๐ธ๐๐ ๐ฆ ๐๐๐๐๐๐ ๐๐ข๐๐ ๐ ๐ท๐๐
๐๐ป๐ด๐ฟ๐ฒ๐ฑ๐ถ๐ฒ๐ป๐๐:
1 lb ground beef ๐
1 small onion, diced ๐ง
16 oz Velveeta cheese, cubed ๐ง
8 oz cream cheese, cubed ๐ง
1 can (10 oz) diced tomatoes with green chilies (Rotel) ๐
1 can (4 oz) diced green chilies ๐ถ๏ธ
1 jalapeรฑo, finely chopped ๐ถ๏ธ
1 teaspoon smoked paprika ๐ถ๏ธ
1/2 teaspoon garlic powder ๐ง
1/2 teaspoon black pepper ๐ถ๏ธ
Tortilla chips for serving ๐ฝ
๐๐ถ๐ฟ๐ฒ๐ฐ๐๐ถ๐ผ๐ป๐:
1. Brown the Ground Beef and Onion: ๐ฅ๐
In a large skillet, add 1 lb of ground beef ๐ over medium heat. Cook the beef until itโs browned and crumbled, about 7-8 minutes. Add the diced onion ๐ง
and continue cooking for another 3-4 minutes until the onion becomes soft and translucent. Drain any excess grease from the pan. Season the beef with 1 teaspoon of smoked paprika ๐ถ๏ธ, 1/2 teaspoon of garlic powder ๐ง, and 1/2 teaspoon of black pepper ๐ถ๏ธ. Stir well to combine. This seasoned ground beef will add a smoky, savory depth to your queso dip.
๐ฎ. ๐ฃ๐ฟ๐ฒ๐ฝ๐ฎ๐ฟ๐ฒ ๐๐ต๐ฒ ๐๐ต๐ฒ๐ฒ๐๐ฒ ๐ฎ๐ป๐ฑ ๐๐ป๐ด๐ฟ๐ฒ๐ฑ๐ถ๐ฒ๐ป๐๐: ๐ง๐ฅ
๐ช๐ต๐ถ๐น๐ฒ ๐๐ต๐ฒ ๐ฏ๐ฒ๐ฒ๐ณ ๐ถ๐ ๐ฏ๐ฟ๐ผ๐๐ป๐ถ๐ป๐ด, ๐ฐ๐๐ฏ๐ฒ ๐ญ๐ฒ ๐ผ๐ ๐ผ๐ณ ๐ฉ๐ฒ๐น๐๐ฒ๐ฒ๐๐ฎ ๐ฐ๐ต๐ฒ๐ฒ๐๐ฒ ๐ง ๐ฎ๐ป๐ฑ ๐ด ๐ผ๐ ๐ผ๐ณ ๐ฐ๐ฟ๐ฒ๐ฎ๐บ ๐ฐ๐ต๐ฒ๐ฒ๐๐ฒ ๐ง, ๐ฒ๐ป๐๐๐ฟ๐ถ๐ป๐ด ๐๐ต๐ฒ๐ ๐๐ถ๐น๐น ๐บ๐ฒ๐น๐ ๐๐บ๐ผ๐ผ๐๐ต๐น๐. ๐ข๐ฝ๐ฒ๐ป ๐๐ต๐ฒ ๐ฐ๐ฎ๐ป ๐ผ๐ณ ๐ฑ๐ถ๐ฐ๐ฒ๐ฑ ๐๐ผ๐บ๐ฎ๐๐ผ๐ฒ๐ ๐๐ถ๐๐ต ๐ด๐ฟ๐ฒ๐ฒ๐ป ๐ฐ๐ต๐ถ๐น๐ถ๐ฒ๐ ๐
(๐ฅ๐ผ๐๐ฒ๐น) ๐ฎ๐ป๐ฑ ๐ฑ๐ฟ๐ฎ๐ถ๐ป ๐๐ต๐ฒ ๐ฒ๐
๐ฐ๐ฒ๐๐ ๐น๐ถ๐พ๐๐ถ๐ฑ. ๐๐ถ๐ฐ๐ฒ ๐ญ ๐ณ๐ฟ๐ฒ๐๐ต ๐ท๐ฎ๐น๐ฎ๐ฝ๐ฒรฑ๐ผ ๐ถ๏ธ, ๐๐ต๐ถ๐ฐ๐ต ๐๐ถ๐น๐น ๐ฎ๐ฑ๐ฑ ๐ฎ ๐๐ฝ๐ถ๐ฐ๐ ๐ธ๐ถ๐ฐ๐ธ ๐๐ผ ๐๐ต๐ฒ ๐พ๐๐ฒ๐๐ผ. ๐ง๐ต๐ฒ๐๐ฒ ๐ถ๐ป๐ด๐ฟ๐ฒ๐ฑ๐ถ๐ฒ๐ป๐๐ ๐๐ถ๐น๐น ๐ด๐ถ๐๐ฒ ๐๐ผ๐๐ฟ ๐พ๐๐ฒ๐๐ผ ๐ฑ๐ถ๐ฝ ๐ถ๐๐ ๐ฐ๐ฟ๐ฒ๐ฎ๐บ๐, ๐ฐ๐ต๐ฒ๐ฒ๐๐, ๐ฎ๐ป๐ฑ ๐๐ฝ๐ถ๐ฐ๐ ๐ณ๐น๐ฎ๐๐ผ๐ฟ.
