Smoked Texas Queso
Directions
- 1Brown the breakfast sausage in a pan and set it aside.
- 2Chop the pepper jack cheese and Velveeta cheese into 1-inch cubes.
- 3Toss the cheese cubes into the bottom of a baking pan.
- 4Add a block of cream cheese.
- 5Pour two cans of Hatch Rotel over the top, with the juice included.
- 6Pour the browned breakfast sausage on top.
- 7Finish it off with a handful of chopped cilantro, a little bit of taco seasoning, and about half a can of your favorite beer.
- 8Fire up the smoker to 300 degrees.
- 9Throw the pan on the grates and let it smoke for about an hour until the cream cheese is fully melted.
- 10Give it a good mix until it's well combined.
- 11Let it smoke for about 30 minutes more.
- 12Pull it off and serve it alongside your favorite tortilla chips.
Ingredients
- 1 pound Hot breakfast sausage
- 16 ounces Pepper jack cheese
- 32 ounces Velveeta
- 1 block Cream cheese
- 2 cans Hatch Rotel
- handful Chopped cilantro
- a little bit Taco seasoning
- 0.5 can Your favorite beer
Equipment
PanKnifeCutting boardBaking panSmoker
Tips
- If you have dogs, don't forget to pay the cheese tax
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