Smoked Queso

Ingredients

• 1 block Velveeta Cheese (full 16‑oz block, cut into 1‑inch cubes)
• 1 block Cream Cheese (8‑oz block, softened and cubed)
• 1 can Rotel Diced Tomatoes and Green Chilies (10‑oz can, drained leaving a little liquid for moisture)
• 1 pound Pork Sausage (lean pork sausage, no need to pre‑drain)
• 1 medium Medium Onion (diced)
• 1 whole Red Bell Pepper (seeded and diced (about ¼‑½ of a pepper))
• 1 can Cream of Mushroom Soup (10.5‑oz condensed soup)
• 1 tsp Ground Cumin (adds warm earthiness)
• 1 tsp Adobo Seasoning (Mexican adobo seasoning blend)

Instructions

1. Prep All Ingredients

   Cube the Velveeta and cream cheese, dice the onion and red bell pepper, open the can of Rotel and drain most of the liquid, and measure out the soup, cumin and adobo.

   Time: PT10M

2. Combine Ingredients in Pan

   In the disposable aluminum pan, add the cubed cheeses, raw sausage, diced onion, diced red pepper, drained Rotel, cream of mushroom soup, cumin, and adobo. Stir gently to distribute everything evenly.

   Time: PT5M

3. Initial Smoke at 350°F

   Place the pan on the middle rack of the 24‑inch pellet smoker pre‑heated to 350°F. Smoke for 15‑20 minutes, checking once at the 15‑minute mark.

   Time: PT20M

   Temperature: 350°F

4. Stir and Continue Smoking

   After the first 15‑20 minutes, open the smoker, stir the dip to melt any cheese that’s stuck to the sides, then close and continue smoking for another 10‑15 minutes.

   Time: PT15M

   Temperature: 350°F

5. Lower Heat to Finish

   Reduce the smoker temperature to about 275°F and smoke for an additional 10‑15 minutes until the cheese is fully melted, the dip is glossy, and the edges show a light brown crust.

   Time: PT15M

   Temperature: 275°F

6. Rest and Serve

   Remove the pan from the smoker, let the dip rest for 5 minutes to thicken slightly, then serve hot with tortilla chips, corn on the cob, or your favorite nacho toppings.

   Time: PT5M

Nutrition Facts

Calories

350

Protein

12 g

Carbohydrates

15 g

Fat

28 g

Fiber

1 g