Smoked Queso: With ground sausage, Velveeta cheese, Colby jack cheese, and green chiles this might just be the best smoked queso recipe of all time! The ultimate party dip and a definite crowd pleaser!
3cupsBlock Colby Jack cheeseshredded (Pre-shredded has a coating that makes it less creamy, so we prefer block cheese.)
1- 10 ounce canof Rotel diced tomatoes and green chiliesdrained
1cupbeer
½cupred onionchopped, divided
1teaspoongarlic powder
½teaspoonground pepper
½teaspoonsalt
Optional
chopped jalapeños
⅓cupbacon bits
Queso Ingredients
Instructions
Open a beer and let it sit out until it's flat and room temperature. Set aside.
If your sausage isn't cooked yet you'll need to do that now. Put 1 tablespoon of olive oil in a medium skillet over medium heat, add 2 tablespoons of your chopped onion. Warm up for 2 minutes then cook the ground sausage until there is no more pink.
Prepare your BBQ for indirect heat and let it warm up to 225 degrees f. If you're using a charcoal grill, put some hickory wood in the coals to give the dip a nice smoke flavor.
Dice your Velveeta cheese, set aside.
Shred the Colby Jack cheese, set aside.
Chop the red onion, set aside.
Add cooked sausage, Velveeta, shredded Colby Jack, Rotel. tomatoes, onion, and spices to a 9x13 BBQ safe dish (I use an aluminum disposable one). Set aside.
Once your BBQ has reached the desired temperature, place your 9x13 dish in the center and pour 1/2 cup of beer into it.
Close the lid and cook for 30 minutes, mixing at 15 minutes. *NOTE* When mixing, make sure to scrape the sides and bottom so all the flavours are incorporated.
After 30 minutes, add the remaining 1/2 cup of beer and continue cooking for another 30 minutes (stirring every 15 minutes again).
After 1 hour on the BBQ, the cheese will be melted and you'll have a nice, thick, smoked queso dip.
Serve and enjoy!
Notes
STORAGE: This might be my new favorite recipe, and I HIGHLY doubt you'll have any leftovers (you've been warned!). That being said, if you do have leftover queso you can store it in an airtight container in the fridge for 3 days.