Instructions

• Preheat your smoker to 250°F and set a 9 x 13-inch metal pan (or a disposable foil 9 x 13 pan) on the counter.
• Prep the ingredients: cut the 32 ounces Velveeta and 16 ounces pepper jack into about 1-inch chunks; open the 20 ounces Rotel; remove the casings from the 6 ounces Mexican chorizo and crumble or break the chorizo into pieces; dice the onion (1 cup) and slice 2–4 jalapeños.
• Place all ingredients into the prepared pan: the Velveeta and pepper jack chunks, the Rotel (including juices), the crumbled chorizo, the diced onion, and the sliced jalapeños. Spread them evenly in the pan.
• Put the pan in the smoker, close the lid, and smoke for 60 minutes at 250°F.
• Carefully remove the pan (use heat-resistant gloves), stir thoroughly to combine the cheeses, chorizo, Rotel, onion, and jalapeños, breaking up any large pieces of chorizo and cheese.
• Return the pan to the smoker and smoke an additional 10–15 minutes, until the cheese is fully melted, the mixture is hot and bubbly, and the chorizo is cooked through.
• Remove the pan from the smoker and serve hot with tortilla chips or vegetable dippers.