Smoked Venison Queso

Rich, smoky queso loaded with seasoned ground venison, six cheeses, fresh pico de gallo, and a touch of heavy cream. Slowly smoked until creamy, melted, and packed with flavor.

Yield: 8-10 servings
Prep Time: 15 minutes
Cook Time: 1 hr 55 minutes
Special Equipment: smoker and cast iron skillet

Ingredients

• 1 lb ground venison

• 2 Tbsp beef tallow

• 8 oz Gouda cheese, cubed

• 8 oz sharp Vermont cheddar, cubed

• 1 cup shredded mozzarella

• 1 cup shredded Monterey Jack

• 1 cup Chihuahua cheese, shredded

• 1 block 8 oz cream cheese, cubed

• 1 cup fresh pico de gallo

• ½ cup heavy whipping cream, plus extra if needed

• Blaxican Fajita Seasoning, as needed

• Kosher salt, to taste

• Freshly cracked black pepper, to taste

• ½ cup fresh cilantro, chopped and divided

Directions

1. Preheat smoker to 250°F. Season the ground venison generously with Blaxican Fajita Seasoning, salt, and black pepper.

2. Place the venison and beef tallow in a cast iron skillet. Smoke for 40 to 45 minutes, allowing the tallow to melt into the meat as it cooks. Once cooked through, lightly dab away any excess surface moisture with a paper towel.

3. Transfer the cooked venison to a disposable aluminum pan or large skillet. Add the Gouda, Vermont cheddar, cream cheese, mozzarella, Monterey Jack, Chihuahua cheese, and pico de gallo.

4. Return to the smoker at 250°F and cook undisturbed for 40 minutes. Stir thoroughly until the cheeses, pico, and venison are completely combined.

5. Stir in 1 Tbsp Blaxican Fajita Seasoning. Slowly add the heavy whipping cream, a little at a time, stirring until the queso reaches your desired creamy consistency. Return to the smoker for 15 minutes.

6. Stir a generous handful of chopped cilantro into the queso and smoke for another 15 minutes.

7. Remove from the smoker and stir well. Garnish with the remaining cilantro and serve hot with tortilla chips.