Steps

• Step 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.

  Ingredients

  • 1 Pound hot pork sausage

• Step 2

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

  350 ˚F / 177 ˚C

• Step 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.

  Ingredients

  • 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

• Step 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.

  00:45

  350 ˚F / 177 ˚C

  Ingredients

  • 1/2 Cup chopped fresh cilantro

• Step 5

  Sprinkle the remaining cilantro on the top of the queso, then serve with tortilla chips for dipping. Enjoy!

  Ingredients

  •  Tortilla chips, for serving