Queso Dip Smoker Recipe

Stir the queso 1 2 way through cooking.

Queso dip smoker recipe. Pepper jack cheese cubed. Put it in the hot pan and break it into smaller pieces. Smoke the queso in the same smoker as the ground beef.

1 package cream cheese 8 oz 7 oz. While the queso is in the smoker throw the chips into a pan throw them into the smoker and let them warm up for about 10 minutes. 3 roma tomatoes diced.

Preheat smoker to 250 degrees f according manufacturers directions. In a non stick skillet brown ground sausage over medium heat until cooked through. 1 jalapeno diced with seeds.

Put on a pan so it can warm up. Use pot holders to carefully remove the pan from the smoker. In a non stick skillet brown ground beef over medium heat until fully cooked.

Slice open the jacket of the sausages and take out the filling. Smoke at 250 degrees for 2 hours. White velveeta queso blanco cubed.

It should take about 30 minutes for the queso to fully melt. White onion diced. Place all ingredients except the beer into a heavy duty aluminum pan.