Smoked Queso
This recipe was shared with us from my brother-in-law, Jay Searls. Our family loves the little kick and chunky meat flavor.
Servings: 10 yield(s)
Prep Time: 20 mins
Cook Time: 90 mins
Total Time: 110 mins
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 lb 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!