Smoked Chili Con Queso by Doug Scheiding

Steps

• 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.

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  Ingredients

  • 1 Pound hot pork sausage

• 2

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

  Grill: 350 ˚F

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• 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.

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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

  Set the Dutch oven on the grill grates. Close the lid and smoke the cheese, 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.

  Grill: 350 ˚F

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  Ingredients

  • 1/2 Cup fresh cilantro

• 5

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

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  Ingredients

  • As Needed tortilla chips