I’m getting close to nailing my smoked queso. Yesterday’s batch was my best effort.
16 oz velveeta queso blanco
8oz cream cheese
10 oz heavy creme
10 oz ground beef
6 oz diced hatch chiles
2 tsp ancho Chile powder
2 tap chipotle Chile powder
Smoked in offset smoker @ ~280f for 1 hr
It had great consistency, and really good smoke flavor. It needed more heat.
full disclosure: I’m not a big fan of tomatoes in my queso.
What is your recipe? Or, what would you add for a bit of (but not too much) picante heat?
16 oz velveeta queso blanco
8oz cream cheese
10 oz heavy creme
10 oz ground beef
6 oz diced hatch chiles
2 tsp ancho Chile powder
2 tap chipotle Chile powder
Smoked in offset smoker @ ~280f for 1 hr
It had great consistency, and really good smoke flavor. It needed more heat.
full disclosure: I’m not a big fan of tomatoes in my queso.
What is your recipe? Or, what would you add for a bit of (but not too much) picante heat?
