo Queso is one for the books. Unlike other quesos, this queso fundido con chorizo recipe uses multiple types of cheese and features our best-selling Garlic Jalapeño Rub. The end result is a creamy queso that can be easily customized to fit your preferences.
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Products Used:
• Royal Oak Charcoal Hardwood Charcoal Pellets https://amzn.to/3IQZfGH
• Thermoworks Thermapen One https://bit.ly/43qX2Za
• Heath Riles BBQ Garlic Jalapeño Rub
• Wooden Spoon https://amzn.to/3TcYHzF
• Cast Iron Dutch Oven https://amzn.to/3uElrze
• Traeger Ironwood XL https://amzn.to/3UXzEC6
• Metal Sheet Pan https://amzn.to/48zgMwh
• Victorinox Knife https://amzn.to/4bRkh41
Ingredients:
• 9 ounces pork chorizo
• 1 medium onion, diced
• 4 pickled jalapeños, diced
• 1 ½ tablespoons minced garlic
• ½ teaspoon ground cumin
• 1 (10-ounce) can Rotel
• 2 (12-ounce) cans evaporated milk
• 1 (16-ounce) block Velveeta, diced
• 8-10 ounces shredded Cheddar cheese
• 8 ounces shredded Monterey Jack cheese
• 8 ounces shredded Colby Jack cheese
• 8 ounces shredded Pepper Jack cheese
• ⅛ cup cilantro
• Heath Riles BBQ Garlic Jalapeño Rub
Directions:
1. Stoke the Traeger Ironwood XL or your grill of choice with Royal Oak Charcoal and fire it up to 350℉. Place a large cast iron Dutch oven on the pit and drizzle it with olive oil.
2. When the Dutch oven is hot, add the chorizo, onion, and diced jalapeños to the pot. Let the meat and veggies cook for 25 minutes, then add the garlic, cooking until fragrant.
3. Add a dash of Heath Riles BBQ Garlic Jalapeño Rub, cumin, and Rotel.
4. Fold in one can of evaporated milk, Velveeta, Cheddar, Monterey Jack, Colby Jack, and Pepper Jack cheese, one handful at a time. Shut the Traeger Timberline 1300’s lid and let it smoke for 20 minutes.
5. Stir the chorizo queso dip and add the last can of evaporated milk, if necessary.
6. Let the Chorizo Queso cook for 40 minutes, then add the cilantro. Allow the queso with chorizo to simmer for another 1 ½ hours, stirring every 20 minutes. My dip had a total cook time of 2 ½ hours. Remove from heat and let cool before digging in.
Chapters:
Intro 0:00
Fire Up The Grill 0:20
Prep Chorizo 0:32
Season With Heath Riles BBQ Rub 1:39
Begin Adding Additional Ingredients 2:00
Remove From Grill 6:28
Recap 6:40
Taste Queso 7:50
Outro 8:06
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Heath Riles, pitmaster
• 75x BBQ Grand Champion,
• 2022 Memphis in May World Rib Champion
• Award-Winning Rubs, Sauces, Marinades, and Injections
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