Smoked Queso
Ingredients
- 16 oz Velveeta cubed
- 8 oz pepper jack shredded
- 8 oz sharp cheddar shredded
- 1 pound breakfast sausage browned and drained
- 1 can 10 oz diced tomatoes with green chilies, drained
- 1/2 cup diced onion
- 1 jalapeno sliced, plus more for topping
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- 1/4 cup chopped cilantro
- tortilla chips for serving
Instructions
- Heat a smoker to 225 degrees F, or preheat an oven to 350 degrees F as a substitute.
- Layer the Velveeta cubes, shredded pepper jack, shredded cheddar, cooked sausage, diced tomatoes, onion and sliced jalapeno in a disposable foil pan.
- Sprinkle the smoked paprika and cumin evenly over the top.
- Smoke for 1 hour, or bake for 35 to 40 minutes, stirring hard halfway through so the bottom layer melts evenly with the top.
- The queso is ready once everything stirs into one smooth pool with no unmelted cheese cubes left.
- Top with chopped cilantro and extra jalapeno slices.
- Keep warm over low heat or in a slow cooker and serve with tortilla chips.
Good to Know
No smoker: a 350 degree oven gets the same melted texture, just without the smoky edge, so add an extra half teaspoon of smoked paprika.