Soak the hickory chips in water for at least 30 minutes before using.

Meanwhile, prepare the grill for indirect heat. (If using a gas grill, turn burners on one side to high and leave burners on other side off. If using a charcoal grill, bank the charcoal up against one side of the grill.)

Using an 8"-10" cast iron skillet, place the shredded cheese evenly across the bottom of the skillet.

Place the hickory chips directly on the coals and wait for the smoke to appear. (If using a gas grill, make an aluminum foil pouch for the hickory chips. Seal pouch, but poke several holes in the top to allow smoke to escape.)

Once hickory chips are smoking, place the cast iron skillet on the opposite side from the charcoal or lit burners. Cover grill and cook for approximately 30 minutes, or until cheese has fully melted. (Note: Check on the cheese occasionally and rotate the skillet as needed.)

Meanwhile, place the olive oil, diced onion and diced jalapeño in a medium fry pan. Cook over medium-high heat for 5-6 minutes, or until onions begin to turn translucent. Add diced garlic and cook for 2 more minutes, stirring frequently.

Whisk the flour and cumin into the fry pan and cook for about 45 seconds, stirring constantly. Add the milk and whisk until mixture is well combined. Cook for 3-4 more minutes, or until mixture begins to thicken slightly. Remove from heat and stir in the cilantro, canned diced tomatoes and canned diced chilies. Set mixture aside.

Once the cheese has melted fully, add the sour cream and sautéed onion mixture. Stir together until fully combined. Transfer mixture to a serving bowl and garnish with freshly cracked black pepper. Serve hot with tortilla chips.