 In the next two minutes, I'm going to show you how to make a queso con carne and a cheesy cowboy caviar chicken dip. They're perfect for smoking on a Traeger grill or pellet smoker, but you can also make these indoors using an oven. They're cheesy, creamy, and slightly lower calorie. Let's make the queso con carne first. 8 ounces of reduced fat cream cheese and a blend of Colby and Monterey Jack cheese. We have a 13 ounce jar of cowboy caviar. You could use any cowboy or Texas caviar. Then we have fire roasted tomatoes, diced green chilies. You could also use diced pickled jalapeno for an extra kick. Then we have a pound and a half of extra lean ground beef that's been cooked with two packets of taco seasoning and about a cup of water. We'll add all that to a large aluminum grill pan, cast iron skillet, something that's safe to go in the smoker, and we'll move on to our chicken dip. We have a pound of pulled rotisserie chicken. Any cooked chicken we'll do. We've got the same Colby and Monterey Jack cheese, reduced fat cream cheese, cowboy caviar, and then about a cup of fire roasted corn and a half cup to a cup of milk. That'll really thin that out. It's optional, but you can add a little milk to the queso con carne too, although I like it a little bit thicker. We'll smoke these on a Traeger 250 for about 30 to 40 minutes until that cheese starts to melt and you can stir everything together. Then we'll stir both, if you're making both, stir everything together until it's evenly mixed and we'll go another 15 to 20 minutes or so until the top is starting to brown and the edges are really browning and this is what you're looking for right here. I like to garnish the queso con carne with guacamole, pico, cotilla cheese, and then I'll throw green onions on the chicken dip, but you can garnish with anything you want here, servo tortilla chips, of course. I'll throw a link to both recipes in the description below so you can print this off if you want to. Hope you enjoyed. Be sure to like and subscribe for more videos.