1 lb. Velveeta
1 1/2 lb. natural sharp cheddar, Chihuahua, or jack cheese
(or a combination thereof)
1 or 2 cloves garlic, finely chopped
1 T. unsalted butter
1 pound (or to taste) fresh jalapeño and/or serrano chiles, seeded and sliced
(leave seeds in for hotter queso)
2 T. barbecue dry rub of your choice
Allow cheese to come to room temperature. Put on some Joe Ely or ZZ Top.
Melt butter in a heavy iron pan or skillet. Sauté chiles in butter for 3-4
minutes. Stir in garlic and sauté briefly. Reduce heat to low and add
Velveeta in chunks. Stir occasionally until melted. Gradually add real
cheese in chunks, stirring occasionally until melted. Stir in dry rub, saving a
bit for garnish. Stir in some beer a few ounces at a time, to desired
thickness. Drink rest of beer.
Place pan uncovered on smoker in medium to heavy smoke at 200-225
degrees for 1-2 hours, stirring occasionally. No smoker? Just simmer on low
heat for 15-20 min. Sprinkle lightly with dry rub and serve with chips.
Craig Reeves 2000.