• David Bouska

Easy Smoked Queso Dip

Updated: Nov 9, 2021

Here is a great and easy way to spice up you party dip. Queso is a Mexican-inspired appetizer or side dish of thick and creamy melted cheese. If any leftovers (HAHA isn't that funny) our queso dip works great to make pulled pork enchiladas.


Ingredients

1 lb Breakfast sausage or ground beef

1 lb Velveeta cheese

1 lb of Queso Fresco cheese

1 vine ripe tomato

1 can of Rotel

1 poblano pepper diced

1/4 cup chopped leak



Brown the meat in a deep cast iron pot along with the leaks and the poblano pepper.

During this time is a great time to dice up the Queso Fresco, the tomato, and Velveeta.






When the meat is done drain the extra grease. Think of a pizza and place all the ingredients in the same deep pot arranged where the cheeses are not beside each other. I did drain the rotel and placed the fresh diced tomato in with it.




Cooked this indirect with lump charcoal and a single 4x4 chuck of apple wood.



30 minutes after we had placed the pot in the smoker I did stir the meat and the tomatoes. But not mixing the product up yet.






Just as the Queso starts to brown on the edges and the outer part of the cheese start to sizzle along the cast iron its time to remove it from the smoker. The total time for me was 1 hour.



My cast iron pot has a lid. So I replaced the lid to help hold the residual heat from the cast iron.





Stir the mix and enjoy the smoky cheese goodness you created.


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