Creamy Smoked Queso (Print Version)

# Ingredients:

→ Dairy

01 - 16 oz. Monterey jack cheese, shredded
02 - 8 oz. cream cheese, cubed
03 - 3/4 cup heavy cream, plus more as needed

→ Canned Goods

04 - 2 cans (10 oz. each) fire-roasted Rotel tomatoes with green chiles

→ Seasonings

05 - Kosher salt, to taste

# Instructions:

01 - Turn pellet grill to smoke setting.
02 - Add all ingredients to a large cast iron skillet.
03 - Place skillet on the grill and let it smoke for 20 minutes.
04 - Stir to combine ingredients thoroughly and turn the temperature to 225°F (107°C).
05 - Cook for 2 hours, stirring every 30 minutes to maintain smooth consistency.
06 - Season to taste with salt, serve with tortilla chips, and enjoy while warm.

# Notes:

01 - Add additional heavy cream if the queso becomes too thick during the cooking process.
02 - For best results, serve immediately in a warmed bowl to keep the queso melted longer.

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