Ingredients

  • 5 Strips Bacon, Applewood, Thick cut
  • 1 ea Onion, Yellow, Small
  • 1 lb Pork, Sausage, Ground
  • 1 Tbsp Garlic, Fresh
  • 1 ea Pepper, Jalapeno
  • Taste Bayou Dust Rub, 5280 Culinary
  • 1 ½ Cup Cream, Heavy Whipping
  • 6 fl oz Crema, Mexican
  • 2 Cups Queso Asadero, Shredded
  • 2 Cup Cheddar, Sharp, Shredded
  • 1/4 Cup Cotija Cheese, Crumbled
  • Garnish Roasted Tomatoes
  • Garnish Chopped Cilantro
  • Garnish Cooked Pork
  • Serve with Tri Color Tortilla Chips

Grill & Cooking Supplies

Cooking Directions

  • Heat your Big Green Egg Mini Max to 400 degrees, once heated, add the dutch oven, without the lid
  • Let dutch oven heat for 5 minutes
  • Add the bacon and onions and saute until bacon fat has rendered and onions start to caramelize. 5-7 minutes
  • Add the pork, garlic and jalapeno and cook until pork is fully cooked and crumbled
  • Carefully and using heat proof gloves, remove the dutch oven and drain 90% of the fat
  • Place back on the Mini Max and remove the lid
  • Add the cream and ALL cheese
  • Add the Bayou dust
  • Using a wooden spoon, stir the mixture until all cheese is melted and mixture starts to bubble
  • Adjust seasoning with bayou dust as needed
  • For an extra kick of heat, sprinkle some Fire Salt on top of the mixture
  • Garnish as desired with Roasted Tomatoes, Cilantro and some Cooked Pork (if desired