Smoked Queso Dip with Chorizo in 60 Minutes

Instructions:

1. Place a cast iron skillet over medium heat. Add the chorizo and cook until browned and slightly crispy (6–8 minutes). Note: Browning the meat fully ensures you get those crispy bits in every bite.
2. Remove meat with a slotted spoon. Set it aside on a paper towel lined plate, leaving about a tablespoon of the vibrant red fat in the pan.
3. Sauté the diced onions and minced jalapeños. Use the remaining chorizo fat and cook until translucent. Note: This infuses the veggies with the chorizo’s spices.
4. Drain any excess liquid from the skillet. You want flavor, not a grease fire or a soggy dip.
5. Add the cooked chorizo back into the skillet. Spread it into an even layer across the bottom.
6. Layer in the cubed White American and shredded Pepper Jack. Distribute them evenly to ensure a uniform melt.
7. Add the cream cheese and pour evaporated milk over the top. Drop the cream cheese in small dollops so it incorporates easily later.
8. Add the fire roasted tomatoes and smoked paprika. Note: Do not stir yet! This allows the smoke to penetrate the layers.
9. Preheat smoker to 107°C (225°F). Use hickory or pecan wood for the best flavor profile.
10. Place skillet on the grates and smoke for 45 minutes. Smoke until the cheese is completely melted and has developed a mahogany surface.
11. Remove from smoker and stir. Use a sturdy spoon to mix until the dip is smooth, glossy, and perfectly combined.
12. Garnish with fresh cilantro. Serve immediately while the sizzle is still audible. While you're waiting for the smoke to do its work, you might be thinking about what else to serve. If you're looking for a full spread, this dip pairs surprisingly well as a topping for a hearty [enchilada platter](https://chefyoyo.com/recipes/weeknight-red-chile-chicken-enchiladas/), or you can keep it classic with thick, salted tortilla chips.