Smoked Nashville Hot Sausage Queso

Ingredients

• 0.75 pound Monterey Jack Cheese (cut into cubes)
• 1 block Cream Cheese (softened, cut into cubes)
• 0.75 block Queso Blanco (Vita brand) (cut into cubes; can use full block if desired)
• 1 pound Nashville Hot Pork Sausage (Prairie Fresh) (cased sausage, broken into pieces)
• 1 piece Jalapeño Pepper (deseeded and sliced)
• 6 oz Hatch Green Chilies (canned, with juice)
• 1 can Rotel Diced Tomatoes & Green Chilies (14 oz can, undrained)
• 1 medium Yellow Onion (diced)
• 0.5 cup Fresh Cilantro (loosely packed, chopped; optional)
• 0.5 cup Evaporated Milk (full‑fat)
• 1 tsp Garlic Jalapeño Rub (store‑bought or homemade)
• 1 tsp Chicken Seasoning Rub (store‑bought or homemade)

Instructions

1. Prep Vegetables & Herbs

   Deseed the jalapeño, slice it thinly, dice the onion, and roughly chop a generous handful of cilantro.

   Time: PT10M

2. Cube the Cheeses

   Cut Monterey Jack, cream cheese, and Queso Blanco into bite‑size cubes so they melt evenly.

   Time: PT5M

3. Preheat Smoker & Skillet

   Light the Weber cedar wood smoker and bring it to a steady 225°F. Place the cast‑iron skillet on the grill and let it heat for about 15 minutes.

   Time: PT15M

   Temperature: 225°F

4. Brown the Sausage

   Add the broken sausage pieces to the hot skillet, stirring occasionally. Cook until browned and cooked through, about 20‑25 minutes. Drain excess grease if needed.

   Time: PT25M

   Temperature: 350°F

5. Combine Cheese & Flavorings

   Transfer the browned sausage to the disposable aluminum pan. Add the cubed cheeses, canned Hatch green chilies (with juice), Rotel, diced jalapeño, onion, cilantro, evaporated milk, garlic jalapeño rub, and chicken rub. Stir gently to distribute.

   Time: PT10M

6. Smoke the Queso

   Place the pan inside the smoker. Let the cheese melt and meld with the sausage for about 2 hours, stirring every 20‑30 minutes to prevent a hard crust on the edges.

   Time: PT2H

   Temperature: 225°F

7. Finish & Serve

   After the cheese is fully melted and the dip is bubbly, remove from the smoker. Transfer to a serving bowl, garnish with extra cilantro if desired, and serve hot with chips or crackers.

   Time: PT5M

Nutrition Facts

Calories

260

Protein

12g

Carbohydrates

6g

Fat

20g

Fiber

1g

Ingredient Substitutions

• Instead of Monterey Jack Cheese: Colby Jack, Mild Cheddar
• Instead of Cream Cheese: Neufchatel cheese
• Instead of Queso Blanco (Vita brand): Queso Fresco, Paneer
• Instead of Nashville Hot Pork Sausage (Prairie Fresh): Spicy chorizo, Andouille sausage
• Instead of Jalapeño Pepper: Serrano pepper
• Instead of Hatch Green Chilies: Roasted green chilies
• Instead of Rotel Diced Tomatoes & Green Chilies: Diced tomatoes with jalapeños
• Instead of Yellow Onion: white onion
• Instead of Fresh Cilantro: parsley
• Instead of Evaporated Milk: heavy cream diluted 1:1 with water
• Instead of Garlic Jalapeño Rub: chipotle powder
• Instead of Chicken Seasoning Rub: paprika blend

Equipment Needed

• Cast Iron Skillet (Yeti style)
• Disposable Aluminum Pan
• Weber Cedar Wood Smoker
• Tongs
• Chef's Knife
• Cutting Board
• Heat‑Resistant Gloves
• Wooden Spoon or Heat‑Resistant Spatula

Critical Steps — Do Not Skip

• Preheating the smoker to a steady 225°F before adding the cheese pan.
• Browning the Nashville hot pork sausage until fully cooked.
• Stirring the queso regularly while it smokes to avoid a hard crust.

Chef Tips from the Video

• Use a disposable aluminum pan to avoid scraping burnt cheese off the skillet.
• A small amount of garlic jalapeño rub and chicken rub adds a southwestern depth without overwhelming heat.
• If you prefer extra smokiness, add a few wood chips directly onto the coals during the smoking phase.

Troubleshooting

Storage

Refrigerator: Cool to room temperature, then store in an airtight container for up to 3 days. Reheat gently on the stove or in the smoker.

Freezer: Not recommended; texture of the cheese changes after freezing.

Room temperature: Can sit out for up to 1 hour for serving; keep hot if longer.

Make-Ahead Tips

• Cube the cheeses and store them in a zip‑top bag in the fridge for up to 2 days.
• Brown the sausage ahead of time and keep it refrigerated; add it to the cheese mixture just before smoking.

Frequently Asked Questions