## Ingredients - 9×13-inch disposable aluminum pan - 2 lb Velveeta cheese, cubed - 2 lb Chorizo, cooked & crubled - 1 (8-oz) bag shredded Mexican cheese blend - 2 (10-oz) cans diced tomatoes and green chiles, undrained - 1 cup pickled jalapeño slices - 2 Tbsp minced garlic - 2 Tbsp minced onion flakes - ½ cup beer - Hickory Wood Chips ## Instructions - Place all ingredients except wood chips in a 9×13-inch disposable aluminum pan. - Put it in the Traeger for 30-45 minutes at 350ºF, or for 1.5h at 250. - Cook the queso for 30 to 45 minutes, up to several hours, stirring periodically and adding wood chips to the top of the coals every 20 minutes. Add milk or beer to queso as it cooks to reach the desired consistency.