I did a search and didn’t see any recipes for Smoked Queso so I thought I’d post up my version. It’s easy and is sooo good.
Y’all enjoy.
Smoked Queso Dip
Ingredients:
1 lb breakfast sausage or chorizo. (I use venison sausage )
16 oz Velveeta cubed
1 pkg Cream Cheese cubed
10 oz Rotel
1/2 onion chopped fine
2 cloves garlic chopped fine (more if you like)
1 or 2 jalapeños, as you please,seeded and chopped fine.
1/2 cup Cilantro chopped
Taco seasoning
Milk as needed
1/2 cup Shredded cheddar cheese for garnish
Putting it all together:
Cook sausage, mince up fine, drain off grease.
Dust sausage with taco seasoning.
You can sauté the onions and jalapeño if you like but I like them raw.
Put all ingredients (except for 1/3 of the cilantro) into a cast iron skillet, Dutch oven or disposable aluminum pan.
Put on smoker at 250° for one hour stirring every 15 minutes.
When the queso is done you can stir in milk to get it to the consistency that you prefer. I like mine fairly thin to where it coats the chip well but doesn’t break it.
Pour into bowl and garnish with shredded cheddar cheese and the remaining cilantro.
Serve with tortilla chips, celery, crackers or whatever floats your boat.
Great over eggs too.
Y’all enjoy.
Smoked Queso Dip
Ingredients:
1 lb breakfast sausage or chorizo. (I use venison sausage )
16 oz Velveeta cubed
1 pkg Cream Cheese cubed
10 oz Rotel
1/2 onion chopped fine
2 cloves garlic chopped fine (more if you like)
1 or 2 jalapeños, as you please,seeded and chopped fine.
1/2 cup Cilantro chopped
Taco seasoning
Milk as needed
1/2 cup Shredded cheddar cheese for garnish
Putting it all together:
Cook sausage, mince up fine, drain off grease.
Dust sausage with taco seasoning.
You can sauté the onions and jalapeño if you like but I like them raw.
Put all ingredients (except for 1/3 of the cilantro) into a cast iron skillet, Dutch oven or disposable aluminum pan.
Put on smoker at 250° for one hour stirring every 15 minutes.
When the queso is done you can stir in milk to get it to the consistency that you prefer. I like mine fairly thin to where it coats the chip well but doesn’t break it.
Pour into bowl and garnish with shredded cheddar cheese and the remaining cilantro.
Serve with tortilla chips, celery, crackers or whatever floats your boat.
Great over eggs too.
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