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!

Prep Time 30 mins

Cook Time 2 hrs

Total Time 2 hrs 30 mins

Cooking Method: Smoking

Cuisine: Mexican

Courses: Dinner

Difficulty: Intermediate

Servings: 12

Best Season: Summer

Ingredients

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!

Read it online: https://culinaryheirloom.com/recipe/smoked-queso/

Ryan Johnson

Hobby Culinaryist

Hello, I'm Ryan, a skilled and enthusiastic amateur cook! I find joy and fulfillment in the kitchen, and find delight in sharing my family creations with others. Keep it delicious!