1 lb Sausage, Chorizo or Ground Beef, Cooked and Chopped
2 10 oz Rotel, Any Flavor
½ cup Diced White Onion
2 Jalapeños, Finely Diced
1 tbsp Copper’s Southern Everyday Seasoning
Optional: Evaporated Milk or Cream of Jalapeno Soup. For extra cheesy goodness, throw in an extra block of your favorite cheese or even leftover smoked cheese. I always use pepper jack cheese or cheddar cheese, when making Rotel cheese dip, but smoked gouda and Monterey jack cheese are great choices. Mozzarella and provolone are also great melting cheeses that would work.
Instructions
Pre-heat the smoker/grill to 250°F (medium-low). Add wood right before cooking.
Add all the ingredients to a skillet or disposable aluminum foil pan (size 9 x 13). Set aside.
GRILL: Place the skillet on the top rack of the grill and close the lid (do not put it directly on the grill grates). Check it after 15 minute to stir. If it’s too hot, turn off one of the burners. If the cheese hasn’t started to melt, increase the heat slightly. Stir every 15 minutes until the cheese is fully melted. Final cook time: 45-60 minutes.
SMOKER: Place the skillet on the indirect side of the grill and close the lid. Check it after 15 minutes and stir to combine. Stir every 15-20 minutes, cooking for a minimum of one hour up to two hours.
OPTIONAL: After cooking, add 1/2 cup of evaporated milk to thin out the consistency. Add more until your desired consistency is achieved.
OPTIONAL: Immediately transfer to a slow cooker, set to warm, to keep the best consistency.
