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Cowpuncher Queso

This hot & spicy dip pairs perfectly with a football Sunday in New England! Turn up the heat with some diced jalapeno's or cool it down with a dollop of sour cream. There's a good chance you'll get caught double dipping!
  • 1 package of Chorizo, chopped
  • 1 yellow onion, chopped
  • 1 package Velveeta cheese, cut into ½ inch cubes
  • 1 can diced tomatoes
  • 1 can green chiles
  • Green onion for garnish (optional)
  • Salsa for garnish (optional)
  • Corn tortilla chips
  1. Fire up the Sherman Cooker to get a hot bed of coals established and a hot fire burning.
  2. In your cast iron skillet, cook the onion and chorizo until the chorizo is finely crumbled and browned. Drain and return to the skillet.
  3. Add the Velveeta cheese, tomato and green chiles to the skillet and stir to combine. If a little heat is wanted, add minced jalapenos.
  4. Raise the Cooking Grate to cook over medium heat until the cheese is melted, stirring occasionally.
  5. Garnish and serve!

*If you want some heat, add some diced jalapeño!

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