Smoked Queso

I've been enjoying entertaining outside this summer. We often host friends over an afternoon happy hour and dip in the pool. I like to serve some kinda munchie with our drinks. With mom-life and work-life, I simply don't have the time or energy to invest in an elaborate spread. I like to keep the snacks simple for my sanity, and I think it also helps foster a more casual environment.

Smoked Queso was the dip of choice this past weekend. Similar to my Classic Queso, this recipe is founded on Velveeta, Rotel and evaporated milk. The queso gets a punch of smoky flavor with the addition of rendered bacon and smoked gouda cheese.

To underscore that smoky point, I thought this dip might be fun to prepare poolside. Of course, you can certainly prepare Smoked Queso in the comfort of your air-conditioned kitchen, but I enjoyed the convenience of cooking right on the grill while also entertaining our guests. And even better if you already happen to be grilling or smoking meats that afternoon.

In Texas, I find queso is always a crowd pleaser, and folks don't often want for more. But to round out the spread, I opted to serve slices of cold watermelon with chili lime seasoning for sprinkling. You might enjoy the same with spears of fresh mango or pineapple. Or maybe go for a duo of dips supplementing your Smoked Queso with some good quality, store-bought guacamole and salsa. A little help from the grocery store never hurt!

Smoked Queso

Ingredients

· 4 bacon slices, chilled

· 2 tbsp minced yellow onion

· 2 tsp garlic, minced

· 5 oz canned diced tomatoes and chilies (like Rotel)

· 6 to 8 oz evaporated milk

· 8 oz processed cheese (like Velveeta)

· 4 oz smoked gouda, shredded

· Pickled jalapeno slices, to taste

Slice the strips of bacon into lardon – about 1/4in pieces.

Heat a 9-inch cast iron skillet over medium heat over the grill grate (or on the stove top). Add the bacon to the pan. Cook until the bacon fat has rendered and the bacon begins to crisp. Then add the onion and garlic and reduce the heat to low. Sautee with the bacon until the onions are translucent.

Add the canned tomatoes and chilies and about 6 oz of evaporated milk. Bring to a simmer.

Cut the processed cheese into 1-inch cubes and add to the pan along with the smoked gouda.

Continue to stir the queso over low heat until all the cheese has completely melted. Stir in additional evaporated milk to achieve desired queso consistency.

Garnish the queso with pickled jalapeno slices as desired. Serve hot, right in the skillet, with warm tortilla chips.

Serves 4GF Friendly