Spicy, Cheesy and Everything that remains RIGHT with the world is contained right in this simple aluminum pan! Smoked Chili Con Queso is easy to pull off right on your grill and will please a crowd (or just you wearing your jammy pants and having a night in with yourself!).
One thing we love around here are some delicious dips! Corn dip and Queso Blanco come to mind immediately. But these are dips that we do on the grill!
Whoo WEEEEEE! What fun it is to share a bunch of dips while waiting on the dogs and burgers to come off the grill!
Never say we don't know how to have fun in a small town!
Why This Recipe Works
- Delicious spicy Rotel with creamy melty Velveeta! Yum
- Your regular queso dip kicked up a few notches!
- Easy
- Fast!
Here’s What You’ll Need:
- Browned Ground Sausage
- Rotel Tomatoes and Green Chilis
- Velveeta (or similar cheese food)
- Pickled Jalapeños
- Minced Garlic
- Onion Powder
- Beer
- Liquid Smoke
- Grated Pepper Jack
Equipment:
- Grill or Smoker
- Aluminum Pan
- Smoking Chips
- Smoking Tube
Alternate Equipment:
You CAN make this in….
- a 9x13 dish in the oven
- The crockpot
- On the stove top
However, the smokiness won't’ quite be there and besides, everyone loves to stand around the grill dipping away with a cold beer (or a glass of iced tea) while you are busy grilling burgers!
Here’s How It’s Done
STEP 1.
Dump it all in the aluminum pan.
STEP 2.
Turn on ONE side of the grill and set the pan on the OTHER side. If using a smoking tube, get that thing going.
When the cheese is melted, you are GOOD TO GO!
Frequently Asked Questions (FAQ’s) about Smoked Chili Con Queso
Do I Have To Make This On a Smoker or a Grill?
No, you can make this on the stovetop, in the oven or even in a crockpot, but the smoky element won’t quite be there (it will still be table banging good though!).
Do I Have To Use Velveeta or Cheese Food?
Well, NO, you don’t have to, but I’ve found that it melts the best and makes the creamiest cheese dip.
We won’t be eating this every day, so at my house, its for a special treat.
Can I Substitute Something for the Jalapeños?
Are you afraid it will be too hot? If so, then leave the jalapeños off (I promise it isn’t that hot, no hotter than the salsa at your local taco joint).
How Can I Make This Hotter?
You can….
- Choose the HOT Rotel Tomatoes and Green Chilis
- Add a chopped chipotle in adobo sauce (chop up fine and add with a tablespoon of the liquid from the can).
How Long Does This Last?
It will last covered in the fridge for 5 days (but it will NEVER last that long before it is gobbled up!).
Can I Freeze This Dip?
It doesn’t freeze that well because when you thaw it back out, it wants to break.
Besides, it’s so easy to make, you can alway make some more!
What Do I Serve With This?
I think this is the perfect dish as….
- An appetizer before a game day meal.
- As a topping for Nachos.
- Carry to a neighborhood potluck (there won’t be a single drop left).
Serve with….
- A side of tortilla chips
- Some veggies (cucumber slices, carrots, celery, etc.).
- Pita chips
- Pour into a Hawaiian Bread Bowl
Tips and Tricks
- Make this your own by substituting taco meat, ground chicken/turkey/beef or even leaving those out for a vegetarian feast!
- Use any grill you have or make in the oven, stovetop or crockpot
- It’s fine to use fresh onion instead of onion powder - use a whole onion and cook it with your meat.
- Garnish with tomatoes, cilantro, extra meat and green onions.
If You Enjoyed This Dip Recipe, You Might Also Enjoy...
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Smoked Chili Con Queso Dip
Ingredients
- 2 lb Velveeta cheese 1 “ cubes
- 2 lb breakfast sausage browned and crumbled
- 2 10-oz cans diced tomatoes and green chiles, undrained
- ¼ cup pickled jalapeño slices
- 3 tbs minced garlic
- 1 tablespoon onion powder
- 1 teaspoon liquid smoke
- ½ Cup beer or chicken stock
- 1 Cup shredded Pepper Jack Cheese
Instructions
- Brown the breakfast sausage in a skillet over medium heat on the stove top. Drain well when done.
- Pour the cooked sausage and all of the other ingredients except the chicken stock and pepper jack cheese into a 9x13 aluminum pan.
- On a standard propane grill, light one side of the grill and place the pan on the OTHER side of the grill. Fill the smoking tube with soaked hickory or applewood chips and light it OR use the standard directions for your smoker.
- Smoke until the velveeta cheese is all melted. Mix well. Add chicken stock to thin the dip as far as you prefer.
- Top with the shredded pepper jack cheese.
Notes
- Make this your own by substituting taco meat, ground chicken/turkey/beef or even leaving those out for a vegetarian feast!
- Use any grill you have or make in the oven, stovetop or crockpot
- It’s fine to use fresh onion instead of onion powder - use a whole onion and cook it with your meat.
- Garnish with tomatoes, cilantro, extra meat and green onions.
It’s fine to use a 9x9 or similar sized pan, it just might take a little longer to melt.
Nutrition
A VERSE TO SHARE
My mama always said, "You represent this family at all times: when we go somewhere together, when you are by yourself and when you are doing things with your friends. Don't do things that embarrass us as a family".
As a kid, I always thought that was so backwards and mean but as an adult, I get it.
I notice it especially with my church family (not so much the people whom I actually worship, but with Christians in general).
We represent each other, my friend. When we do anything except reach out to others in love, we are representing our "family in Christ". We should all remember that a little more, I think.
Wendi J Spraker says
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