Ingredients:

  • 1 lb Ground Chorizo
  • 1 Small Yellow Onion, finely diced
  • 2 Cloves Garlic, minced
  • 1 Jalapeño, seeded and minced
  • cubed American cheese
  • Neufchâtel Cheese
  • freshly grated cheddar
  • 1 can (10 oz) Rotel Original Diced Tomatoes and Green Chilies, undrained
  • evaporated milk
  • 1 tbsp Smoked Paprika
  • 1 tsp Cumin

Instructions:

  1. Sizzle the chorizo. Place the ground chorizo in a skillet over medium high heat. Note: This renders the fat needed for the vegetables.
  2. Soften the aromatics. Add the diced onion, jalapeño, and garlic to the meat, cooking until the onions are translucent and fragrant.
  3. Drain the fat. Remove the meat mixture from the heat and drain, leaving about 1 tablespoon of grease behind. Note: Too much grease will cause the dip to separate later.
  4. Assemble the base. Place the meat into your smoking pan and top with cubed American cheese, Neufchâtel, and the freshly grated cheddar.
  5. Add the liquids. Pour the undrained Rotel and the evaporated milk directly over the cheese. Note: The liquid helps prevent the cheese from drying out during the initial smoke.
  6. Season the top. Sprinkle the smoked paprika and cumin over the surface. Do not stir yet.
  7. Start the smoke. Place the pan on the pellet grill at 225°F and smoke for 30 minutes.
  8. Incorporate the melt. At the 30 minute mark, use your spatula to stir the mixture until the colors swirl into a uniform orange.
  9. Finish the cook. Continue smoking for another 30 minutes until the dip is hot, bubbly, and a deep mahogany colored on the edges.
  10. Finalize and serve. Remove from heat, stir vigorously to smooth out the emulsion, and fold in the fresh cilantro.