Ingredients:

  • 8 oz sharp cheddar, cubed
  • 8 oz pepper jack, cubed
  • 4 oz cream cheese, softened and cubed
  • 4 oz smoked gouda, shredded
  • 1/2 cup Rotel or diced tomatoes with green chiles, drained
  • 1/4 cup pickled jalapeños, finely diced
  • 2 tbsp garlic, minced
  • 4 oz Mexican chorizo, precooked and crumbled
  • 1 tsp beef rub
  • 1/2 tsp smoked paprika
  • 1/4 tsp cayenne pepper

Instructions:

  1. Combine the cubed sharp cheddar, pepper jack, shredded smoked gouda, and softened cream cheese in a 10-inch cast iron skillet.
  2. Stir in the minced garlic, beef rub, smoked paprika, and cayenne pepper, ensuring the cream cheese is evenly distributed among the other cheeses.
  3. Place the skillet uncovered on the grill grate of a pellet grill set to 225°F (107°C).
  4. Smoke for 60 to 90 minutes, stirring every 30 minutes to prevent scorched edges and ensure even melting.
  5. Once the cheese is bubbling and velvety, stir in the precooked chorizo, drained Rotel, and diced jalapeños.