Scallionsassorted peppers, minced red onion and avocado for garnish
Instructions
Preheat your pellet smoker to 400.
Melt 4 tablespoons butter in a larger cast iron skillet over medium heat.
Add the onion cook until soft, about 5 minutes.
Add the peppers and cook another 3 to 5 minutes until soft.
Sprinkle the flour over the pan and stir to coat. Cook for 30 seconds and add a pinch of salt and pepper.
Slowly whisk in the stock, creating a roux, making sure no lumps form. Cook for 2 minutes.
When the roux has a good color, whisk in the milk, a 1/4 cup at a time.
Add the brown mustard and cayenne and stir to combine.
Slowly stir in the cheddar and pepper jack cheeses to melt.
Fold in the shredded pork, black beans, and cooked pasta.
Top with the remaining monterrey jack cheese and crushed tortilla chips. Sprinkle with the paprika.
Place the remaining 4 tablespoons of butter in dollops over the surface.
Place on the smoker and cook for 45 minutes to an hour until bubbling.
Garnish as desired with a variety of sliced scallions, peppers, red onion, avocado, and cilantro for serving or serve in their own dishes and encourage people to pile on their own toppings.
Notes
If using a stick smoker, start the heat as high as you can and allow the cook time to vary, checking for doneness.