Ingredients:

• 1 lb high-quality white American cheese, shredded

• 8 oz sharp cheddar cheese, shredded

• 1 cup whole milk or heavy cream

• 1 cup diced tomatoes, drained

• 1/2 cup diced red onion

• 1/4 cup chopped fresh cilantro

• 1-2 jalapeños, finely diced (adjust to taste)

• 1 teaspoon cumin

• 1 teaspoon chili powder

• 1/2 teaspoon smoked paprika

• Salt and black pepper to taste

• 1 cup smoked Gouda cheese, shredded

• 1 cup smoked brisket or pulled pork, shredded (optional)

• 1 tablespoon olive oil

Instructions:

1. Preheat Smoker or Grill:

• Preheat your smoker or grill to a low temperature (around 225-250°F or 107-121°C). Use hardwood like oak, hickory, or mesquite for smoking.

1. Prepare Cheese Mixture:

• In a large heatproof pan or cast-iron skillet, combine the shredded white American cheese, sharp cheddar, and milk (or heavy cream).

• Place the pan on the smoker or grill, stirring occasionally until the cheese is melted and smooth.

1. Add Ingredients:

• Once the cheese is melted, add diced tomatoes, red onion, cilantro, jalapeños, cumin, chili powder, smoked paprika, salt, and black pepper. Stir well.

1. Add Smoked Gouda:

• Mix in the shredded smoked Gouda until it's fully melted and the dip is smooth.

1. Optional: Add Smoked Meat:

• If using smoked brisket or pulled pork, fold it into the queso dip for added flavor.

1. Finish with Olive Oil:

• Drizzle a tablespoon of olive oil over the top of the queso dip. This adds richness and a silky texture.

1. Serve:

• Keep the queso dip warm on the smoker or grill until ready to serve.

• Garnish with additional cilantro or diced jalapeños if desired.

1. Enjoy:

• Serve the smoked queso dip with tortilla chips, sliced baguette, or fresh vegetables.

Note:

• Adjust the level of spiciness by modifying the amount of jalapeños or adding a pinch of cayenne pepper.

• Feel free to experiment with different cheeses for a unique flavor profile.