Steps

• Step 1

  Preheat the grill to 225F. If available, use Super Smoke.

  225 ˚F / 107 ˚C

  Super Smoke

• Step 2

  In a medium nonstick skillet on medium high heat, cook the chorizo, breaking it into small pieces, until well browned, about 10 minutes. Transfer to an aluminum half hotel pan.

  Ingredients

  • 12 Ounce (about 3 links) fresh chorizo, casings removed

• Step 3

  Add all remaining ingredients except the beer and cilantro to the pan and stir to combine. Place on the grill and smoke for 45 minutes, stirring every 15 minutes.  

  00:45

  225 ˚F / 107 ˚C

  Ingredients

  • 32 Ounce velveeta cheese, cut into 1” cubes

  • 16 Ounce pepper jack cheese, cut into 1" cubes

  • 2 Can (10 oz) RO*TEL Fire Roasted Diced Tomatoes and Green Chilies

  • 1 Can (4 oz) can diced green chilies

  • 4 Ounce cream cheese, cut in cubes

  • 3 Whole jalapenos, seeded and finely diced (add more or less depending on your personal heat level); more for garnish

  • 1 Tablespoon Traeger Rub

• Step 4

  Add the beer and stir to combine. Continue to cook for an additional 15-20 minutes.  

  00:15

  225 ˚F / 107 ˚C

  Ingredients

  • 1/4 Cup lager beer or milk

  Pro Tip

  If your queso is looking too thick, add more of your desired liquid to thin it out.

• Step 5

  Remove from grill and stir. Top with additional diced jalapenos and cilantro.  

  Ingredients

  • To Taste fresh cilantro, chopped

• Step 6

  Serve immediately with tortilla chips.

  Ingredients

  • 1 Whole bag tortilla chips