Smoked Chili Cheese Queso on the Pellet Grill

by Heath Riles

INGREDIENTS:

  • 1 cup finely chopped onion
  • 1/3 cup chopped, fresh cilantro
  • 1 poblano pepper, chopped
  • 2 lb Velveeta Cheese (1 large block)
  • 1 8 oz bag of Tillamook Mexican Blend Shredded Cheese
  • 1 lb sausage, cooked and drained (we used mild)
  • 2 cans of Original Rotel
  • 1 can of Chili with no beans (we used Hormel)
  • 1 8 oz block of cream cheese
  • 2 tbsp Heath Riles BBQ Beef Rub
  • 2 tbsp Heath Riles BBQ Garlic Jalapeño Rub

DIRECTIONS:

  1. Get pellet grill up to 300º. We used the Traeger Timberline 1300 with Hickory Pellets.
  2. Mix all ingredients in a large pan.
  3. Place on grill for 45 minutes. Stir ingredients together.
  4. Cook for another 30 minutes, stir again.
  5. Cook for another 30 minutes until all ingredients are melted and combined well. This is a total cook time of 1 hour and 45 minutes.
  6. ENJOY with chips of your choice.
*NOTE: If you want your dip to be thinner, you can add a little milk to achieve the consistency of your choice.
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