Recipe by: Robyn Lindars
This Tex-Mex inspired cream cheese is truly customizable for all your favorite taco ingredients so think of this recipe as a baseline for any additions you might want for your tacos! Have fun and experiment with black beans, queso fresco, swap the jalapenos for chipotle peppers in adobo, or add cooked chorizo to make it your own. This smoked cream cheese is excellent with anything you would want on mile-high loaded nachos.
Ingredients:
1 8 oz block of cream cheese
1 heaping tbsp of Taco Seasoning
1 cup of pickled jalapenos (if they are large, chop them up before adding)
1 cup shredded Mexican cheese
Tortilla chips
1 mini skillet or disposable loaf pan
Directions:
Add charcoal to the LoCo Kettle, then set grill temp to 300 degrees. Once the coals are ready for cooking, add plenty of wood chips to create smoke. Add the place setter (fully closed) onto the grill and then put the grill grates in place (on top of the place setter). Once the grill gets to temp and wood chips begin to smoke it’s time to put your cream cheese onto the grill. Place the block of cream cheese in the mini skillet and then sprinkle with the taco seasoning. Place the skillet onto the LoCo kettle and let the cream cheese absorb smoke flavor from the grill for 15 minutes. After 15 minutes, add the Mexican cheese and the pickled jalapenos and let it continue to smoke until the cheese has melted, this should take about 15 minutes. Once the cheese has begun to melt and the ingredients start to combine, remove the skillet from the grill. Place the hot skillet on a pot holder and put out your tortilla chips and tell friends and family to dig in! This dip gives Mexican Queso dip vibes, the kind you can make an entire meal out of! It’s so addictive- you will make this one again and again!