Smoked Southwest Queso
Rated 5.0 stars by 1 users
Category
Super Bowl, Tailgating, Parties
Cuisine
Tex-Mex, Southern American
Servings
20
Prep Time
10 minutes
Cook Time
2 hours 5 minutes
Smoky, savory, and irresistibly cheesy with subtle salt and citrus notes, this Southwest Smoked Queso is the ultimate party dip or topping. Packed with smoky sausage, venison, chipotle, and layers of melty cheese, it’s slow-smoked over indirect heat for bold Tex-Mex flavor with hints of cumin and savory umami. Perfect for tailgating, Super Bowl parties, or feeding a crowd, this hearty queso can be served as a dip or poured over nachos, tacos, burgers, and more.
Ingredients
- 5 lbs of the ground meat of your choice, sliced (We used a mix of 3 lbs of ground sausage and 2 lbs of ground venison.)
- Worcestershire sauce - to taste (adds a little umami flavor)
- Ground cumin (adds a little southwest flavor)
- 1 - 2 small jars of diced chipotles (optional)
-
Pop Smoke Taco & Fajita Seasoning
- 2 cans sweet corn, drained (optional)
- 2 cans Rotel Mexican lime & cilantro (optional)
- 1 can Rotel Hot
- 2 lbs smoked gouda, cubed
- 1 brick Velveeta, Queso Blanco, cubed
- 1 brick Velveeta, Mexican style, cubed
- 2 - 3 cups shredded cheddar, if more cheese is needed
Directions
Prep the smoker! The temp will need to be 275°F - 300°F.
- Cut the meat into slices and add them to the pan.
- Add the Worcestershire sauce to taste, but not too much! (The other ingredients contain sodium, so be careful with each so that the dish doesn’t end up too salty!)
- Season the meat with the ground cumin as evenly as possible.
(Optional) Add the 1 - 2 small jars of diced chipotles.
- Season the meat with Pop Smoke Taco & Fajita Seasoning. (This seasoning can get salty, so just add a light, even dusting to begin with.) Mix everything.
- Smoke the meat in the pan, indirect heat for approximately 1 hour, 30 minutes.
- When the meat is done, pull the pan off the smoker. Break up the meat and add another light dusting of Pop Smoke Taco & Fajita Seasoning.
- (Optional) Add the cans of drained sweet corn and the cans of Rotel. Mix.
- Add the cubed cheeses. Try to spread them out evenly across the top.
- Place the pan back in the smoker on indirect heat for 45 minutes to 1 hour, or until everything is heated through and the cheeses are melted. *Check on it and stir frequently to keep the cheese from burning. If needed, add the shredded cheddar to the top during the cook.
- Remove from the smoker, and enjoy!
Recipe Video
Recipe Note
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