Smoked Texas Chili Con Queso Dip
Creamy, cheesy and loaded with bold Texas flavor, this smoked Texas queso dip combines sausage, peppers, onions and BBQUE TEXAS Holy Grail Seasoning for the ultimate crowd-pleasing dip.
Equipment
- 1 Pellet grill or smoker
- 1 Large cast iron skillet
- 1 Skillet — for browning the sausage
- 1 Knife
- 1 Cutting board
- 1 Wooden spoon or spatula
Ingredients
- 1 lb maple sausage
- 2 10 oz cans Rotel diced tomatoes & green chilies
- 8 oz cream cheese
- 1 lb cheddar cheese block-style, cubed
- 32 oz Velveeta or queso cheese cubed
- 3 tbsp BBQUE TEXAS Holy Grail Seasoning
- 15 oz H-E-B Creamy Poblano Pasta Sauce
- 12 oz Fredericksburg Farms South Texas Salsa Verde Hot
- ½ cup Mexican crema
- 1 cup purple onion chopped
- ¾ cup fresh cilantro chopped
- ¾ cup green onion chopped
Instructions
- Brown the Sausage
- Brown the maple sausage in a skillet over medium heat until fully cooked. Drain any excess grease and set aside.
- Build the Queso
- Cube the cheddar and Velveeta cheeses and chop the purple onion, cilantro and green onion. Add the cheeses to a large cast iron skillet along with the cream cheese, Rotel, salsa verde, creamy poblano sauce, Mexican crema, chopped vegetables and cooked sausage. Sprinkle in 3 tablespoons of BBQUE TEXAS Holy Grail Seasoning.
- Smoke Low & Slow
- Preheat your pellet grill or smoker to 225°F. Place the cast iron skillet on the smoker and cook for approximately 2 hours, stirring occasionally as the cheeses melt and the ingredients combine.
- Stir & Serve
- Once the queso is completely melted, creamy and smoky, give everything a final stir. Serve hot with your favorite tortilla chips and dig in! 🔥
- Optional recipe note: If the queso becomes too thick, stir in a small amount of Mexican crema until it reaches your preferred consistency.