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ForensicBBQ

Smoked Queso Dip

Thanks to the Meat Church crew for this recipe. I made some minor changes, but definitely go check them out! https://www.meatchurch.com/blogs/recipes/smoked-queso
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Ingredients Method

Ingredients
  

  • 32 oz Velveeta (Jalapeno) Sliced
  • 32 oz Smoked Gouda Cheese Cubed
  • 32 oz Hot Breakfast Sausage
  • 2 Cans Rotel (Diced Tomatoes w/ Habanero)
  • 1 Can Cream of Jalapeno Soup
  • 1/2 Cup Cilantro Chopped
  • 2 Tbsp Meat Church's Holy Voodoo Seasoning

Method
 

  1. Preheat pellet smoker to 350
  2. Cook sausage in dutch oven until browned. Drain fat.
  3. Combine the rest of the ingredients in the dutch oven.
  4. Place in smoker, uncovered, for 45 minutes, stirring every 10-15 minutes
  5. Add a cilantro topper to finish and eat!