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Corn tortilla chip dipped in smoked queso.
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5 from 1 vote

Smoked Queso

If you’ve got a craving for the best dip around, this smoked queso is here to hit the spot! It’s velvety smooth and packed with flavor. Be sure to smoke up this queso before your next party or sporting event!
Prep Time20 minutes
Cook Time1 hour 30 minutes
Total Time1 hour 50 minutes
Course: Appetizer, Side Dish
Cuisine: American
Keyword: Smoked Queso
Servings: 12 people
Author: Susie Bulloch

Ingredients

  • 1 pound pork sausage
  • 3 Tablespoons Hey Grill Hey Fiesta Rub divided use, recipe in notes section
  • 1 red bell pepper seeded and diced
  • 1 jalapeno seeded and diced
  • ½ cup yellow onion diced
  • 6 cloves garlic diced

Pico de Gallo

  • 3 medium tomatoes diced
  • 1 jalapeno seeded and diced
  • 4 cloves garlic minced
  • ½ cup cilantro chopped
  • ½ cup yellow onion diced
  • 1 Tablespoon Hey Grill Hey Fiesta Rub
  • lime juice to taste

Queso

  • 1 can pinto beans drained and rinsed
  • 2 cups shredded Mexican Blend cheese
  • 8 ounces cream cheese cubed
  • 16 ounces Velveeta

Instructions

  • Preheat. Preheat your smoker to 275 degrees F with your favorite hardwood.
  • Prep the veggies and sausage. Lay a large sheet of foil on a rimmed baking sheet. Add the diced peppers, onions, and garlic to the pan and mix to combine. Top the pan with a flat cooling rack. Break the sausage into 4-6 balls and set them on the rack above the vegetables. Season with 2 Tablespoons of the Fiesta Rub.
  • Smoke the veggies and sausage. Place the pan of veggies and sausage on the preheated smoker, close the lid, and cook for 45 minutes.
  • Prepare the pico de gallo. In a medium bowl, combine the tomatoes, jalapeños, onions, cilantro, lime juice, and Fiesta Rub. Taste and adjust the lime and seasoning as needed. Refrigerate until needed.
  • Make the queso. Remove the sausage and peppers from the grill. Crumble the sausage and mix it with the peppers. Add the sausage and peppers to a half-sized aluminum pan. To the pan, add the beans, shredded cheese, cream cheese, and cheese.
  • Smoke the queso. Set the pan on the smoker, close the lid, and smoke for 45 minutes until the cheeses are all melted. Remove from the smoker and stir in the last 1 Tablespoon of Fiesta Rub. If your queso is too thick, add in a couple of tablespoons of milk until it reaches your desired consistency.
  • Serve. Top the finished queso with the fresh pico de gallo and serve with chips, veggies, or crackers.

Video

Notes

Fiesta Rub

Nutrition

Calories: 337kcal | Carbohydrates: 11g | Protein: 20g | Fat: 24g | Saturated Fat: 12g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.1g | Cholesterol: 74mg | Sodium: 1115mg | Potassium: 399mg | Fiber: 1g | Sugar: 6g | Vitamin A: 1478IU | Vitamin C: 22mg | Calcium: 465mg | Iron: 1mg