Smoked Velveeta Queso
A delicious combination of ingredients that are smoked and melted to perfection.
Servings 9 servings
Ingredients
- 1 pound breakfast sausage
- 2 pounds velveeta block cheese
- 2 ounces cream cheese brick style
- 2 cups colby jack cheese grated
- 1 jalapeno finely chopped
- 1 10.5 ounce can cream of mushroom soup
- 1 14.5 ounce can rotel
- 1 4.5 ounce can green chilies
- 2 tablespoons bbq rub
Instructions
- Heat grill to around 375°F (190°C)
- In a large cast iron skillet, dutch oven, or grill safe pan, brown breakfast sausage over direct heat on grill.
- Once your breakfast sausage is browned, cut the velveeta and cream cheese into small cubes and set aside. Grate the colby jack cheese and set aside.
- Rinse the jalapeño, remove the stem, and slice in half. Then, remove the seeds and pith from the halves and finely chop.
- Place all ingredients in a large cast iron skillet, dutch oven, or aluminum foil pan.
- Place the dish with all ingredients on the grill making sure it is still around 375°F (190°C).
- Smoke the velveeta queso until it is completely melted and all of the ingredients are well combined, about 1 hour. Stir every 10 minutes to ensure cheese is melting evenly and doesn't burn.
Notes
If you like a thinner queso, try adding a splash of milk or your favorite local beer until you achieve the desired consistency.
Try adding a small chunk of hickory wood & cherry wood to your charcoal for the perfect combination of smoke.
Stovetop Instructions: Prepare the velveeta, cream cheese, colby jack cheese, and breakfast sausage just as you would for smoking. Then combine all of the ingredients into a cast iron skillet or large sauce pan. Place over low to medium heat until all of the cheese is melted and the ingredients are well incorporated. To help get that delicious smoky flavor inside, add 1/4 teaspoon of liquid smoke to your queso. Stir frequently to prevent it from sticking to the bottom of the pan. If you want more smoke flavor you can add more liquid smoke.