Smoked Queso
This Smoked Queso is packed with creamy cheese, spicy sausage, and bold seasonings, all melted together with a delicious kiss of smoke. A true Texan favorite for parties, game days, and BBQs!
Equipment
- Smoker
- 14-inch Dutch Oven or Cast Iron Skillet
- Wooden Spoon
- Knife
- Cutting Board
Ingredients
Main Ingredients
- 2 pounds Velveeta cheese sliced into 1-inch slices
- 16 ounces smoked gouda cheese cubed
- 2 tubes hot breakfast sausage or ground venison or chorizo
- 2 cans Rotel tomatoes including liquid
- 1 can cream of jalapeño soup or cream of mushroom, poblano, or chicken soup
- 1/2 cup chopped cilantro plus extra for garnish
- 2 tablespoons Meat Church Holy Voodoo seasoning or substitute Holy Cow seasoning
Instructions
- Prepare your smoker to 350°F (175°C) using a heavy smoke wood like oak, mesquite, or hickory.
- In a Dutch oven or cast iron skillet, cook sausage over medium heat until browned. Drain excess fat.
- Add sliced Velveeta, cubed gouda, Rotel (with liquid), cream of jalapeño soup, and Holy Voodoo seasoning. Stir to combine.
- Place the Dutch oven in the smoker uncovered. Smoke for 45 minutes, stirring 3–4 times during cooking to ensure even melting.
- In the last 5 minutes, stir in most of the chopped cilantro, reserving some for garnish.
- Remove from smoker, garnish with remaining cilantro, and serve hot with tortilla chips or over nachos!
Notes
Feel free to customize with different cheeses, meats, or soups to match your taste. Smoked queso also works great as a topping for burgers and baked potatoes!