You can make smoked sytle queso with a smoker! Add a touch of liquid smoke to queso dip in the slow cooker for a fun appetizer! This dip has chorizo, fresh tomatoes, jalapenos, cilantro and more!
In a skillet on the stove top, cook and brown the chorizo. Drain off the excess fat, using paper towels to soak off the grease if needed.
Add the cooked chroizo the slow cooker with the velveeta, shredded cheddar, tomatoes, red onion, jalapeno, garlic, liquid smoke, worcestershire sauce, cumin and cilantro.
Pour over the milk and beer.
Stir.
Cook on HIGH for 1.5 hours, stirring occasionally (or until hot and melty).
Serve with chips and enjoy!
Notes
You can play around with different types of cheese such as Pepper Jack cheese, Monterey Jack cheese, smoked cheddar cheese, or even Gouda cheese.
Want a different meat? You can use spicy pork sausage, ground beef or even soy crumbles if you choose.
2-3 hours is the max I like to leave a queso dip on the warm setting. You may need to add a splash of milk to thin out the dip for it will thicken over time.
Tortilla chips are not included in the nutritional values.