Smoked Chili Con Queso Hot Cheese Dip
Pellet grill recipe.
10" Deep Cast Iron Pan
Over low heat melt 1/4 butter and sweat 1 large chopped onion and 4 minced Garlic cloves til translucent. Turn heat off and add one tin of Campbell's Cheddar Cheese Soup. Add 500g of diced Velvetta, 2 diced Jalapenos, One 4oz tin Diced Green Chilis, 1/2 tsp ground coarse pepper and 1/2 cup of medium Hot Salsa. Mix well.Can be pre-assembled 24 hours in advance-covered and refrigerated.
Set grill for 225F and let smoke uncovered for one hour, Stir well with wooden spoon and raise heat to 350F for an additional 1/2 hour or until cheese is lightly bubbling happily in the pan.
Serve with Pretzel Crisp Thins or Tostitos Scoops
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You're only as good as your last haircut
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