From the Johnson Kitchen

Smoked Queso

Name: Smoked Queso
Prep time: 20 min
Cook time: 1 h 30 min
Total time: 1 h 50 min
Yield: 10
Ingredients: Velveta Cheese; chopped jalapeños, seeds removed; Rotel; Rotel; Jimmy Dean Hot Breakfast Sausage; cream of mushroom soup

Author: ryanjohnson00

Category: Appetizers

Cooking Method: Grill

Yields: 10 Servings Difficulty: Easy Prep Time: 20 Mins Cook Time: 1 Hr 30 Mins Total Time: 1 Hr 50 Mins

This recipe was shared with us from my brother-in-law, Jay Searls. Our family loves the little kick and chunky meat flavor.

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Ingredients

0/6 Ingredients

Adjust Servings

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

0/6 Instructions

Step 1 Soak hickory chunks for at least 45 minutes in water.
Step 2

Brown sausage and drain.
Step 3

In a dutch oven, combine Velveta cheese, jalapeños, original Rotel, fire roasted Rotel and Jimmy Dean sausage.
Step 4 Add hickory chips to smoker. Prepare smoker to cook with indirect heat, around 225 degrees Fahrenheit.
Step 5 Smoke the smoked queso for 45 minutes.
Step 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!

Ingredients

Instructions

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