• 32 oz block Velveeta sharp cheddar cheese
• 8 oz pepper jack cheese, cubed
• 1 lb chorizo or spicy sausage
• 1 c pickled jalapenos
• 20 oz Rotel tomatoes
• 1/2 c onion
• 1 T garlic, minced

Preheat the smoker (use pecan chips) or your grill to 250F. While the smoker is heating, chop the Velveeta, pepper jack cheese, jalapenos, and white onion and set into a 9×13 aluminum pan.

Brown the chorizo/sausage in a skillet over medium high heat. Strain out any excess grease. Add to the 9×13 aluminum pan along with the Rotel tomatoes and garlic.

Place in the smoker for 1 1/2 to 2 hours, stirring occasionally. Cook until the cheese is fully melted. Stir well to combine once all the cheese is melted and serve.