Description
This Smoked Queso Recipe delivers a rich, creamy cheese dip infused with smoky flavor, perfect for parties or game day. Combining Velveeta, spicy sausage, Rotel tomatoes with green chilies, and a blend of pepper jack and sharp cheddar cheeses, this appetizer is smoked low and slow for a smooth melt and bold taste. Serve warm with tortilla chips for an irresistible crowd-pleaser.
Ingredients
Scale
Cheese and Sausage
- 1 lb Velveeta cheese, cubed
- 1 lb spicy breakfast sausage (like Jimmy Dean), browned and drained
- 1 cup shredded pepper jack cheese
- 1 cup shredded sharp cheddar cheese
Vegetables and Heat
- 1 (10 oz) can Rotel tomatoes with green chilies, undrained
- 1 small onion, finely chopped
- 1 jalapeño, seeded and diced (optional for extra heat)
Other
- 1/4 cup milk (as needed for desired consistency)
- Tortilla chips, for serving
Instructions
- Preheat the smoker: Set your smoker to 250°F to prepare for slow smoking the queso mixture.
- Combine ingredients: In a large, disposable aluminum pan, mix together the cubed Velveeta, browned and drained sausage, undrained Rotel tomatoes, shredded pepper jack, shredded sharp cheddar, finely chopped onion, and diced jalapeño if using.
- Smoke the queso: Place the pan uncovered in the smoker. Smoke for 1.5 to 2 hours, stirring every 30 minutes to ensure even melting and prevent burning.
- Adjust consistency: If the queso becomes too thick during smoking, stir in milk incrementally until your desired smooth and creamy consistency is reached.
- Serve: Remove from smoker and serve warm with tortilla chips for dipping. Enjoy this smoky, cheesy appetizer fresh off the heat.
Notes
- Use mild sausage and omit jalapeño for a milder queso.
- Variations include adding cooked ground beef, chorizo, or black beans for extra flavor and texture.
- Adjust the thickness by adding more or less milk according to preference.
- Stir the queso regularly during smoking to avoid burning and ensure smooth melting.
