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Smoked Texas Queso
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Smoked Texas Queso

1 h 45Pour 12Nutri-Score D€€
par @marriedtobbq15 imports0 fois cuisinée
Adapter cette recette

ce qu’il vous faut

Ingrédients

12 personnes
  • hot breakfast sausage (browned and crumbled)Viandes454 g
  • pepper Jack cheese (cut into 1-inch cubes)Produits laitiers454 g
  • Velveeta (cut into 1-inch cubes)Produits laitiers907 g
  • cream cheese (block)Produits laitiers226 g
  • Hatch Rotel diced tomatoes with green chiles (with juice)Épicerie2 morceaux
  • cilantro (chopped)Fruits et légumes15 g
  • taco seasoningÉpices10 g
  • beer (about half a can)Boissons180 ml
  • tortilla chips (for serving)Épicerie200 g

par portion

Nutrition

393kcal

Glucides
8 g
Protéines
16 g
Lipides
33 g
Adapter les ustensiles

ce que vous utiliserez

Ustensiles

  • Poêle
  • Plat allant au four
  • Gril

pas à pas

Préparation

  1. Brown the sausage

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

  2. Cube the cheeses

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

  4. Finish and season

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

  6. Mix and smoke again

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

  7. Serve

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