Smoked Queso Blanco and Breakfast Sausage Queso
This smoked queso dip has a different flair by including queso blanco Velveeta and cooked breakfast sausage!
Servings 1 .5 quarts
Calories 279kcal
Ingredients
- ½ lb. breakfast sausage cooked
- 1 lb. white Velveeta Queso Blanco cubed
- ½ white onion diced
- 1 poblano diced
- 3 roma tomatoes diced
- 1 jalapeno diced, with seeds
- 4 oz. pepper jack cheese cubed
- 1 package cream cheese 8 oz.
- 7 oz. can of salsa verde I used Herdez brand You can use any thin tomatillo-based salsa
Instructions
- Chop the cheese and vegetables and place them into a disposable pan.
- Smoke the queso dip for about 40 minutes to 1 hour at 225-250 degrees. Stir after 20 minutes. If grilling place the pan over medium heat and close the chamber of the grill. Stir after 20 minutes and let it continue to cook.
- Continue cooking until melted and you are pleased with the consistency. Add ¼ c. water if needed.
- Serve with tortilla chips or your favorite dippers.
Notes
You can make this dip in an oven at 325 degrees, covered for 1 hour. To prepare it in a slow cooker set to medium-high heat and place the vegetables in for 20 minutes with 2 T. butter. Cook 20 minutes to wilt the veggies. Then add the remaining ingredients and cook 20 minutes or until the cheese is melted. Turn the slow cooker down to low and add water to thin as needed.
Nutrition
Serving: 1g | Calories: 279kcal | Carbohydrates: 7g | Protein: 15g | Fat: 21g | Saturated Fat: 12g | Polyunsaturated Fat: 6g | Cholesterol: 69mg | Sodium: 1009mg | Fiber: 1g | Sugar: 5g