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. 1 Preheat an outdoor smoker to 225 degrees F (107 degrees C).
2. 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. 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. 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. 5 Transfer jalapenos to a cutting board. Cut in half lengthwise. Discard seeds and vein. Chop jalapenos and stir into the cheese mixture.
6. 6 Smoke for 1 hour more. Stir and serve immediately.

Nutrition per serving