APPETIZER: TRAEGER SMOKED CHILI CON QUESO

Trina Dunkin • August 11, 2023

TRAEGER SMOKED CHILI CON QUESO

A pan of queso dip with tortilla chips on a wooden table.

This cheesy, smoky snack is the perfect party starter. Spicy pork sausage and chiles are tossed with two types of cheese and smoked on the Traeger for one thick and delicious dip.

Prep Time

20 MINUTES

Cook Time

45 MINUTES

Pellets

HICKORY

INGREDIENTS

1 Pound hot pork sausage

1 (2 lb) block of Velveeta cheese, cut into 5-6 large pieces

1 Pound smoked Gouda cheese, cut into 1-inch cubes

1 Can (10 oz) RO*TEL Original Diced Tomatoes and Green Chilies

1 Can (10 oz) RO*TEL Fire Roasted Diced Tomatoes and Green Chilies

1 Can (10 oz) can of cream of mushroom soup

4 Tablespoon Traeger Coffee Rub

1/2 Cup chopped fresh cilantro

Tortilla chips, for serving

STEPS

Heat a medium cast iron skillet over medium heat. Add the pork sausage and cook, breaking into small chunks, until no longer pink. Remove the sausage from the pan.

When ready to cook, set the Traeger temperature to 350°F and preheat with the lid closed for 15 minutes.

In a 4-5-quart cast iron Dutch oven or another oven-safe dish, combine the Velveeta and smoked Gouda. Add the RO*TEL original and fire-roasted tomatoes, the cream of mushroom soup, cooked sausage, and Traeger Coffee Rub.

Set the Dutch oven on the grill grates. Close the lid and smoke the queso, stirring 3-4 times, until the cheese is melted and everything is well combined, about 45 minutes. Add most of the cilantro during the last 5 minutes of smoking.

Sprinkle the remaining cilantro on the top of the queso, then serve with tortilla chips for dipping. Enjoy!

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