It seems like any time I log on social media I see a video of someone else’s version of smoked queso. No matter what time of day or what meal I’ve just eaten, I can’t help but start drooling when I see that gooey goodness. At some point last summer, I decided I needed to try it for myself so I watched a few videos for inspiration and gave it a shot. Since then I’ve probably made this dish almost a dozen times. Here’s my take on it.
Ingredients
1 Block of Melting Cheese (cut into cubes)
1 Bag of Shredded Sharp Cheddar
1 Bag of Shredded Monterrey Cheese
1 Can of Rotel
2 Jalapeno Peppers (de-veined, de-seeded, chopped)
1 Large Onion (chopped or diced)
1 Lbs of Ground Venison
1 Package of Pork Chorizo
Camp Boss Seasoning
1 Large Aluminum Roasting Pan
1 Beer of choice
Directions
All ingredients go in the roasting pan after each step.
- Cut melting cheese into 1-2″ cubes.
- De-vein and de-seed jalapenos then roughly chop (add more for more spice).
- Peel and chop/dice onion.
- Add shredded cheeses to the pan.
- Add can of Rotel.
- In a medium size skillet, cook chorizo then add to pan. Reserve grease for next step.
- Cook ground venison in same skillet used for chorizo. Season with Camp Boss to taste. Add to queso pan.
- With queso pan full of ingredients, place on smoker, next to campfire, or on charcoal grill. Ideally, you want to find a temperature zone of around 250 degrees where the cheeses can melt.
- Keep an eye on ingredients and stir occasionally as cheese starts to melt.
- When the melted cheese starts to feel too thick to stir, pour in a few ounces of beer and continue stirring. Repeat this until you reach your desired consistency. (IMPORTANT – This will also keep your queso from burning!)
- Remove from heat and enjoy with Fritos Scoops or your favorite chips.
Camp Boss is proudly made in Texas, but is not a sponsor of this post or our site. We just love their stuff.
