Roasted Taco Queso With Cilantro Pesto & Lime Crema
Try this delicious smoked queso that goes great as a dip or smothered on anything!
32 ounces of Velveeta Cheese
1 ½ cup mozzarella or pepper jack cheese
1 pound ground beef
2 roasted poblano peppers, skin removed
1 roasted jalapeño, seeds removed
1 cup roasted corn
1 15 ounce can diced tomatoes, drained
½ roasted red onion
2 cloves smashed garlic
½ cup fresh cilantro, chopped
1 taco seasoning packet or favorite taco seasoning
2 cups cilantro
¼ cup walnuts
¼ cup olive oil
Half of the juice from 1 lime
1 teaspoon salt
½ of a jalapeño
2 cloves garlic
½ cup sour cream
½ juice from a lime
Pinch of salt
Light your Pit Barrel® according to instructions.
While your Pit Barrel® is heating up, brown and drain your ground beef. Add in taco seasoning and cook until thickened.
When your Pit Barrel® comes to temp, toss on your poblano peppers, onion, and jalapeño.
Once your peppers and onion have a nice char it’s time to assemble the dip. Remove the skins and seeds of the peppers before dicing them. Cube your Velveeta up and combine all the ingredients. Gently mix the dip and place on your Pit Barrel®.
Check the dip after 30 minutes and give it a stir.
While the dip is finishing it’s time to assemble the pesto and crema. For the pesto, combine all the ingredients into a food processor and blend until smooth. Keep in the refrigerator until serving.
Place the sour cream, lime juice, and salt into a small dish and whisk together. That’s it! Add more lime juice if you want a thinner sauce.
After another 30 minutes remove the queso. The top should be bubbling. If you desire a thinner queso dip add in beer or milk to thin it out. This will alter the flavor.
Drizzle the pesto & crema over the queso and serve with chips and fresh veggies. Enjoy!