Imported from the web

Smoked Queso

Name: Smoked Queso
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Yield: 12 servings
Cuisine: American
Ingredients: 2 lb Velveeta cheese (Slice into 1-inch cubes); 16 oz Smoked Gouda (Cube or shred); 2 lb Cooked chopped brisket (Alternative: 1 tube of hot breakfast sausage; ground beef or venison may also be substituted); 2 cans Rotel tomatoes (Fire-roasted or chipotle preferred; add all liquid from the cans); 1 can Cream of poblano or jalapeño soup (Substitute cream of mushroom or cream of chicken; add all liquid); 0.5 cup Cilantro (Chopped, plus more for topping); 2 tbsp Meat Church Holy Voodoo seasoning (Use to taste; Holy Cow may be substituted); Pico de gallo (For topping); Heavy tortilla chips (For serving)

Recipe by Meat Church

Imported by Steve Price on SeeMeCook

A rich, smoky queso made with Velveeta, smoked Gouda, Rotel tomatoes, creamy soup, and either brisket or sausage. It is designed for game-day gatherings and is finished with cilantro, pico de gallo, and tortilla chips.

12 servings65 minAmerican

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Ingredients

2 lb Velveeta cheese (Slice into 1-inch cubes)
16 oz Smoked Gouda (Cube or shred)
2 lb Cooked chopped brisket (Alternative: 1 tube of hot breakfast sausage; ground beef or venison may also be substituted)
2 cans Rotel tomatoes (Fire-roasted or chipotle preferred; add all liquid from the cans)
1 can Cream of poblano or jalapeño soup (Substitute cream of mushroom or cream of chicken; add all liquid)
0.5 cup Cilantro (Chopped, plus more for topping)
2 tbsp Meat Church Holy Voodoo seasoning (Use to taste; Holy Cow may be substituted)
Pico de gallo (For topping)
Heavy tortilla chips (For serving)

Steps

1
Prepare a smoker or pellet grill to 350°F. Oak or hickory pellets were used in the source recipe; mesquite, hickory, or pecan are also suggested.
2
If using hot breakfast sausage instead of brisket, cook the sausage in the Dutch oven over medium heat, then drain off the fat.
3
If using brisket, add the cooked chopped brisket to a medium cast-iron skillet or 14-inch Dutch oven.
4
Slice the Velveeta into 1-inch cubes.
5
Cube or grate the smoked Gouda.
6
Add the Velveeta and smoked Gouda to the Dutch oven with the meat.
7
Add the Rotel tomatoes and the cream of poblano or jalapeño soup, including all liquid from both cans.
8
Season the mixture to taste with Holy Voodoo seasoning.
9
Stir the ingredients to combine.
10
Place the uncovered Dutch oven in the 350°F smoker.
11
Stir the queso every 15 to 20 minutes so the cheeses melt and the mixture incorporates evenly.
12
Remove the queso from the smoker when all the cheese is melted and the mixture is nicely incorporated.
13
Stir in the chopped cilantro.
14
Top with additional cilantro and pico de gallo. Serve with heavy tortilla chips.

Notes

The source says the queso may also be prepared on a stovetop or in a crock pot, but does not provide detailed times or temperatures for those methods. The listed quantity of brisket is for cooked brisket; the sausage amount is given only as one tube. Nutrition is an estimate based on the brisket version and excludes unquantified toppings and chips.