1. Brown a pound of chorizo and a pound of breakfast sausage on the griddle top.

2. Sauté one large chopped white onion.

3. In a large Dutch Oven add the following:

• -16 oz Velveeta Queso Blanco, Cubed

• -8oz Cream Cheese, Cubed

• -8oz Pepper Jack Cheese, Cubed

• -8oz Smoked Gouda, Cubed

• -2 14oz Cans of Rotel 

• -1 14oz can of Cream of Jalapeno Soup

• -8oz of Green Chiles

• -Diced Poblano Pepper

• -Sautéed White Onion

• -Browned Chorizo & Sausage

• -About 2 Tbsp of Texas Sugar or Holy Voodoo

Stir it all together and add it to rye smoker uncovered at 300 degrees for 45 minutes to an hour. Stir it every 15 minutes or so. 

–