Queso is a must when I go to a Mexican restaurant, but not any type of queso. I love thick and cheesy queso that has substance. This smoked queso dip recipe by Meat Church BBQ on YouTube is the definition of TexMex queso. Yellow queso is one of my favorites and I love how there are chilies and meat. This is similar to Rotel dip and that’s one of my favorites too. I love how he cooks this in a smoker, but this can be cooked over a stovetop too.
Ingredients:
- 1 Pound hot pork sausage
- 1 (2 lb) block Velveeta cheese
- 1 Pound smoked Gouda cheese
- 1 (10 oz) can RO*TEL Original Diced Tomatoes and Green Chilies
- 1 (10 oz) can RO*TEL Fire Roasted Diced Tomatoes and Green Chilies
- 1 (10 oz) can cream of mushroom soup
- 4 Tablespoon Traeger Coffee Rub
- 1/2 cup chopped cilantro
Directions:
First, make sure to cook the pork sausage and set it aside before mixing all of the ingredients together. If you want to cook this on a Traeger smoker, preheat to 350F or preheat a regular oven. Dump chunks of Velveeta and Gouda cheese in the cast iron skillet. Add the canned ingredients and meat into the skillet too.
Next, mix all of the ingredients together and smoke the queso for about 45 minutes. Make sure to keep stirring the queso so it doesn’t burn or get stuck. Then, once it’s melted and cooked, add the cilantro on top before serving.
Overall, this is a great smoked queso dip recipe, and I’ve been looking for a yellow cheese dip recipe for a while now. I think this would be perfect since it’s just a dump and go kind of recipe. This would be easy to make because I can throw this in the oven and let it boil over time.
