- Appetizer
- Snack
- Pork
- Mexican
- American
- Smoker
- Stovetop
- Adventurous
Good for, as AI judged the whole recipe.
Ingredients
- 1 lb
Monterey Jack cheese, cut into 1/2-inch cubes
- 8 oz
American cheese, deli slices, torn into pieces
- 1 can
evaporated milk (12 oz)
- 8 oz
fresh Mexican chorizo, casings removed
- 2
poblano peppers
- 1
jalapeño, seeded and minced (optional)
- 1/2
yellow onion, finely chopped
- 2 cloves
garlic, minced
- 1
Roma tomatoes, seeded and diced
- 1 tsp
ground cumin
- 1/3 cup
cilantro, chopped
salt, to taste
- 1
lime, cut into wedges
- 1 package
tortilla chips, for serving
- Gluten-free
Contains milk (Monterey Jack cheese, American cheese, deli slices, evaporated milk (12 oz)).
Worked out from the ingredients.
Steps
- Step 1
Set up your smoker for 250°F with mesquite wood (chunks or pellets). While it comes up to temperature, do the prep below.
20 min · 250°F
- Step 2
Char the poblanos directly over a gas burner set to high, or under the broiler, turning with tongs until blackened and blistered all over, 6 to 8 minutes. Put them in a bowl, cover with a plate, and let them steam 10 minutes. Rub off the blackened skin with a paper towel, pull out the stems and seeds, and chop the flesh.
20 min
- 2 poblano peppers
- Step 3
Cook the chorizo in a skillet over medium heat, breaking it up with a spoon, until browned and cooked through, about 6 minutes. Add the onion, jalapeño, garlic and cumin and cook 3 minutes more, until the onion softens. Spoon off any heavy grease.
10 min
- 8 oz fresh Mexican chorizo
- 1 jalapeño
- 1/2 yellow onion
- 2 cloves garlic
- 1 tsp ground cumin
- Step 4
Put the cubed Monterey Jack and torn American cheese in a 10-inch cast-iron skillet and pour the evaporated milk over the top. Set the skillet uncovered in the smoker.
5 min
- 1 lb Monterey Jack cheese
- 8 oz American cheese, deli slices
- 1 can evaporated milk (12 oz)
- Step 5
Smoke uncovered for 20 minutes, then stir well with a silicone spatula, scraping the bottom and sides. Stir in the chorizo mixture and the chopped poblano.
20 min, hands-off · 250°F
- Step 6
Keep smoking, stirring every 20 minutes, until the dip is smooth, glossy and fully melted, 40 minutes more. If it looks thick, stir in a splash of milk or water. Taste and add salt.
40 min, hands-off · 250°F
- salt
- Step 7
Stir in the diced tomato and most of the cilantro. Scatter the rest of the cilantro over the top and serve hot, straight from the skillet, with lime wedges and tortilla chips. It firms up as it cools, so return it to low heat or the smoker to loosen.
5 min
- 1 Roma tomatoes
- 1/3 cup cilantro
- 1 lime
- 1 package tortilla chips
Where it’s from
Written by AI from an idea
Version 1, saved Oct 5, 2026