Smoked Queso Con Carne Recipe

Directions

1. Stabilize your grill at 325F

2. Place a 12-inch Cast Iron pan on the grill surface and allow it to come to temperature.

3. Add the oil to the cast iron pan. Once it begins to shimmer, add the ground beef and brown the beef and season with the Chili Lime Seasoning (pro Tip: you can toast ½ of the seasoning in the pan to add a bit more depth).

4. Add the Hickory chunk to the hottest portion of your fire and allow it to combust while you are carrying on with the recipe. As soon as you see combustion of the wood chunk, close the dome for 2 minutes and allow the smoke to work its magic. (I used this time to shred the cheese)

5. After 2 minutes, open the dome and stir the beef as it finishes browning and rendering. Now add the onion, pickled jalapeños, Serrano pepper, and garlic, cook and stir for 2 minutes then add the diced tomatoes to deglaze the fond and cook for an additional 2 to 3 minutes.

6. Add the half and half. Bring the mixture to a simmer, stirring occasionally and whip in the cream cheese a nob at a time. Continue to whip the mixture as you add the ingredients to ensure the sauce does not break.

7. In a separate bowl or on a cutting board, toss the shredded cheese with the corn starch then begin to whip in 1 handful at a time making sure one addition has been fully incorporated before the next is added.

8. Once all of the cheese whip in the Valentina hot sauce and taste with a chip and adjust with more Lanes Seasoning and Valentina hot sauce as needed.

9. Garnish in the center with a drizzle of hot sauce, cilantro, sour cream and diced tomatoes. Serve with chips and enjoy!