Smoked Blaxican Queso

Spice up your Cinco de Mayo with this smoky, bold, creamy queso infused with Blaxican fajita seasoning!   

 Ingredients:  

•  1 lb Velveeta cheese, cubed  

•  1 lb pepper jack cheese, cubed  

•  1 lb sharp cheddar cheese, cubed  

•  1 (10 oz) can Rotel tomatoes & green chiles, drained  

•  1 pint cup heavy cream (or evaporated milk for a lighter option)   

•  1/2 cup diced red and green bell peppers  

•  1 jalapeno diced

•  1/4 cup diced red onion  

•  2 cloves garlic, minced  

•  2 tbsp Blaxican Fajita Seasoning (see homemade blend below)   

•  1/4 cup cilantro, chopped (for garnish)  

•  Tortilla chips, for serving  

 

 Instructions:  

1. Prep the Smoker – Preheat your smoker to 275°F (use hickory or mesquite wood for bold flavor).  

2. One Step – Add all ingredients to an oven-safe dish or skillet and place in the smoker for 1 hour. 

3. First Stir – Stir everything together and incorporate heavy whipping cream and seasoning. Be sure not to add too much of the seasoning because the cheese has enough salt. For this quantity, 1 ½ tbsp worked perfectly.  

4. Infuse the Smoke—Stir the queso at 20-minute intervals to infuse the smoke flavor into the dip. The total cook time is 2 hours.  

5. Garnish & Serve – Top with fresh cilantro and serve warm with tortilla chips, grilled veggies, or carne asada tacos.  

 Serving Suggestions:  

- Drizzle with crema and hot sauce.  

- Pair with taco de lengua or carne asada for the ultimate Blaxican feast.  

🔥 Why This Queso Rocks: The smoky depth from the grill, the heat of Blaxican spices, and the creamy, cheesy goodness make this dip a Cinco de Mayo showstopper!  

Let me know if you'd like any tweaks—more heat, extra toppings, or a vegan version! 🎉