Savor The Barbecue Lab's Classic Smoked Queso and its delicious smokey flavor. With a hint of smokiness and the ideal blend of spices, this recipe combines the savory goodness of smoked sausage with the rich creaminess of Velveeta and cheddar cheese.
Ingredients: 2 lbs block of Velveeta cheese, cubed. 1 cup shredded sharp cheddar cheese. 1 cup diced tomatoes, drained. 1/2 cup diced red onion. 1/4 cup chopped fresh cilantro. 1/4 cup pickled jalapeos, chopped. 1/4 cup milk. 1 tsp garlic powder. 1 tsp onion powder. 1 tsp smoked paprika. 1/2 tsp cumin. 1/2 tsp black pepper. 1/4 tsp cayenne pepper. 1 lb smoked sausage, diced.
Instructions: Preheat your smoker to 250F 120C. In a heatproof dish, combine Velveeta cheese, shredded cheddar cheese, diced tomatoes, diced red onion, cilantro, pickled jalapeos, and milk. Place the dish on the smoker grate and close the lid. Smoke for 1 hour, stirring occasionally. After the cheese mixture has absorbed the smoky flavor, add garlic powder, onion powder, smoked paprika, cumin, black pepper, and cayenne pepper. Stir well to combine. In a separate pan, cook the diced smoked sausage until browned and add it to the queso mixture. Stir to incorporate. Continue smoking for an additional 30 minutes, allowing the flavors to meld together. Once the queso is hot and bubbly, remove it from the smoker. Give it a final stir and serve immediately with tortilla chips or your favorite dipping items.
Prep Time: 15 minutes
Cook Time: 90 minutes
Physio Tsarbou
