Missed the boat, smoked queso

[ItsAllGoneToTheDogs]

Thanks for all your ideas, a few I will use next time but I solved my issue by loading meat and cheese on the bottom thicker in the spots where I had less colors to work with... pretty happy how this turned out.

[SmokingPat]

How about diced scallions (the whole thing). That bridges the green/white spectrum.

[ItsAllGoneToTheDogs]

Not sure tomatillo would fit the flavor profile I'm going for, but definitely something I have planned down the road with a similar theme salsa platter I have in my head.

[ItsAllGoneToTheDogs]

some interesting ideas there, I like it

[ItsAllGoneToTheDogs]

I have a general recipe in mind, but as usual with me I'm doing something I haven't seen anywhere

[Texas Larry]

Some of us were smoking quest before it was a "thing." I use Guyere in my mix for a melty touch. Lots of good options above.

[Murdy]

This might be a stretch for red, and it would majorly alter the character of the queso, but salmon?

A red berry or skin on apples would take it in a sweeter direction??

Cauliflower for white??

Green: Pistachios, Broccoli, Spinach

[klflowers]

Here is a recipe JoeSousa posted awhile back that looks pretty good. It is on my long long list of things to try:

https://pitmaster.amazingribs.com/fo...th-real-cheese

[bbqLuv]

Smoked Queso.
(1) Smoked Queso - YouTube

[Mosca]

I was going to say the same.

[smokin fool]

Someone was asking about using sun dried tomato's in a recipe, this may be just the ticket.
Preferably the ones not stored in olive/vegetable oil.

[Mr. Bones]

1 Green: Green Onions / Shallots
2. White:Garlic, Jicama
3. Red: Pimiento

[Uncle Bob]

For red don't forget about chipotle in adobo sauce, loads of flavor and a bit of heat.

Instead of green bell peppers I almost always substitute fire roasted Anahiem chiles, did that tonight with beef fajitas.

Also don't for get about fire roasted tomatillos for part of a green sauce, some yummy stuff that........and lime, don't leave out lime in any of them.

[Steve B]

I’m thinking HouseHomey can help you out here.
He’s is amazing with flavor profiles.

[Huskee]

You're right, but I meant it as an add-in, perhaps for texture, not as the bulk of the melted cheese. Wasn't clear from how I typed it though mnavarre