I Tested 5 Popular Smoked Queso Recipes to Make the Ultimate Version

Ingredients

• 1 lb Hot Breakfast Sausage (broken into small pieces and smoked)
• 16 oz Velveeta Cheese (cut into cubes)
• 8 oz Pepper Jack Cheese (shredded)
• 1 cup Roma Tomatoes (diced, fresh)
• 1 medium Poblano Pepper (diced; optional: roasted first)
• 0.5 cup White Onion (diced)
• 4 tbsp Traeger Coffee Rub (divided; half for sausage, half for cheese mixture)
• 1 cup Beer (light lager; adds moisture and flavor)
• 2 tbsp Fresh Cilantro (chopped, for garnish)

Instructions

1. Season the Sausage

   Break the hot breakfast sausage into bite‑size pieces, place in a bowl, and toss with half of the coffee rub until evenly coated.

   Time: PT10M

2. Smoke the Sausage

   Spread the seasoned sausage pieces on a wire rack and place in a preheated smoker at 250°F. Smoke until the internal temperature reaches 165°F, about 2 hours.

   Time: PT2H

   Temperature: 250°F

3. Prep Vegetables and Cheese

   While the sausage smokes, dice the Roma tomatoes, poblano pepper, and white onion. Shred the pepper jack cheese and cube the Velveeta.

   Time: PT15M

4. Assemble the Queso Base

   In a cast‑iron skillet, combine the Velveeta cubes, shredded pepper jack, diced vegetables, 1 cup of beer, and the remaining 2 tbsp of coffee rub. Stir to distribute.

   Time: PT5M

5. Smoke the Queso

   Place the skillet on the smoker set to 250°F. Smoke for about 30 minutes, stirring once halfway through, until the cheese is fully melted and the mixture is glossy.

   Time: PT30M

   Temperature: 250°F

6. Finish and Serve

   Remove the skillet from the smoker, crumble the smoked sausage into the dip, stir in the chopped cilantro, and serve immediately with chips or tortillas.

   Time: PT5M

Nutrition Facts

Calories

350

Protein

15g

Carbohydrates

15g

Fat

25g

Fiber

2g