Submitted by Justin Jackson, Howe, Ark.
• 32 ounces queso blanco cheese
• 8 ounces Habanero Jack cheese
• 1 pound ground venison
• 1 chopped red bell pepper
• 2 garlic cloves, minced
• 1/4 C chopped jalapeno
• 1/2 C milk or more if needed
• Ground black and red pepper
Brown meat in a pan and cut cheese into 1-inch cubes. Place all ingredients, except for the milk, into an oven safe pan (an aluminum BBQ pan works great here). Place the pan into a smoker around 275 degrees for 30 to 45 minutes, or until the cheese is nice and melted. Any wood flavor will work but I would recommend hickory. Once the cheese is melted, stir to fully incorporate all of the ingredients. Add milk, as needed to thin out the queso until a desired consistency is achieved. May need to put in oven at 350 to melt together thoroughly. Serve with chips.
