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Smoked Queso Dip Recipe

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This recipe for Smoked Queso Dip is from The Lesniewski Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
32 oz. block Velveeta sharp cheddar cheese
8 oz. pepper jack cheese, cubed
1 lb. chorizo or spicy sausage
1 c. pickled jalapenos
20 oz. tomatoes with green chilies
½ c. white onion
1 Tbs. minced garlic
Directions:
Directions:
1. Preheat the smoker or your grill to 250°F. Use pecan chips if you are using a smoker.
2. While the smoker is heating up chop up the Velveeta sharp cheddar cheese, pepper jack cheese, pickled jalapenos, and white onion and set aside
3. Brown your chorizo in a medium skillet over medium high heat, drain the meat from the oil.
4. In a 9×13 aluminum pan combine the Velveeta, pepper jack cheese, chorizo, jalapenos, green chilies, onion, and garlic.
5. Place in the smoker for 1 1/2 to 2 hours, every so often give it a stir and cook until the cheese is fully melted. Stir until well to combine once all the cheese is melted and serve as desired.
Number Of Servings:
Number Of Servings:
20
Preparation Time:
Preparation Time:
1 hr 30 min
Personal Notes:
Personal Notes:
Try different mixes of cheeses for a new flavor! Make sure to include Velveeta cheese to keep the proper texture.

 

 

 

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