smoked chili con queso by doug scheiding

INGREDIENTS


  • 1 Pound hot pork sausage

  • 1 (2 lb) block Velveeta cheese

  • 1 Pound smoked Gouda cheese

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

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

  • 1 (10 oz) can cream of mushroom soup

  • 4 Tablespoon Your Favorite Coffee Rub

  • 1/2 Cup chopped cilantro

PREPARATION

Steps

1

Heat a medium cast iron skillet over medium heat and fully cook pork sausage, breaking into small chunks as you go. Remove the sausage and drain and discard the fat.

2

When ready to cook, set Z Grill temperature to 350°F and preheat, lid closed for 15 minutes.

3

Use a 4 to 5 quart cast iron Dutch oven or other oven safe dish. Divide the block of Velveeta into 5 to 6 large pieces and cut the smoked Gouda into small 1 inch cubes. Add the canned ingredients including the liquid. Add the sausage and Z Grill Coffee Rub last.

4

Smoke the queso for 45 minutes on the Z Grill, stirring 3 to 4 times.

5

Add most of the cilantro the last 5 minutes of smoking. Sprinkle remaining cilantro on the top before serving. Enjoy!

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