- 3 strips bacon
- 1 small package boneless skinless chicken thighs
- 16 ounces cubed pepper jack
- 16 ounces cubed Velveeta queso blanco
- 1 can Rotel
- 1 can diced green chiles
- 1 package dry Ranch dressing
- 1 can evaporated milk
Directions
Season chicken with BBQ & fiesta rub. Grill until cooked through. Dice.
Meanwhile, cook bacon. Dice.
In a large cast iron skillet or foil 9x13 pan scatter cubed cheese, Rotel, green chiles, and Ranch dressing. Spread chicken over top. Smoke at 350 degrees for 30-45 minutes stirring in 15 minute intervals. Top with diced bacon.
This recipe was inspired by Burnt Pellet BBQ.
