Fuel Georgia

Recipe: Chorizo Queso Dip

Ingredients

- 12 ounces Mexican-style chorizo
- 10½ ounces cream of chicken soup
- 10 ounces Rotel Original diced tomatoes and green chilies
- 1 tablespoon BBQ seasoning
- 2 pounds Velveeta cheese, sliced 1” thick
- 1-pound smoked gouda, sliced or shredded
- ¼ cup chopped cilantro
- tortilla chips for serving

Instructions

1. Prepare the grill for 2-Zone, Medium Heat cooking, 325°–375°F.
2. Place a 12" cast iron skillet or Dutch oven on the grill and preheat for 15 minutes.
3. Add the chorizo to the skillet and cook, breaking it into crumbles, until cooked through, 10–12 minutes.
4. Transfer the chorizo to a plate lined with a paper towel to drain the grease.
5. Add the can of soup, Rotel, with its juices, and BBQ seasoning to the skillet, and bring to a simmer, 6–8 minutes.
6. Stir in the cheese and add the chorizo back to the skillet. Cook, with the skillet uncovered but the grill lid closed, until the cheese has melted, and flavors have melded together, roughly 45 minutes, stirring 3–4 times.
7. Stir in the cilantro during the last 5 minutes of cooking and serve with tortilla chips.

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