Smoked Queso

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!

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Ryan Johnson's Cookbook

Smoked Queso

Author: admin Cooking Method: Smoking Cuisine: Mexican Courses: Dinner

Difficulty: Intermediate Prep Time 30 mins Cook Time 2 hrs Total Time 2 hrs 30 mins

Servings: 12

Best Season: Summer

Ingredients

Scale

1/2x 1x 2x 3x

• 32 oz Velveta Cheese (cut into small cubes)
• ¹⁄₂ chopped jalapeños, seeds removed (or substitue 1/2 can chopped jalapeños)
• 10 oz Rotel (original)
• 10 oz Rotel (Fire roasted)
• 1 lbs Jimmy Dean Hot Breakfast Sausage
• 10 oz cream of mushroom soup

Instructions

1. Soak hickory chunks for at least 45 minutes in water.
2. Brown sausage and drain.
3. In a dutch oven, combine Velveta cheese, jalapeños, original Rotel, fire roasted Rotel and Jimmy Dean sausage.
4. Add hickory chips to smoker. Prepare smoker to cook with indirect heat, around 225 degrees Fahrenheit.
5. Smoke the smoked queso for 45 minutes.
6. 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!