Smoked Queso

1 pound chorizo

½ pound 80/20 ground beef

½ red onion diced

4 fresh jalapenos sliced

1 can cream of mushroom

2 cans rotel tomatoes drained

2 cups shredded Mexican cheese blend

KosmosQ Dirty Bird Hot

KosmosQ Cow Cover

Toppings: 

Pickled Red Onion

Cotija Cheese

Sliced Green Onion

Diced Tomato

Sliced Avocado

1. Sauté the chorizo and ground beef together seasoning liberally with KosmosQ Cow Cover and KosmosQ Dirty Bird Hot.
2. Once cooked drain off excess oil and add it all to a pan or skillet.
3. Add 1 can of cream of mushroom soup and 2 cans of drained rotel tomatoes.
4. Add 2 cups of a Mexican cheese blend, diced red onion and 4 slices fresh jalapenos.
5. Place your skillet on a 300-degree smoker and cook for 45 minutes.
6. After 45 minutes remove the pan from the smoker and stir everything together.
7. Put back on smoker for 15 more minutes until everything is hot and melted together.
8. Remove from heat and garnish how you want. The recipe used pickled red onion, cotija cheese, sliced green onion, diced tomato and sliced avocado.
9. Serve immediately with tortilla chips or whatever you like delicious gooey cheese on.