Hatch Chile and Chorizo Smoked Queso
Hatch Chile and Chorizo Smoked Queso
Rated 5.0 stars by 1 users
Prep Time
10 minutes
Cook Time
2 hours
Ingredients
- 6–7 Hatch chiles
- 2–3 tsp olive oil
- Salt & pepper, to taste
- 1 package soy chorizo (e.g., Abbot’s)
- 8 oz Monterey Jack cheese, cubed
- 8 oz Pepper Jack cheese, cubed
- 8 oz Velveeta cheese, cubed
- 8 oz cream cheese, cubed
- 3–4 Roma tomatoes, diced
- ½ white onion, diced
- ¾–1 cup evaporated milk
- All-purpose seasoning, to taste
- Hatch Chile & Cheddar seasoning, to taste
- Fresh cilantro, chopped
- Crema, for garnish
Directions
- 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.
Recipe Video
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