Directions

1. Char the Salsa Vegetables: Heat a large cast-iron skillet over medium-high heat. Add the tomatillos, poblanos, garlic, onion, and jalapeño (if using). Cook, turning occasionally, until the vegetables are charred and softened on all sides, about 10–12 minutes. Remove vegetables from the skillet and transfer to a blender.
2. Make the Salsa: Blend the charred vegetables with cilantro, lime juice, and kosher salt until smooth. Set aside.
3. Start the Queso Base: In the same cast-iron skillet, heat neutral oil over medium heat. Add the minced onion and garlic, sauté about 5 minutes until softened.
4. Build the Roux: Sprinkle flour over onion mixture, stir, and cook for 2 minutes.
5. Add Dairy and Seasoning: Stir in evaporated milk, cooking 3–5 minutes until thickened and hot. Season with a large pinch of Revolution Barbecue Texas Beef BBQ Rub.
6. Melt the Cheese: Add shredded cheese and stir until incorporated (mixture will be thick). Slowly stir in ¾ cup half & half, adding up to 1 cup if needed until queso is slightly looser than your final desired texture. It will thicken on the smoker.
7. Stir in Salsa: Mix the roasted poblano tomatillo salsa into the queso until very hot and blended.
8. Smoke the Queso: Place the skillet directly on a 225°F smoker using mild wood like hickory, apple, or pecan. Smoke for 30–45 minutes, stirring once halfway through.
9. Serve: Remove from smoker and spoon additional roasted poblano tomatillo salsa over the top. Garnish with fresh cilantro if desired, and serve immediately with tortilla chips.