SMOKED TACO QUESO WITH CILANTRO PESTO & LIME CREMA
Try this delicious smoked queso that goes great as a dip or smothered on anything!
Author:
Graham Russell @cookingwithcarrrl
INGREDIENTS
- 32 ounces Velveeta cheese
- 1 ½ cup mozzarella or pepper jack cheese
- 1 pound ground beef
- 2 roasted poblano peppers, skin removed
- 1 roasted jalapeño, seeds removed
- 1 cup roasted corn
- 1 (15 oz) can diced tomatoes, drained
- ½ roasted red onion
- 2 cloves smashed garlic
- ½ cup fresh cilantro, chopped
- 1 taco seasoning packet
CILANTRO PESTO
- 2 cups cilantro
- ¼ cup walnuts
- ¼ cup olive oil
- Juice of ½ lime
- 1 tsp salt
- ½ jalapeño
- 2 cloves garlic
LIME CREMA
- ½ cup sour cream
- Juice of ½ lime
- Pinch of salt
DIRECTIONS
- Light your Pit Barrel® according to instructions.
- Brown and drain ground beef. Add taco seasoning and cook until thickened.
- When Pit Barrel® is ready, roast poblano peppers, onion, and jalapeño.
- Remove skins and seeds from peppers, dice them, cube Velveeta, and combine all ingredients. Place on Pit Barrel®.
- After 30 minutes, stir the dip.
- Prepare pesto by blending all pesto ingredients until smooth. Refrigerate.
- Whisk sour cream, lime juice, and salt to make crema.
- After another 30 minutes, remove bubbling queso. Add beer or milk if thinner texture is desired.
- Drizzle pesto and crema over queso. Serve with chips and veggies.
