Miguel Raya
Steps
- Preheat your smoker to 250°F using Bear Mountain Red White & BBQ Blend pellets.
- In a disposable foil pan, combine the cheddar, Monterey Jack, Colby Jack, Velveeta, cream cheese, browned ground beef, chopped bacon, roasted tomatoes, and sliced jalapeños.
- Place the pan on the smoker and cook for about 1 hour, stirring halfway through, until the cheeses are fully melted and the dip is smooth and creamy.
- While the queso smokes, brush the baguette slices lightly with olive oil.
- Place the bread on the smoker and toast for 15–20 minutes, until golden brown and crisp.
- Serve the queso hot with the toasted baguette slices for dipping.
Ingredients:
Queso Dip
- 8 oz cheddar cheese, cubed
- 8 oz Monterey Jack cheese, cubed
- 8 oz Colby Jack cheese, cubed
- 1 lb. Velveeta, cubed
- 8 oz cream cheese
- 1 lb. 85/15 ground beef, browned and seasoned
- 12 slices bacon, cooked until crispy and chopped
- 1 (10 oz) can roasted tomatoes
- 2 jalapeños, sliced
Toasted Baguette
- 1 baguette, sliced
- Olive oil
watch recipe video
