Smoked Queso

Name: Smoked Queso
Prep time: 30 min
Cook time: 2 min
Total time: 32 min
Yield: 12
Ingredients: 32 oz Velveta Cheese; 1/2 chopped jalapeños, seeds removed; 10 oz Rotel; 10 oz Rotel; 1 lbs Jimmy Dean Hot Breakfast Sausage; 10 oz cream of mushroom soup

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!

Dinner · Intermediate · Ryan Johnson's Kitchen · family recipe

Prep 30 min · Cook 2 min · Total 32 min · Serves 12

Ingredients

32 oz Velveta Cheese
1/2 chopped jalapeños, seeds removed
10 oz Rotel
10 oz Rotel
1 lbs Jimmy Dean Hot Breakfast Sausage
10 oz cream of mushroom soup

Instructions

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

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