Queso the Iowa Way - Smoked Iowa Pulled Pork Queso

There is nothing quite like the collective giddiness washing over a crowded table as a fresh bowl of queso dip beckons. The creaminess of the cheese and subtle fire of the peppers atop a salty tortilla chip provide the unmistakeable foundation of this euphoric dish that has become a mainstay, not just as an appetizer, but as the main course.

Queso is a Tex-Mex dip with likely origins in Northern Mexico with the earliest known recipe resembling today's "chiles con queso" being found in The Land of Sunshine magazine circa 1896. It wasn't until Ro-Tel exploded onto the scene in 1943 that the Velveeta and Ro-Tel union was popularized. Lady Bird Johnson legitimized queso when her own cheddar-based recipe appeared in a 1964 Washington Post article.

We have been losing half of a tortilla chip in this endorphin-producing dish for generations and it provides a "can't lose" recipe starter for us to embelish and improve upon with our own tastes and personality. To create the perfect Iowa queso, we are definitely going to add pulled pork, sweet corn and smoke, but we want to set it off with some complimentary ingredients, like black beans, green onions and the right fire-level pepper to suite your tastes.

Choosing the right peppers is key to keeping your crowd happy, so look at these common options to go mild, medium or hot. Anaheim or poblano peppers are mild and will provide just enough heat to keep everyone's hats in place if you are feeding a crowd. When you know that all of your eaters like a good bit of heat, go with jalapenos, serranos or hatch chiles. When sinus-clearing adventure is the destination, habaneros, ghost peppers and thai chiles are your friend. For our Iowa queso, we will gently tuck in our our taste buds with a mild poblano.

Smoked Iowa Pulled Pork Queso

Ingredients:

1 family-size bag of Tortilla Chips
1 15 Oz. Can of Black Beans, drained and rinsed
2 Cups of Pulled Pork, store-bought or from a pork butt recipe
1 32 Oz. package of Velveeta
1 Lb. Gouda cheese (smoked or not)
1 10 Oz. Can of Ro-Tel Diced Tomatoes & Green Chilis
1 Cup any Salsa
1 Cup of Sour Cream
1 Cup of Sweet Corn (canned, frozen, fresh)
1/4 Cup sliced Green Onions
1 thinly sliced Poblano Pepper
3/4 Cup whole Milk (if needed for consistency)
1 tsp Garlic Powder
1 tsp Onion Powder
1 tsp Chili Powder
1 tsp Traeger Coffee Rub

In a medium or large dutch oven over low heat combine Velveeta, Gouda cheese and Ro-Tel until melted. Add milk to thin if needed. Add remaining ingredients (except Salsa and Sour Cream), reserving a bit of green onions for garnish. Depending on your pulled pork recipe, you may already have enough smoke flavor infused to call this smoked, but we are going to smoke the queso in a smoker, like a Traeger, for added full-blast flavor.

In a smoker preheated to 350 degrees, smoke your queso dish for 45 minutes, stirring 3-4 times.

Top with salsa, sour cream, and remaining green onions to your taste. Dip to your hearts content and use leftover dip on tacos, burgers or anything that could use a smattering of cheesy goodness.

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Ramsey's Market is an veteran-owned, family-owned, Iowa-based independent chain of grocery stores, and Fresh out of the Box is their online grocery delivery service, providing fresh food delivery to rural homes and refrigerated locker kiosks in select communities.