It's always a great day when you get a message that your friend shot a boar in Texas and is offering you a couple of pounds of meat to cook with. I was so excited for the hunter and thrilled to experiment with wild boar in the kitchen.
I took some time to decide between regular, Italian, or spicy Italian flavors. Initially, I considered making a breakfast dish, but then I opted to experiment with my dad's smoker instead.
Dive into this Wild Boar Queso, a perfect blend of bold flavors and smoky goodness. Whether you're hosting a BBQ or looking for a unique dip, this recipe is sure to impress.
For a visual/ hands-on demonstration of how I prepared this recipe, you can follow and check out Bloom Outdoors on Tik-Tok.
Ingredients:
1 lb. ground boar, cooked
1 lb. ground hot Italian boar, cooked
8 oz. pepper jack cheese, cut into cubes
16 oz. Velveeta cheese, cut into cubes
8 oz. cream cheese, cut into cubes
10 oz. Rotel Orignal
1/2 cup pickled jalapeños, diced
Yellowstone Smoky Bourbon seasoning
Lawry's Seasoned Salt
Kinders Woodfired Garlic seasoning
Directions:
Preheat your smoker to 250°F with your favorite wood pellets.
Brown the ground meat over medium heat until fully cooked. Remove from heat, drain fat and excess water, and add seasonings to your liking. Combine well and set aside to cool slightly.
Cube pepper jack, Velveeta and cream cheese. Dice the jalapeños.
In a disposable aluminum pan, add the meat, cheeses, Rotel and jalapeños.
Place pan in smoker and smoke for one hour. Stir, then return to the smoker for another hour.
Serve immediately with tortilla chips. You can top the queso with pickled onions or green onions for extra flavor.
Enjoy!
TIPS:
To keep queso warm, you can transfer it to a crock pot.
This queso is also great for tacos or nachos.
Comments