INGREDIENTS
-
2 lbs Velveeta, cubed
-
16 oz Gouda cheese, shredded or cubed
-
2 lbs ground breakfast sausage (spicy if you like a kick)
-
2 cans Rotel (undrained)
-
1 can cream of poblano soup
-
½ cup chopped fresh cilantro
-
2 tablespoons Meat Church Holy Cow seasoning
Optional for garnish:
-
Chopped jalapeños
-
Diced red onion
-
More cilantro
-
Crumbled queso fresco
DIRECTIONS
Brown the sausage in a skillet over medium heat until browned. Drain the fat and set the sausage aside. In a large aluminum or smoker-safe pan, combine Velveeta, Gouda, cooked sausage, Rotel, cream of poblano, cilantro, and Holy Cow seasoning. Stir lightly to combine.
Preheat your SmokinTex Electric Smoker to 225°F. Add your favorite wood chips (hickory or pecan work great for queso).
Place the queso pan on the middle rack and smoke for 1.5 to 2 hours, stirring gently every 30–45 minutes.
Once the cheese is fully melted and smooth, and you can smell that smoky aroma, it’s ready.
Top with optional garnishes and serve hot with tortilla chips, warm tortillas, or drizzle it over brisket nachos.
Pro tip – Keep the queso warm in a slow cooker after smoking for a party dip bar. Serve with pulled pork sliders, grilled shrimp skewers, or roasted veggies for dipping!
