Heat oil over medium-high heat in a large skillet. Add chorizo to the skillet and cook until browned on the outside. Set aside on a paper towel-lined plate.
1
Turn the heat down to medium. Add the diced onion, jalapeños with seeds and ground cumin. Cook until softened, about three to four minutes. Remove from heat.
2
In the large pan with deep sides, add the cubed cheese. Top with the browned chorizo, onion, jalapeños and Rotel tomatoes. (A disposable aluminum pan works great.)
3
Place in the 225-degree smoker and smoke for an hour and a half to two hours, stirring the cheese mixture every 30 minutes.
4
Remove from the smoker once the cheese has fully melted. Stir in the evaporated milk. Serve with tortillas chips and your favorite toppings.
5