๐ฏ. ๐๐ฎ๐๐ฒ๐ฟ ๐๐ต๐ฒ ๐๐ป๐ด๐ฟ๐ฒ๐ฑ๐ถ๐ฒ๐ป๐๐ ๐ถ๐ป ๐ฎ ๐๐ฎ๐๐ ๐๐ฟ๐ผ๐ป ๐ฆ๐ธ๐ถ๐น๐น๐ฒ๐: ๐ฒ๐ง
Once the ground beef is fully cooked and seasoned, transfer it to a large cast iron skillet or aluminum pan. Add the cubed Velveeta ๐ง and cream cheese ๐ง on top of the beef. Pour the diced tomatoes with green chilies ๐
and diced green chilies ๐ถ๏ธ over the cheese. Scatter the chopped jalapeรฑo ๐ถ๏ธ on top for a burst of heat. The layers will melt together beautifully as the dip smokes, creating a rich and creamy queso.
4. Smoke the Queso Dip: ๐ฅ๐ง
Preheat your smoker to 225ยฐF (107ยฐC). Place the skillet with the queso dip mixture in the smoker and close the lid. Smoke the dip for 1 to 1.5 hours โฒ๏ธ, stirring occasionally to ensure the cheese melts evenly and the flavors meld together. The low, slow smoking process infuses the queso with a subtle smoky flavor that elevates the traditional queso to something truly special. Stir the dip every 20 minutes to keep the texture smooth and creamy.
5. Serve and Garnish: ๐ฟ๐ฝ๏ธ
Once the cheese is fully melted and the dip is smooth, remove the skillet from the smoker. Give the queso a final stir and garnish with freshly chopped cilantro ๐ฟ if desired. Serve the smoked queso dip hot, with tortilla chips ๐ฝ for dipping. The creamy, smoky cheese, combined with the savory beef and the heat from the jalapeรฑos, makes this dip an irresistible crowd-pleaser for any gathering. ๐๐ฅ
๐ฃ๐ฟ๐ฒ๐ฝ ๐ง๐ถ๐บ๐ฒ: ๐ญ๐ฑ ๐บ๐ถ๐ป๐๐๐ฒ๐
Cooking Time: 1.5 hours
๐ง๐ผ๐๐ฎ๐น ๐ง๐ถ๐บ๐ฒ: ๐ญ ๐ต๐ผ๐๐ฟ ๐ฐ๐ฑ ๐บ๐ถ๐ป๐๐๐ฒ๐
๐๐ฐ๐ฎ๐น: ๐ฏ๐ฎ๐ฌ ๐ธ๐ฐ๐ฎ๐น ๐ฝ๐ฒ๐ฟ ๐๐ฒ๐ฟ๐๐ถ๐ป๐ด
๐ฆ๐ฒ๐ฟ๐๐ถ๐ป๐ด๐: ๐ด
~ ๐ซ๐๐๐๐๐ ๐น๐๐๐๐๐๐