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Smoked Texas Queso
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Smoked Texas Queso

1 h 45 minPara 12Nutri-Score D€€
de @marriedtobbq15 importaciones0 veces cocinadas
Adaptar esta receta

lo que necesita

Ingredientes

12 personas
  • hot breakfast sausage (browned and crumbled)Carne454 g
  • pepper Jack cheese (cut into 1-inch cubes)Lácteos454 g
  • Velveeta (cut into 1-inch cubes)Lácteos907 g
  • cream cheese (block)Lácteos226 g
  • Hatch Rotel diced tomatoes with green chiles (with juice)Despensa2 piezas
  • cilantro (chopped)Frutas y verduras15 g
  • taco seasoningEspecias10 g
  • beer (about half a can)Bebidas180 ml
  • tortilla chips (for serving)Despensa200 g

por ración

Nutrición

393kcal

Carbohidratos
8 g
Proteínas
16 g
Grasas
33 g
Adaptar utensilios

lo que usará

Utensilios

  • Sartén
  • Fuente de horno
  • Parrilla

paso a paso

Preparación

  1. Brown the sausage

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

  2. Cube the cheeses

    • Cut the pepper Jack and the Velveeta into cubes about an inch wide.
    Paso 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.
    Paso 3

  4. Finish and season

    • Scatter the chopped cilantro over the top.
    • Sprinkle on the taco seasoning.
    • Pour in the beer.
    Paso 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.
    Paso 5

  6. Mix and smoke again

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

  7. Serve

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