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Smoked Texas Queso
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Smoked Texas Queso

1 Std. 45 Min.Für 12Nutri-Score D€€
von @marriedtobbq15 Importe0 Mal gekocht
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was Sie brauchen

Zutaten

12 Personen
  • hot breakfast sausage (browned and crumbled)Fleisch454 g
  • pepper Jack cheese (cut into 1-inch cubes)Milchprodukte454 g
  • Velveeta (cut into 1-inch cubes)Milchprodukte907 g
  • cream cheese (block)Milchprodukte226 g
  • Hatch Rotel diced tomatoes with green chiles (with juice)Vorräte2 Stücke
  • cilantro (chopped)Obst & Gemüse15 g
  • taco seasoningGewürze10 g
  • beer (about half a can)Getränke180 ml
  • tortilla chips (for serving)Vorräte200 g

pro Portion

Nährwerte

393kcal

Kohlenhydrate
8 g
Eiweiß
16 g
Fett
33 g
Utensilien anpassen

was Sie verwenden

Utensilien

  • Bratpfanne
  • Auflaufform
  • Grill

Schritt für Schritt

Zubereitung

  1. Brown the sausage

    • Brown the hot breakfast sausage in a pan, breaking it up.
    • Set the browned sausage aside.
    Schritt 1

  2. Cube the cheeses

    • Cut the pepper Jack and the Velveeta into cubes about an inch wide.
    Schritt 2

  3. Layer the pan

    • Toss the cheese cubes into the bottom of a pan.
    • Add the block of cream cheese.
    • Pour the cans of Hatch Rotel over the top, juice included.
    • Spread the browned sausage on top.
    Schritt 3

  4. Finish and season

    • Scatter the chopped cilantro over the top.
    • Sprinkle on the taco seasoning.
    • Pour in the beer.
    Schritt 4

  5. Smoke the queso

    • Fire up the smoker to 300 °C.
    • Place the pan on the grates and smoke until the cream cheese is fully melted.
    Schritt 5

  6. Mix and smoke again

    • Give everything a good stir until well combined.
    • Return the pan to the smoker.
    Schritt 6

  7. Serve

    • Pull the queso off the smoker.
    • Serve alongside tortilla chips.
    Schritt 7
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