Smoked Chili Con Queso by Doug Scheiding
By Doug Scheiding
This cheesy, smoky snack is the perfect party starter. Spicy pork sausage, chiles, and cream of mushroom soup are tossed with two types of cheese and smoked on the Traeger for one thick and delicious dip.
Prep Time
20 Minutes
Cook Time
45 Minutes
Pellets
Oak
Ingredients
Number of people serving
8
Activating this element will cause content on the page to be updated.Units of measurement:
main
| 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 |
Step
1
Heat a medium cast iron skillet over medium heat and fully cook pork sausage, breaking into small chunks as you go. Remove the sausage and drain and discard the fat.
2
When ready to cook, set Traeger temperature to 350°F and preheat, lid closed for 15 minutes.
350 ˚F / 177 ˚C
3
Use a 4 to 5 quart cast iron Dutch oven or other oven safe dish. Divide the block of Velveeta into 5 to 6 large pieces and cut the smoked Gouda into small 1 inch cubes. Add the canned ingredients including the liquid. Add the sausage and Traeger Coffee Rub last.
350 ˚F / 177 ˚C
00:45
4
Smoke the queso for 45 minutes on the Traeger, stirring 3 to 4 times.
350 ˚F / 177 ˚C
00:45
5
Add most of the cilantro the last 5 minutes of smoking. Sprinkle remaining cilantro on the top before serving. Enjoy!
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