Smoked queso

Ingredients

• 1 pound of Velveeta
• 8 ounces of Fontina cheese
• 10-ounce can of Rotel canned tomatoes and green chilies
• 2 small cans of green chilies
• ½ pound of chorizo sausage
• Taco seasoning
• Foil pan

Instructions

• Brown chorizo sausage in a pan, then set to the side to cool. 
• Chop the Fontana and Velveeta into cubes about 1 inch wide. 
• Add the cheese cubes to the bottom of a foil pan.
• Pour in Rotel and green chilies, then add the crumbled chorizo sausage.
• Season with taco seasoning.
• Smoke at 300 degrees for about an hour, then stir until well combined and smoke for 30 more minutes.
• Serve immediately alongside tortilla chips or crackers.