Smoked Chorizo and Beef Queso Dip

In a large disposable aluminum pan, combine the white and yellow processed cheese blocks, pico de gallo, corn salsa, cream cheese, shredded cheddar, and shredded queso quesadilla cheese. Top with the Mexican crema.

In a large skillet over medium-high heat, add the diced jalapeños, pork chorizo, and ground beef.

Cook the meat mixture, breaking it up with a spoon, until the beef is browned and the chorizo is cooked through.

Sprinkle the chipotle seasoning over the cheese mixture in the aluminum pan.

Pour the entire cooked meat mixture, including the grease, over the ingredients in the pan.

Pour the heavy whipping cream over the top.

Place the pan on a smoker preheated to 275°F.

Smoke for 1.5 hours, without stirring.

After 1.5 hours, stir the dip thoroughly until all the cheeses are melted and everything is well combined.

Return the dip to the smoker and cook for another 30 to 60 minutes to allow the smoke flavor to penetrate.

If the queso is too thick, stir in milk a little at a time until it reaches your desired consistency.

Serve hot with tortilla chips.