If you’re craving a queso dip that’s smoky, creamy, and full of bold, spicy flavor, this Smoked Nashville Hot Sausage Queso is the answer. It’s the perfect appetizer for game day, cookouts, or anytime you need a cheesy, crowd-pleasing dish with just the right amount of heat.
Smoked Nashville Hot Sausage Queso | Heath Riles BBQ
Instead of simmering on the stovetop, this queso goes low and slow on the smoker, soaking up that wood-fired flavor while the cheeses melt into gooey perfection. The secret star? Prairie Fresh Nashville Hot Pork Sausage. It brings a unique kick that balances beautifully with the creamy cheeses and smoky spices.
This queso is hearty enough to stand on its own, but it also makes an incredible topping for nachos, burgers, or even baked potatoes. One bite, and you’ll be hooked.
The Ingredients
Here’s everything you need to make this spicy, smoky dip:
- Cheese. Three-quarters of a pound of Monterey Jack, one block of cream cheese, and about three-quarters of a block of Velveeta Queso Blanco. This trio ensures a smooth, creamy, and perfectly gooey texture.
- Veggies. One diced jalapeño and one chopped onion for heat and depth. A handful of chopped cilantro adds brightness (totally optional, but recommended).
- Canned extras. One can of Rotel (mild, medium, or hot—your choice) and one can of diced green chilies with their juice. These add a tangy, slightly smoky chili kick.
- Seasonings. A shake of Heath Riles BBQ Garlic Jalapeño Rub and Heath Riles BBQ Chicken Rub for that bold southwest-style flavor.
- Liquid. About half a cup of evaporated milk to keep everything smooth and melty.
- Protein. One package of Prairie Fresh Nashville Hot Pork Sausage. It adds a unique flavor that’s spicy without being greasy.
The Smoker Setup
Here’s what I used for this cook:
- Weber Searwood Grill. Perfect for indirect heat and that wood-fired punch of smoke.
- Yeti Cast Iron Skillet. Holds heat evenly and can handle the long cook.
- Disposable Aluminum Pan. Makes cleanup easy once the queso is melted and gooey.
The Process for Making Smoked Nashville Hot Sausage Queso
Want to see how it all comes together? Here’s the step-by-step breakdown:
- Prep the veggies. Dice one jalapeño and one onion. Chop cilantro if you’re using it. Cube the Monterey Jack and Velveeta into small chunks so they melt evenly.
- Brown the sausage. Fire up your Weber Searwood Grill and preheat your Yeti Cast Iron Skillet. Add the Prairie Fresh Nashville Hot Sausage and cook for about 20–25 minutes, breaking it up with a spatula as it browns. Once the sausage is nearly done, stir in the diced jalapeño and onion. Let them soften and pick up that smoky flavor.
- Build the queso. Transfer the sausage and veggies into a disposable aluminum pan. Add the cheeses, Rotel, green chilies, evaporated milk, cilantro, and seasonings.
- Smoke it low and slow. Place the pan back on the grill at about 300°F. Let it smoke for 2 hours, stirring occasionally so the cheese doesn’t scorch on the edges.
- Melt and combine. After about 2 hours, the queso will be fully melted with a light smoky crust on top. Give it a final stir to bring everything together.
- Serve hot. Transfer to a Yeti Rambler Bowl to keep it warm and gooey.
The Results
This queso turned out rich, creamy, and full of smoky depth. The Nashville Hot sausage brought a bold flavor that reminded me of chorizo but with less grease and a slightly different heat profile. The combination of cheeses gave it the perfect texture—smooth enough to dip but thick enough to coat chips without dripping.
The jalapeño and onion added just the right amount of bite, and the green chilies and Rotel rounded everything out with a tangy, chili-forward finish. Every spoonful had smoky, cheesy, spicy goodness that kept us going back for more.
Serving Suggestions for Nashville Hot Sausage Queso
This dip is versatile enough to shine on its own or alongside other dishes. Here are some ideas:
- Serve with tortilla chips or pita chips for dipping.
- Drizzle over nachos and top with avocado, sour cream, and jalapeños.
- Spoon onto baked potatoes for a Tex-Mex twist.
- Use it as a topping for burgers, hot dogs, or even BBQ sandwiches.
- Pair it with smoked wings or ribs for the ultimate game day spread.
- Storing Leftovers
If you’re lucky enough to have leftovers, store them in an airtight container in the fridge for up to 3 days. To reheat, warm slowly on the stovetop or in the microwave, adding a splash of milk if it’s too thick.
This queso also freezes well. Let it cool completely, portion into freezer bags, and thaw overnight in the fridge before reheating.
Final Thoughts
This Smoked Nashville Hot Sausage Queso is cheesy, smoky, and just spicy enough to keep things interesting. The combination of Velveeta, Monterey Jack, and cream cheese ensures a perfectly gooey dip, while the Nashville Hot sausage sets it apart from traditional queso recipes.
It’s a guaranteed hit at parties, tailgates, or family gatherings—and once you make it, it’ll quickly become part of your regular rotation. Bold, smoky, and unforgettable, this queso is everything you want in a dip.
Equipment and Tools
Weber Searwood Grill, Yeti Cast Iron Skillet, Disposable Aluminum Pan, Sharp Knife, Cutting Board, High-Temp Spatula, Yeti Rambler Bowl
