smoked chili con queso by doug scheiding
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
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.
When ready to cook, set Z Grill temperature to 350°F and preheat, lid closed for 15 minutes.
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.
Smoke the queso for 45 minutes on the Z Grill, stirring 3 to 4 times.
Add most of the cilantro the last 5 minutes of smoking. Sprinkle remaining cilantro on the top before serving. Enjoy!