The Best Smoked Queso You've Ever Had

Ingredients

• 1 pound Velveeta Cheese (cut into cubes for faster melting)
• 0.6 pound Pork Sausage (cooked and crumbled; chorizo can be used instead)
• 0.5 Red Onion (diced fine)
• 2 tablespoons Pickled Jalapeños (drained; fresh jalapeños can be used if you like extra heat)
• 8 ounces Pepper Jack Cheese (cubed)
• 1 can Rotel Diced Tomatoes & Green Chilies (10‑oz can, do not drain (adds liquid and flavor))
• 1.5 tablespoons Barbecue Rub (441 South's True Grit or any favorite rub)
• 0.25 cup Liquid (Beer or Chicken Stock) (just enough to keep the dip from drying out)
• 1 cup Wood Chips for Smoking (hickory, apple, or cherry wood; soaked briefly)

Instructions

1. Preheat Smoker

   Set the Big Green Egg (or any smoker) to 250‑275°F using indirect heat with the plate setter in place. Add a cup of soaked wood chips for light smoke.

   Time: PT15M

   Temperature: 250-275°F

2. Prepare Ingredients

   Dice the half red onion, cube the pepper jack, drain the pickled jalapeños, and crumble the cooked pork sausage. Measure the BBQ rub, liquid, and have the can of Rotel ready.

   Time: PT15M

3. Assemble the Dip in the Pan

   In the 9×13 inch cake pan, layer the Velveeta cubes, cooked sausage, diced onion, jalapeños, pepper jack cubes, and the whole can of Rotel. Sprinkle the BBQ rub evenly over the top and drizzle the ¼ cup of beer or chicken stock.

   Time: PT5M

4. Smoke the Queso

   Place the pan on the plate setter inside the preheated smoker. Close the lid and smoke for 45 minutes, checking that the temperature stays within range.

   Time: PT45M

   Temperature: 250-275°F

5. Stir the Melted Dip

   After 45 minutes, carefully remove the pan (it will be hot). Using a heat‑proof spoon, stir the cheese, sausage, onions, and Rotel together until fully combined and bubbly.

   Time: PT5M

6. Finish Smoking

   Return the pan to the smoker, close the lid, and let it sit for another 15‑20 minutes until the top is extra bubbly and the dip is uniformly hot.

   Time: PT20M

   Temperature: 250-275°F

7. Serve

   Remove the pan from the smoker. Use a ladle to serve the smoky queso into bowls or directly onto a chip platter. Enjoy while hot!

   Time: PT5M

Nutrition Facts

Calories

260

Protein

12 g

Carbohydrates

10 g

Fat

20 g

Fiber

1 g