Smoked Queso

Google Meat Church smoked queso

Paging Hat Tricks...

Cook for a hour and a half total @ 225-230 degrees.
at halfway point stir.

32 ounce block of velveeta ( i have made twice like it better using the queso blanco )
1 jalapeno sliced
1/2 vidalia onion, sliced
1 can of original rotel
1 can of fire roasted rotel
1 lb of Jimmy dean sausage, browned
1 can cream of mushroom

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32 ounce block of velveeta ( i have made twice like it better using the queso blanco )
1 jalapeno sliced
1/2 vidalia onion, sliced
1 can of original rotel
1 can of fire roasted rotel
1 lb of Jimmy dean sausage, browned
1 can cream of mushroom

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Do you dislike the ingredients or just the brands?

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Brands

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Google Meat Church smoked queso

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This. I add a little more smoked Gouda and like it just as much with ground beef vs the sausage.

Get some cream of jalapeño from HEB if you can.

I think I'm going to use this one.


Ingredients:

1 lb Velveeta cubed
1/4 lb pepper jack
8 oz cream cheese cubed
10 oz Rotel
10 oz cream of Jalapeno soup
1 lb Chorizo sausage browned and drained
1 onion diced
1 fresh jalapeno
1 red bell pepper diced
½ tsp cumin
½ tsp adobo seasoning
green chilies to taste

I used a small block of Velveeta and one and a half small blocks of Gouda.

Came out incredible, but the intent was to put it up for tomorrow ( we had a small bowl we tested it with). Normally when we do cheeses on the smoker we give them a day or two to let the smoke flavor intensify, it makes a huge difference. I normally use Royal oak charcoal on my Weber kettle and added a little apple wood chips for flavor.

let us know how it goes!