This smoked queso dip has all the flavors you love in a queso with an added punch of flavor from the smoker. This will be the first thing to go at your next tailgate party. Serve with tortilla chips.
Ingredients
- 1 onion , chopped
- 1 , 1 pound
- 2 pounds processed cheese food , such as Velveeta®
- 8 ounces Cheddar cheese
- 2 , 10 ounce
- 1 , 10.5 ounce
- 2 large whole jalapeno peppers
Instructions
-
1
Preheat an outdoor smoker to 225 degrees F (107 degrees C).
-
2
Add onion and sausage to a large skillet and cook over medium-high heat for 8 minutes. Drain any excess grease and add sausage back to the skillet.
-
3
To the skillet, add Velveeta, shredded Cheddar, Ro-tel and cream of chicken soup. Stir to combine. Transfer to a 9x9-inch disposable aluminum pan.
-
4
Place pan on a rack in the smoker. Place whole jalapenos next to the pan. Smoke for 2 hours, stirring the cheese mixture every hour.
-
5
Transfer jalapenos to a cutting board. Cut in half lengthwise. Discard seeds and vein. Chop jalapenos and stir into the cheese mixture.
-
6
Smoke for 1 hour more. Stir and serve immediately.
Nutrition Facts
Per serving
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