Ingredients
Scale
- 2 cups of Chicken
- 1 block Queso Blano Velveeta
- 8 oz Cream cheese
- 8 oz Cheddar cheese
- 1 large red onion
- 1 Ranch seasoning packet
- 1 Head of garlic
- 2 cups of 2% milk
- 1 cup Buffalo sauce
- Tortilla Chips
Garnish
- 1/4 cup ranch
- 1/4 cup buffalo sauce
- 2 tbsp blue cheese crumbles
- 1 tbsp chives
Instructions
- Set your smoker to 225°F and toss in some cherry wood.
- Remove the spine from the whole chicken, break the breast bone and cut it in half.
- Season the chicken with salt, pepper and garlic powder blend.
- Smoke the chicken for 60-90 minutes.
- While the chicken is smoking, roast a head of garlic and caramelize the red onion.
- Once the internal temperature reaches 165°F, remove it from the smoker and increase the smoker temp to 325°F.
- Shred the chicken then combine all of the ingredients together in an aluminum foil pan.
- Place back on the smoker for 30 minutes and stir every 10 minutes.
- Top with ranch, buffalo sauce, blue cheese crumbles and chives.
- Serve with tortilla chips and enjoy!
- Prep Time: 10 minutes
- Cook Time: 120 minutes
