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Smoked
Chili Con Queso
by Doug Scheiding

Difficulty 2/5
|
Prep time 20 mins

Cook time 45 mins
|
Serves 8-12

Hardwood Oak

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.

Ingredients

1 (2 lb) block VELVEETA CHEESE

1 lb SMOKED GOUDA CHEESE

1 (10 oz) CAN ORIGINAL ROTEL

1 (10 oz) CAN DICED ROTEL FIRE ROASTED TOMATOES AND GREEN CHILES

1 (10 oz) CAN CREAM OF MUSHROOM SOUP

1 lb HOT PORK SAUSAGE

4 Tbsp TRAEGER COFFEE RUB

1/2 cup CHOPPED CILANTRO

Preparation

Heat a medium cast iron skillet over medium-heat and fully cook pork sausage breaking into small chunks as you go. Drain and discard fat reserving the sausage.

When ready to cook, start the Traeger according to grill instructions. Set the temperature to 350 degrees F and preheat, lid closed, for 10 to 15 minutes.

Use a 4 to 5 quart cast iron Dutch oven or other oven safe dish. Divide the block of Velveeta into 5-6 large pieces and cut the smoked gouda into small 1-inch cubes.

Add the canned ingredients including the liquid. Add the meat and the Traeger Coffee Rub last.

Smoke the queso for 45 minutes on the Traeger stirring three to four times. Add most of the cilantro the last 5 minutes of smoking.

Sprinkle remaining cilantro on the top before serving. Enjoy!

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