Making Smoked Queso 🔥

Ingredients

• 1 pound Hot Pork Sausage (crumble and brown)
• 32 oz Easy Melt Cheese (cut into bite‑size pieces)
• 8 oz Monterey Jack Cheese (shredded or cubed)
• 8 oz Cream Cheese (softened, cut into cubes)
• 2 cans Fire‑Roasted Rotel (10‑oz cans, undrained)
• 1 can Cream of Jalapeño Soup (about 10‑oz can)
• 1 can Diced Red Jalapeños (drained)
• 0.5 White Onion (medium onion, chopped)
• 1.5 tablespoons Barbecue Seasoning (your favorite blend)

Instructions

1. Brown the Sausage

   Heat a skillet over medium‑high heat, crumble the 1 lb hot pork sausage into the pan and cook, stirring occasionally, until fully browned and crumbly, about 8‑10 minutes. Drain excess fat and set the sausage aside to cool slightly.

   Time: PT10M

2. Prepare the Cheeses

   Slice the 32 oz easy melt cheese into bite‑size cubes, shred or cube the Monterey Jack, and cut the cream cheese block into cubes.

   Time: PT5M

3. Assemble the Dip

   In the large baking dish, layer the easy melt cheese pieces, Monterey Jack, cream cheese, then add the two cans of fire‑roasted Rotel (undrained), the can of cream of jalapeño soup, the drained can of diced red jalapeños, half of the chopped white onion, and the browned sausage. Sprinkle 1½ Tbsp barbecue seasoning over the top and stir gently to combine.

   Time: PT5M

4. Smoke or Bake the Queso

   Preheat your smoker to 350°F (or preheat an oven to 350°F). Place the baking dish in the smoker or oven. Cook, stirring gently every 15 minutes, until the cheese is completely melted, the mixture is bubbly, and the flavors have melded, about 45‑60 minutes.

   Time: PT1H

   Temperature: 350°F

5. Serve

   Remove the dish from heat, let it sit for 5 minutes, then serve warm with Tostitos Scoops or your favorite tortilla chips.

   Time: PT5M

Nutrition Facts

Calories

312

Protein

12 g

Carbohydrates

8 g

Fat

25 g

Fiber

1 g