Nitrate & Nitrite Free Smoked Queso

Total time1 hr 45 min

Prep time15 min

Cook time1 hr 30 min

4.6

(5)

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Ingredients

8 servings

1 lb ground beef (80/20)
1 tsp chili powder
1 tsp ground cumin
½ tsp smoked paprika
½ tsp garlic powder
½ tsp onion powder
½ tsp salt
¼ tsp black pepper
2 lbs velveeta, cut into 1-inch cubes
8 oz pepper jack cheese, shredded
1 can (10 oz) diced tomatoes with green chiles (such as rotel), undrained
1 can (4 oz) diced green chiles, undrained
4 oz cream cheese, cut into chunks
½ cup whole milk
2 jalapeños, thinly sliced (optional)

For serving

tortilla chips, for serving
2 tbsp fresh cilantro, roughly chopped (optional)

Instructions

1
Preheat your smoker to 225°F (107°C) using hickory, pecan, or applewood chips.
2
Heat a large skillet over medium-high heat. Add the ground beef and cook, breaking it into small crumbles, until no pink remains and the internal temperature reaches 160°F (71°C), about 7–9 minutes. Drain off excess fat.

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