Ingredients:

  • 1 lb ground beef
  • 1/2 lb ground Italian sausage
  • 1 white onion, diced
  • 1 can Rotel (or diced tomatoes with green chilies)
  • 2 jalapeños, diced (seeds removed for less heat)
  • 1 red bell pepper, diced
  • 1 green bell pepper, diced
  • 2 tablespoons Rave BBQ Rubs Chili Lime (1 for the meat mixture, 1 for the end)
  • 8 oz cream cheese, softened
  • 1 cup cubed mozzarella cheese
  • 1 cup shredded cheddar cheese
  • 1/4 cup heavy cream (for adding liquid at the end)

Instructions:

Prepare the Grill:

  1. Preheat your smoker or grill to 225°F (107°C). Set it up for indirect heat if using a charcoal grill.

Brown the Meats:

  1. In a skillet over medium heat, cook the ground beef and Italian sausage until browned. Drain any excess fat.
  2. Stir in 1 tablespoon of Rave BBQ Rubs Chili Lime, then remove from heat.

Assemble the Queso:

  1. In a large cast-iron skillet or a disposable aluminum tray, place the softened cream cheese in the center.
  2. Surround the cream cheese with the browned meat mixture.
  3. Add the diced onion, jalapeños, red bell pepper, and green bell pepper around the cream cheese.
  4. Pour the can of Rotel over the raw veggies and meat mixture.
  5. Sprinkle the cubed mozzarella and shredded cheddar cheeses around the cream cheese.

Smoking:

  1. Place the skillet or tray onto the grill or smoker and close the lid.
  2. Smoke for 45 minutes to 1 hour, stirring halfway through, until the cheese is melted and the queso has a nice smoky flavor.

Add Cream & Extra Chili Lime:

  1. Once the queso is fully melted and combined, stir in the heavy cream to reach your desired consistency. Add more cream for a thinner texture or leave it as is for a thicker dip.
  2. Sprinkle in the remaining 1 tablespoon of Rave BBQ Rubs Chili Lime for an extra burst of flavor.

Serve:

  1. Once the queso is smooth and creamy, remove from the smoker.
  2. Serve immediately with tortilla chips, crackers, or fresh veggies for dipping.