Smoked Queso Dip
Ingreadient
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1 onion, chopped
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1 (1 pound) tube bulk sausage, crumbled
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2 pounds processed cheese food, such as Velveeta®, cubed
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8 ounces Cheddar cheese, shredded
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2 (10 ounce) cans diced tomatoes with green chiles, such as Ro-tel®
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1 (10.5 ounce) can condensed cream of chicken soup
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2 large whole jalapeno peppers
Direction
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Preheat an outdoor smoker to 225 degrees F (107 degrees C).
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Add onion and sausage to a large skillet and cook over medium-high heat for 8 minutes. Drain any excess grease and add sausage back to the skillet.
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To the skillet, add Velveeta, shredded Cheddar, Ro-tel and cream of chicken soup. Stir to combine. Transfer to a 9x9-inch disposable aluminum pan.
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Place pan on a rack in the smoker. Place whole jalapenos next to the pan. Smoke for 2 hours, stirring the cheese mixture every hour.
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Transfer jalapenos to a cutting board. Cut in half lengthwise. Discard seeds and vein. Chop jalapenos and stir into the cheese mixture.
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Smoke for 1 hour more. Stir and serve immediately.
