Ingredients
- 8 ounces cream cheese (room temp)
- 16oz shredded cheese (we used 8oz Pepper Jack and 8oz Sharp Cheddar)
- 1/3 cup mayonnaise
- 4oz diced green chilies
- 3 fresh jalapeños (diced)
- 2 teaspoons Killer Hogs AP Seasoning
- 2 teaspoons Malcom’s Grande Gringo Mexican Seasoning
for the topping:
- ¼ cup Mexican Blend Shredded Cheese
- sliced jalapeños
Instructions
- Preheat smoker or grill for indirect cooking at 350⁰
- Combine ingredients in a large bowl and place in a cast iron skillet
- Top with Mexican Blend shredded cheese and slices of jalapeno’s
- Place iron skillet on grill grate and cook until cheese hot and bubbly and the top has browned
- slightly about 25 minutes.
- Serve warm with large corn chips (scoops), tortilla chips, or your favorite vegetables for dipping.