Hatch Chile and Chorizo Smoked Queso

Directions

1. 1

   Preheat the Blackstone pellet smoker to 250°F and the air fryer to 425°F.

2. 2

   Toss the Hatch chiles in olive oil, salt, and pepper. Air fry for 15 minutes, flip, then cook another 15 minutes until charred. Transfer to a bowl, cover with plastic wrap, and let steam for 15 minutes.

3. 3

   Peel the skins from the chiles, remove stems and seeds, and roughly chop.

4. 4

   Lightly grease a cast iron pan. Add the chorizo, tomatoes, onion, cheeses, evaporated milk, seasonings, and chopped chiles.

5. 5

   Place the pan in the smoker for 1 hour. Stir in a handful of cilantro, increase smoker temperature to 350°F, and cook another 20–30 minutes until melted and bubbly.

6. 6

   Remove from the smoker, top with more cilantro and a drizzle of crema, and serve hot with tortilla chips.