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Ingredients
US|METRIC
4 SERVINGS
- 2 lb. chorizo
- 1 block velveeta cheese
- 16 oz. sharp cheddar
- 16 oz. Monterey Jack
- 16 oz. American cheese
- 8 oz. Fontina
- 10 oz. queso fresco
- 1 white onion (diced)
- 2 tomatoes (diced)
- 2 poblano peppers (diced)
- 5 jalapeno peppers (diced)
- 1 cup chicken broth
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Directions
- Set smoker to 250°F and place peppers to smoked while prepping other ingredients.
- Brown Chorizo in a frying pan until thoroughly cooked. Drain grease.
- Combine all ingredients (except the Queso Fresco) into foil pan, cast iron dish, or other smoker safe containers.
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