Ingredients:

  • 1 lb Fresh Mexican Chorizo, casing removed
  • 1/2 White Onion, finely diced
  • 32 oz Velveeta cheese, cubed
  • 8 oz Pepper Jack cheese, shredded
  • 8 oz Cream cheese, cubed
  • 2 cans (10 oz each) Rotel Diced Tomatoes and Green Chilies, undrained
  • 1/2 cup Whole milk
  • 1 tbsp Taco seasoning
  • 1/4 cup Fresh cilantro, chopped
  • 1 large Jalapeño, sliced

Instructions:

  1. Preheat your pellet grill to 225°F (107°C) using hickory or pecan wood pellets.
  2. Heat a skillet over medium-high heat on the stovetop. Add the chorizo and diced onion. Cook until the chorizo is browned and the onion is translucent.
  3. In a 9x13 inch cast iron skillet or disposable foil pan, combine the cubed Velveeta, shredded Pepper Jack, cubed cream cheese, and both cans of undrained Rotel.
  4. Fold in the cooked chorizo and onion mixture and sprinkle with taco seasoning.
  5. Place the pan on the pellet grill grates. Smoke for approximately 45 to 60 minutes, stirring every 15-20 minutes to ensure even melting and smoke absorption.
  6. Once the cheese is fully melted and smooth, stir in the milk to reach your desired consistency.
  7. Garnish with fresh cilantro and sliced jalapeños before serving warm with tortilla chips.