
A treasured family recipe, this Smoked Queso comes to us courtesy of Jay Searls. The delicious smoky flavor elevates this classic dip to a whole new level. What makes it extra special for us? That perfect little zing and the hearty texture from the chunky meat – a guaranteed crowd-pleaser!
Smoked Queso
Ingredients
Instructions
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Soak hickory chunks for at least 45 minutes in water.
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Brown sausage and drain.
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In a dutch oven, combine Velveta cheese, jalapeños, original Rotel, fire roasted Rotel and Jimmy Dean sausage.
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Add hickory chips to smoker. Prepare smoker to cook with indirect heat, around 225 degrees Fahrenheit.
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Smoke the smoked queso for 45 minutes.
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Add the one can of cream of mushroom soup. Continue to cook for another 40 minutes, stirring every 10 minutes. Enjoy some delicious smoked queso!