I was wrong! I should've done this sooner!

Ingredients

• 1 lb Regular Pork Sausage (sliced into 1/2‑inch pieces)
• 1 medium Red Bell Pepper (seeded and diced fine)
• 1 large Jalapeño (seeded and diced fine (mild))
• 1 medium Yellow Onion (half used for roasting, half for pico)
• 6 cloves Garlic Cloves (roasted whole then chopped)
• 3 medium Tomatoes (diced for pico)
• 0.25 cup Cilantro (chopped, for pico)
• 1 tablespoon Lime Juice (freshly squeezed)
• 2 tablespoons Fiesta Rub (store‑bought Mexican seasoning)
• 1 15‑oz can Canned Pinto Beans (drained and rinsed)
• 2 cups Mexican Four‑Cheese Blend (shredded)
• 8 oz Cream Cheese (cubed)
• 1 lb Velveeta (or similar processed cheese) (cut into cubes)
• 1 tablespoon Olive Oil (for coating vegetables)
• to taste Salt
• to taste Black Pepper

Instructions

1. Preheat Smoker

   Set the smoker to 275°F and allow it to preheat for about 10 minutes.

   Time: PT10M

   Temperature: 275°F

2. Prepare Vegetables

   Dice the red bell pepper, jalapeño, and half of the onion into fine pieces. Roast whole garlic cloves (still in their skins) on the sheet pan. Toss the diced veggies with olive oil and 1 tablespoon of Fiesta rub.

   Time: PT10M

3. Add Sausage

   Arrange the sliced sausage pieces on top of the vegetables on the roasting rack.

   Time: PT5M

4. Smoke Veggies and Sausage

   Place the sheet pan in the smoker and smoke for 35–40 minutes, or until the vegetables are wrinkled and slightly charred and the sausage is fully cooked.

   Time: PT40M

   Temperature: 275°F

5. Make Fresh Pico de Gallo

   In a small bowl combine the diced tomatoes, remaining half of the onion, cilantro, lime juice, 1 tablespoon Fiesta rub, and a pinch of salt. Mix well.

   Time: PT10M

6. Combine Ingredients

   Remove the smoked vegetables and sausage from the smoker. Crumble the sausage with a fork, then transfer the veggies and sausage to a large aluminum pan. Add the drained pinto beans, shredded four‑cheese blend, cubed cream cheese, and Velveeta cubes.

   Time: PT5M

7. Melt the Cheese

   Return the pan to the smoker (or oven) at 275°F. Melt the cheese mixture for about 15 minutes, stirring every few minutes until smooth and fully incorporated.

   Time: PT15M

   Temperature: 275°F

8. Finish and Serve

   Remove the pan, give the queso a final stir, sprinkle a pinch of Fiesta rub on top, and dollop the fresh pico de gallo over the surface. Serve immediately with tortilla chips.

   Time: PT5M

Nutrition Facts

Calories

350

Protein

15 g

Carbohydrates

20 g

Fat

25 g

Fiber

4 g