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Smoked Texas Queso
Przystawka

Smoked Texas Queso

1 godz. 45 minPorcje: 12Nutri-Score D€€
od @marriedtobbq15 importówugotowano 0 razy
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Składniki

12 osób
  • hot breakfast sausage (browned and crumbled)Mięso454 g
  • pepper Jack cheese (cut into 1-inch cubes)Nabiał454 g
  • Velveeta (cut into 1-inch cubes)Nabiał907 g
  • cream cheese (block)Nabiał226 g
  • Hatch Rotel diced tomatoes with green chiles (with juice)Spiżarnia2 kawałki
  • cilantro (chopped)Warzywa i owoce15 g
  • taco seasoningPrzyprawy10 g
  • beer (about half a can)Napoje180 ml
  • tortilla chips (for serving)Spiżarnia200 g

na porcję

Wartości odżywcze

393kcal

Węglowodany
8 g
Białko
16 g
Tłuszcz
33 g
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Przybory

  • Patelnia
  • Naczynie żaroodporne
  • Grill

krok po kroku

Przygotowanie

  1. Brown the sausage

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

  2. Cube the cheeses

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

  4. Finish and season

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

  6. Mix and smoke again

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

  7. Serve

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