Smoked Queso Dip
A cheesy dip smoked in a skillet with sausage, green chilies, and tomatoes.
Serves 10
Prep 15 min
Cook 1 hr
Ingredients
- 1 lb ground breakfast sausage
- 1 lb processed cheese, cubed
- 8 oz cream cheese, cubed
- 1 can (10 oz) diced tomatoes with green chilies
- 1 jalapeño, diced
- 1 teaspoon chili powder
- 1 teaspoon smoked paprika
- Tortilla chips, to serve
Steps
Step 1. Brown the sausage in a cast-iron skillet until cooked through and no longer pink, about 8 minutes. Drain.
Step 2. Add the cheeses, tomatoes, jalapeño, and spices.
Step 3. Smoke at 250°F for 45 to 60 minutes, stirring every 15 minutes, until melted and bubbly.
Step 4. Serve hot with chips.
Where this recipe comes from
Yoribang smoking recipes by Yoribang. License: Free to use. View the original (opens in a new tab)
Original Yoribang write-ups for a smoker or a grill set up for indirect heat. Always cook by internal temperature, not time: smoking times vary with weather, cut, and smoker. Use a probe thermometer. Poultry should reach 165°F, pork and fish 145°F, and brisket, pork shoulder, and ribs are cooked far past that until tender.