Ingredients:

  • 16 oz American melting cheese, cubed
  • 8 oz sharp white cheddar, freshly grated
  • 8 oz full-fat cream cheese, cubed
  • 8 oz Monterey Jack cheese, cubed
  • 1 lb ground chorizo, pre-cooked and browned
  • 20 oz diced tomatoes with green chiles, undrained
  • 1 cup pickled jalapeños, chopped
  • 1 small white onion, finely diced
  • 1 tbsp garlic powder
  • 1 tsp cumin
  • 0.5 cup heavy cream

Instructions:

  1. Place cubed American cheese, Monterey Jack, and cream cheese in the center of a 12-inch cast iron skillet.
  2. Surround the cheese foundation with browned chorizo, finely diced white onion, chopped pickled jalapeños, and the two cans of undrained diced tomatoes.
  3. Sprinkle garlic powder and cumin evenly across the top of the ingredients. Do not stir at this stage.
  4. Preheat your smoker or pellet grill to 225°F (107°C).
  5. Place the skillet on the smoker grates and smoke for 45 to 60 minutes. Stir halfway through once the cheeses have softened to incorporate the smoke and aromatics.
  6. Gradually stir in the heavy cream until the desired dipping consistency is reached. Serve warm.