And if you don't have a regular smoker, I'll show you how to do it on a small portable Weber.
Step 1: Ingredients
1 12 oz package Queso Asadero (Mexican-style Provolone Cheese)
1/2 cup of milk
1 Poblano Pepper
1 Red Bell Pepper
1 Red Onion
Portable Weber Kettle Grill
Charcoal & Chimney
Wood Chips (soaked)
Small Crock Pot
Step 2: Start Your Charcoal.
Toss your wood chips in a container of water for a few hours so they'll really smoke when its time to put them on the fire. I like to use a mix of big chunks and small chips. I'm using Pecan chips, because I live in Texas and my yard is full of branches, but this works with any smoking wood.
Step 3: Prepare the Veggies.
Cut them into big pieces--usually in half will work. For the onion and tomatoes, I like to score them across the tops with a quick checkerboard pattern to help the smoke get down inside.
Step 4: Prepare the Grill.
Toss a few big chunks of the soaked woodchips on top of the coals and replace the grill. Wait for smoke.
Once you have a little smoke started, arrange the veggies on the opposite side of the grill from the coals. This is a SMALL grill, so I piled them up in here, but it doesn't matter too much with veggies, as long as the smoke can get in there--just make sure they're away from the heat. This is a lot easier with a big smoker or full-sized kettle grill.
Step 5: Start the Queso.
Shred the Queso Asadero so it melts easier. I have two packages here, but I only used one. You can also make this with just the Velveeta cheese, but I like the flavor and consistency of the Asadero. When the Velveeta starts to melt around the edges, add the shredded Asadero.
If you're in a hurry, you can do this on High, but be careful that the cheese doesn't burn on the bottom.
Step 6: Maintain the Grill.
If the veggies are starting to get black on the bottom, turn down the heat by closing the vents a little. If your coals are going out, open them up a little.
Step 7: Veggies Are Ready.
Check on the queso. Once the cheese starts to melt, add about 1/4 cup of milk. The rules for adding milk are not to add it right away and not to add as much as you think. You want just enough to give it a smooth consistency, but you don't want cheese soup! Start with a quarter cup, and then add a little more later if you need.
Step 8: Chop and Add the Veggies.
When the cheese melts enough that you can stir it (about an hour), mix in the veggies. I like to add a few shakes of Garlic Powder, Black Pepper and some White Pepper for extra flavoring.
Step 9: Start Serving!
Keep an eye on the consistency as your queso continues to cook, if it starts to get too thick, add some more milk. Beer works great too.