Doug Scheiding
Smoked Chili Con Queso by Doug Scheiding
20
45
Hickory
This cheesy, smoky snack is the perfect party starter. Spicy pork sausage and chiles are tossed with two types of cheese and smoked on the Traeger for one thick and delicious dip.
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1 Pound hot pork sausage
1 (2 lb) block of Velveeta cheese, cut into 5-6 large pieces
1 Pound smoked Gouda cheese, cut into 1-inch cubes
1 Can (10 oz) RO*TEL Original Diced Tomatoes and Green Chilies
1 Can (10 oz) RO*TEL Fire Roasted Diced Tomatoes and Green Chilies
1 Can (10 oz) can of cream of mushroom soup
4 Tablespoon Traeger Coffee Rub
1/2 Cup chopped fresh cilantro
Tortilla chips, for serving
1
Heat a medium cast iron skillet over medium heat. Add the pork sausage and cook, breaking into small chunks, until no longer pink. Remove the sausage from the pan.1 Pound hot pork sausage
2
When ready to cook, set the Traeger temperature to 350°F and preheat with the lid closed for 15 minutes.350 ˚F
3
In a 4-5-quart cast iron Dutch oven or another oven-safe dish, combine the Velveeta and smoked Gouda. Add the RO*TEL original and fire-roasted tomatoes, the cream of mushroom soup, cooked sausage, and Traeger Coffee Rub.1 (2 lb) block of Velveeta cheese, cut into 5-6 large pieces
1 Pound smoked Gouda cheese, cut into 1-inch cubes
1 Can (10 oz) RO*TEL Original Diced Tomatoes and Green Chilies
1 Can (10 oz) RO*TEL Fire Roasted Diced Tomatoes and Green Chilies
1 Can (10 oz) can of cream of mushroom soup
4 Tablespoon Traeger Coffee Rub
4
Set the Dutch oven on the grill grates. Close the lid and smoke the queso, stirring 3-4 times, until the cheese is melted and everything is well combined, about 45 minutes. Add most of the cilantro during the last 5 minutes of smoking.350 ˚F
1/2 Cup chopped fresh cilantro
5
Sprinkle the remaining cilantro on the top of the queso, then serve with tortilla chips for dipping. Enjoy!Tortilla chips, for serving