Ingredients
2 cups Monterey Jack cheese, shredded
2 cups sharp cheddar cheese, shredded
8 oz cream cheese
1 can fire-roasted tomatoes (14.5 oz), drained
1 medium onion, diced
1–2 jalapeños, diced (adjust to taste)
1 lb beef sausage or chicken chorizo, cooked & crumbled (optional)
1 cup black beans, rinsed (for meat-free option)
1 cup sweet corn
1 tsp smoked paprika
½ tsp cumin
½ tsp chili powder
Instructions
Preheat your pellet grill, Traeger, or Pit Boss to 225°F. Lightly grease a cast-iron skillet.
Layer cheeses first, then add diced vegetables, beans, corn, and cooked meat (if using). Sprinkle spices evenly on top.
Place skillet on the grill and close the lid. Smoke for 45–60 minutes, stirring every 15 minutes until cheese is fully melted and smooth.
Check consistency; add a splash of milk or cream if needed for creaminess. Adjust seasoning to taste.
Serve immediately with tortilla chips, pita bread, or fresh veggies. Garnish with chopped cilantro or green onions.
- Prep Time: 15 minutes
- Cook Time: 45–60 minutes
Nutrition
- Serving Size: 6–8
- Calories: 320