Smoked Queso

What is more Texan than smoked queso? The answer is NOTHING!

This recipe was originally written by my good fried Doug Scheiding of Rogue Cookers (give him a follow on Instagram. He's a World Champion!). During the pandemic we started focusing on easy recipes largely made of items you may already have in your pantry. I asked Doug if we could shoot a video on his recipe. He gave us permission and the next month the internet and social media exploded with queso photos. This stuff is a hit!

One note - since we are using Velveeta, we need to add a creamy soup for cheese consistency. We've been getting a lot of question on that one. Of course you can sub all the ingredients. You can use other cheese, coups and make your own Pico de Gallo instead of the Rotel, but again, this was supposed to be an easy one. We hope you enjoy!

Video for this recipe: https://www.youtube.com/watch?v=4bhmC-FHNn4&t=114s

• 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 HOT breakfast sausage (sub any ground meats you like. We love venison & chorizo)
• 2 cans of Rotel
• 1 can of cream of jalapeño soup (the original calls for cream of mushroom. Sub cream of whatever you like. Pablano is great as well. Chicken also works and is more easily found)
• 1/2 C chopped cilantro
• 2 T Meat Church Holy Voodoo seasoning (sub Holy Cow)

• Medium cast iron skillet or 14" dutch oven

Prepare your smoker at a temperature of 350 degrees. We like a heavy smoke wood such as oak, mesquite or hickory for this cook since it won't be in the smoker long.

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 the Holy Voodoo. 

Place the dutch oven, 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!