225 °F
2 hours 10 minutes
2 tsp olive oil
1/2 lb fresh ground chorizo or ground beef
1/2 yellow onion diced
2 tsp Head Country Hot & Spicy Seasoning
8 oz deli-style white American cheese, cut into cubes
8 oz Monterrey Jack cheese, cut into cubes
8 oz pepper jack cheese, cut into cubes (or sharp cheddar if you don’t want to add more heat)
1 (10 oz) can tomatoes with green chiles
1/2 cup pumpkin puree
Optional: 1/3 cup milk
Tortilla chips for serving
Garnish: cooked chorizo, pico de gallo
Step 1. Preheat the smoker to 225˚F.
Step 2. In a large cast iron skillet, heat the oil. Once hot, add chorizo and cook until browned, breaking up the meat into small pieces as it cooks. Add onion and continue to cook until softened, about 3 to 4 minutes. Stir in Head Country Hot & Spicy Seasoning. Remove from heat.
Step 3. Add cubes of cheese, tomatoes, and pumpkin puree on top.
Step 4. Place the skillet in the smoker and smoke for about 1 ½ to 2 hours, stirring every 30 minutes until melted and smooth.
Step 5. If you prefer a thinner consistency, stir in milk. You can also add more milk, if desired, until it reaches your desired consistency.
Step 7. Serve with chips.
