1 block of Velveeta, 1 pound of smoked Gouda, 2 pounds of meat of your choice (this was breakfast sausage) 1 large cream of whatever you want (poblano or jalapeño is best), 2 cans of Rotel drained (fresh ingredients are better but take longer), 2 table spoons of your favorite bbq seasoning (I used Holy Cow).

Smoke at 250 until it ready, stirring a few times during the cook. I used pecan for this smoke, mesquite is not recommended.

This makes a LOT, adjust portions as necessary.

That looks delicious. I am going to have to try this out.

That looks really good.

With some on the border chips. Mmmmmmmm.

Looks great.

That looks fantastic! Gonna try that one.

I have to have salt free chips, so I rub all the salt off them, but those are one of my favorites.

Looks like a good opening weekend appetizer..., fry up fome corn tortillas for Chips and plenty of beer!

Looks tasty !

I’ve done it similar and it came out pretty good. But you are right portions probably need to be adjusted unless you have a ton of people eating.

I would roll around in that, man oh man.

Just a question, you can't have the salt on the chips but some of your ingredients are chalk full of sodium. I am not trying to poke the pig, just interested.

No worries, Peppa Pig likes to get poked.

Taste preference. I can’t stand salted or flavored chips due to seasoning on them causing extreme cottonmouth for me. I salt my steak, briskets, and other items, but the salt and seasonings on chips just turns me off.

Showed this to the ol lady told her to make me some, She said pizz off so that means I have to do it myself.

Tortilla chip dip time

And I’m the one with the mentally challenged pallet?

Yes Judd. Yes you are