Cheesy Chicken Fajita Dip

1: Core and seed the red, yellow, and green bell peppers, then cut into quarters.

2: Cut half of the white onion in half.

3: Place the cut peppers and onion on a rack and smoke at 250°F for 1 hour.

4: Prepare the chicken breast by seasoning it with fajita rub, then place in the smoker.

5: After smoking the veggies, allow them to cool and then dice them up.

6: In a Dutch oven, add pepper jack cheese, cheddar cheese, cream cheese, the diced veggies, rotel, and heavy whipping cream.

7: Place the Dutch oven in the smoker at 300°F.

8: When the chicken reaches 165°F, pull it off, let it cool, chop it up, and add it to the dip mixture.

9: Stir well and smoke for an additional 1 to 1.5 hours.

10: When done, top with diced jalapeños and serve.