Ingredients:

  • 1 lb spicy Mexican chorizo
  • 1 small white onion, finely diced
  • 2 cloves garlic, minced
  • 16 oz Velveeta cheese product, cubed
  • 8 oz sharp white cheddar cheese, shredded from block
  • 8 oz pepper jack cheese, shredded
  • 4 oz cream cheese, cubed
  • 10 oz can Ro-Tel diced tomatoes and green chilies, undrained
  • 1 fresh poblano pepper, seeded and diced
  • 0.5 cup evaporated milk
  • 1 tsp smoked paprika
  • 0.5 cup fresh cilantro, chopped

Instructions:

  1. In a large skillet over medium-high heat, cook the 1 lb spicy Mexican chorizo for 8 minutes until browned and crumbly.
  2. Add the diced white onion and diced poblano pepper to the chorizo fat. Cook for 5 minutes until the onions are translucent.
  3. Stir in the minced garlic and cook for 1 minute until fragrant.
  4. Cube the 16 oz Velveeta and 4 oz cream cheese into 1 inch pieces. Shred the cheddar and pepper jack from the blocks.
  5. Place all the cheeses, the undrained Ro Tel, and the smoked paprika into a large cast iron skillet or baking dish.
  6. Pour the chorizo and vegetable mixture over the cheese. Add the 0.5 cup evaporated milk.
  7. Preheat your pellet grill to 250°F using a mild wood like pecan or fruitwood.
  8. Place the skillet on the grill. Smoke for 45 mins until the cheese is bubbling and completely melted.
  9. Every 15 minutes, use a sturdy spoon to stir the mixture. This ensures the smoke flavor is distributed evenly.
  10. Remove from heat and stir in the fresh cilantro. The dip should be velvety and pourable.