1- 2 Table spoons olive oil
1 small yellow onion
16 oz. brick Velveeta
4 oz. pepper jack cheese
1 cup sharp cheddar cheese
1 cup milk at room temperature
1 tomato diced/ or 1 can of petite diced tomatoes
Ruff’s Four Pepper Blend
Ruff’s Seasoning Salt
Optional: 1 can of chopped green chilis
Cooking Time: 30 minutes
Cooking Temp: 450ºF
Set grill to 450˚, place cast iron skillet/dutch oven inside. Let cast iron heat up for about 10 minutes.
While skillet is heating up, dice onion, jalapeño, cheese, and tomato.
Add olive oil and diced onion to skillet and quickly stir. Close lid and let cook for 5-7 minutes.
Add diced jalapeños, Four Pepper Blend, Ruff’s Seasoning Salt, and Garlic powder. Quickly stir and close lid. Let cook for another 5-7 minutes.
Add cheese and milk and quickly stir to combine. *It is important to not stir until cheese is melted, as you will lose all the heat from your smoker. Once combined, close lid and let cook for about 7 minutes.
Stir cheese (at this point it will be melted. Stir in diced tomatoes, cilantro, and green chili’s if using.
Pull off and enjoy!
*Skillet Nacho Queso*
Add ground beef with the onion. Let cook a couple minutes longer.