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This recipe serves:
8
Activating this element will cause content on the page to be updated.Units of Measurement:
main
| 1 Pound | hot pork sausage |
| 1 | (2 lb) block of Velveeta cheese, cut into 5-6 large pieces |
| 1 Pound | smoked Gouda cheese, cut into 1-inch cubes |
| 1 Can | (10 oz) RO*TEL Original Diced Tomatoes and Green Chilies |
| 1 Can | (10 oz) RO*TEL Fire Roasted Diced Tomatoes and Green Chilies |
| 1 Can | (10 oz) can of cream of mushroom soup |
| 4 Tablespoon | Traeger Coffee Rub |
| 1/2 Cup | chopped fresh cilantro |
| Tortilla chips, for serving |
This recipe serves:
8
Activating this element will cause content on the page to be updated.Units of Measurement:
main
| 1 Pound | hot pork sausage |
| 1 | (2 lb) block of Velveeta cheese, cut into 5-6 large pieces |
| 1 Pound | smoked Gouda cheese, cut into 1-inch cubes |
| 1 Can | (10 oz) RO*TEL Original Diced Tomatoes and Green Chilies |
| 1 Can | (10 oz) RO*TEL Fire Roasted Diced Tomatoes and Green Chilies |
| 1 Can | (10 oz) can of cream of mushroom soup |
| 4 Tablespoon | Traeger Coffee Rub |
| 1/2 Cup | chopped fresh cilantro |
| Tortilla chips, for serving |
Steps
1
Heat a medium cast iron skillet over medium heat. Add the pork sausage and cook, breaking into small chunks, until no longer pink. Remove the sausage from the pan.
2
When ready to cook, set the Traeger temperature to 350°F and preheat with the lid closed for 15 minutes.
350 ˚F / 177 ˚C
3
In a 4-5-quart cast iron Dutch oven or another oven-safe dish, combine the Velveeta and smoked Gouda. Add the RO*TEL original and fire-roasted tomatoes, the cream of mushroom soup, cooked sausage, and Traeger Coffee Rub.
4
Set the Dutch oven on the grill grates. Close the lid and smoke the queso, stirring 3-4 times, until the cheese is melted and everything is well combined, about 45 minutes. Add most of the cilantro during the last 5 minutes of smoking.
350 ˚F / 177 ˚C
00:45
5
Sprinkle the remaining cilantro on the top of the queso, then serve with tortilla chips for dipping. Enjoy!
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