What you’ll need:
– Beef chorizo (1 packet)
– Velveeta cheese (I used Blanco)
– 1 can of Rotel (I used mild – we have some sensitive to spice)
– 1 oz cube if Monterrey Jack cheese
– 1/2 red onion
– 1 tablespoon of minced garlic
– Tin pan (if you’re going to smoke it)
Now I put everything on my smoker, but this can easily be made in a crockpot, stovetop or throwing it in the oven.
Set your smoker to 275° and let get to temperature.
Pre-cook your chorizo, while this is cooking dice up your 1/2 red onion, and cube up both your velveeta and Monterrey jack cheese. Add the chunks of cheese to your tin pan and top with your diced onion, garlic and can of Rotel. No need to drain the Rotel, this will add more flavor. I added in a bit of a southwest chili seasoning that was cumin based, you can add in something similar to taste.
Once your chorizo is fully cooked, add to the top of your cheese, onion and Rotel combo and it’s ready to go on the smoker for about 45 minutes until fully melted and mixed.
Check on your Queso every 15 minutes or so to mix and get everything combined. Once fully melted and mixed, grab a chip and dip away!
I put a small little video clip of my cheese pull on my IG @breezysbbqpit 😊