Smoked Chili Con Queso by Doug Scheiding

Ingredients

Steps

• 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.

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  Ingredients

  • 1 Pound hot pork sausage

• 2

  When ready to cook, set Traeger temperature to 350°F and preheat, lid closed for 15 minutes.

  Grill: 350 ˚F

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• 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.

  Grill: 350 ˚F

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  Ingredients

  • 1 (2 lb) block Velveeta cheese

  • 1 Pound smoked Gouda cheese

  • 1 (10 oz) RO*TEL Original Diced Tomatoes and Green Chilies

  • 1 (10 oz) RO*TEL Fire Roasted Diced Tomatoes and Green Chilies

  • 1 (10.5 oz) cream of mushroom soup

  • 4 Tablespoon Traeger Coffee Rub

• 4

  Smoke the queso for 45 minutes on the Traeger, stirring 3 to 4 times.

  Grill: 350 ˚F

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• 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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  Ingredients

  • 1/2 Cup chopped cilantro