Gather your ingredients. Get your smoker prepped. We are going to want it at about 230 degrees…. but this is onetime where I actually tend to like letting it come up to temp with the food already in there. Will add some serious extra flavor to the cheese. 😉
Brown the meat.
I HATE greasy queso dip. So to get as much grease out of the meat as possible, I let it drain as I shake and sift it over the sink.
Then I'll place it in paper towel and pat dry and remaining grease.
I like to fire roast my poblano over a gas stove. A lighter works too. We want to get the skin burnt to the point that it peels off.
Peel and seed your poblano. Now it's ready to slice & dice.
Cube your cheese and place all of your ingredients in a cast iron skillet / pan.
Place on your smoker – indirect heat. As I mentioned earlier, I place it as soon as my fire has started. I used apple and cherry wood here.
Keep an eye on your dip. Notice how the cheese has browned while absorbing all that awesome smokey flavor. It's just starting to melt.
Once the cheese has warmed enough, you can stir to combine the ingredients.
Minimize how often you open the smoker, but do occasionally open to stir and check on it. You can pull it when it's reached a smooth and fluid like consistency.
As always, Enjoy! This is one of my favorite new recipes!