The Cheesiest Yummiest Queso
A good recipe that is low effort and that everyone loves? To me – THAT is the perfect recipe.
This smoked queso recipe checks all of the boxes. Cheesy, smoky, spicy, a little sweet, and super easy. The recipe I followed is below but just a note – it made enough queso to literally fill a bucket. So feel free to cut it in half or just make the whole thing and share the queso with everyone you know.
Ingredients
- 1 (2 lb) block of Velveeta cheese (don’t try to go cheap with a generic alternative)
- 16 ounces of smoked gouda
- 2 tubes of breakfast sausage (I used one regular and one spicy)
- 2 cans of Rotel
- 1 can of cream of jalapeño soup (the original calls for this but I used cream of mushroom. Sub cream of whatever type of soup you have on hand.)
- 1/2 C chopped cilantro
- Seasoning if you want (we put a teaspoon of BBQ seasoning in the mix)
Tools
- Medium cast iron skillet or 14″ dutch oven
- A smoker (if you don’t have a smoker, this would be just as delicious from the oven)
Set your smoker or oven at a temperature of 350 degrees.
Cook the sausage in the dutch oven over medium heat and then drain the the fat off.
Slice the Velveeta into 1″ slices and cube the gouda into 1″ squares. Load them in the dutch oven. Then add the canned ingredients including all the liquid from the cans.
Add any seasonings you’d like.
Place the dutch oven or skillet, uncovered, into your smoker for 45 minutes. Stir 3 – 4 times during the cook.
Add the cilantro the last 5 mins of the cook preserving a little for garnish at the end.
Allow to cool and enjoy!
