1 lb. Velveeta
1 1/2 lb. natural sharp cheddar, Chihuahua, or jack
cheese (or a combination thereof)
1 or 2 cloves garlic, finely chopped
1 T. unsalted butter
1 pound (or to taste) fresh jalape�o and/or serrano
chiles, seeded and sliced
(leave seeds in for hotter queso)
2 T. barbecue dry rub of your choice
one beer
Allow cheese to come to room temperature. Put on some Joe Ely or ZZ Top.
Melt butter in a heavy iron pan or skillet. Saut� chiles in butter for 3-4 minutes. Stir in garlic and saut� briefly. Reduce heat to low and add Velveeta in chunks. Stir occasionally until melted. Gradually add real cheese in chunks, stirring occasionally until melted. Stir in dry rub, saving a bit for garnish. Stir in some beer a few ounces at a time, to desired thickness. Drink rest of beer.
Place pan uncovered on smoker in medium to heavy smoke at 200-225 degrees for 1-2 hours, stirring occasionally. No smoker? Just simmer on low heat for 15-20 min. Sprinkle lightly with dry rub and serve with chips.
� Craig Reeves 2000