Preheat the Blackstone pellet smoker to 250°F and the air fryer to 425°F.
Toss the Hatch chiles in olive oil, salt, and pepper. Air fry for 15 minutes, flip, then cook another 15 minutes until charred. Transfer to a bowl, cover with plastic wrap, and let steam for 15 minutes.
Peel the skins from the chiles, remove stems and seeds, and roughly chop.
Lightly grease a cast iron pan. Add the chorizo, tomatoes, onion, cheeses, evaporated milk, seasonings, and chopped chiles.
Place the pan in the smoker for 1 hour. Stir in a handful of cilantro, increase smoker temperature to 350°F, and cook another 20–30 minutes until melted and bubbly.
Remove from the smoker, top with more cilantro and a drizzle of crema, and serve hot with tortilla chips.
Preheat the Blackstone pellet smoker to 250°F and the air fryer to 425°F.
Toss the Hatch chiles in olive oil, salt, and pepper. Air fry for 15 minutes, flip, then cook another 15 minutes until charred. Transfer to a bowl, cover with plastic wrap, and let steam for 15 minutes.
Peel the skins from the chiles, remove stems and seeds, and roughly chop.
Lightly grease a cast iron pan. Add the chorizo, tomatoes, onion, cheeses, evaporated milk, seasonings, and chopped chiles.
Place the pan in the smoker for 1 hour. Stir in a handful of cilantro, increase smoker temperature to 350°F, and cook another 20–30 minutes until melted and bubbly.
Remove from the smoker, top with more cilantro and a drizzle of crema, and serve hot with tortilla chips.
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