- Charcoal Starter
- Hickory Wood Chips
- 9×13 Aluminum Pan
- 2 lb Velveeta cheese, cubed
- 2 lb breakfast sausage, cooked and crumbled
- 1 (8-oz) bag shredded Mexican cheese blend
- 2 (10-oz) cans diced tomatoes and green chiles, undrained
- 1 cup pickled jalapeño slices
- 2 Tbsp minced garlic
- 2 Tbsp minced onion flakes
- ½ cup milk or beer
- 3 cups hickory wood chips, soaked for 30 minutes
- Place all ingredients except wood chips in a 9×13-inch disposable aluminum pan.
- Prepare grill. Place charcoal in a charcoal starter and light. When the coals start to turn gray, dump into the grill, placing all the coals to one side. Top the hot coals with some of the wood chips. Place the pan with the dip on the side of the grill without coals. Close grill.
- Cook the queso for 30 to 45 minutes, up to several hours, stirring periodically and adding wood chips to the top of the coals every 20 minutes. Add milk or beer to queso as it cooks to reach the desired consistency.
- Serve the dip with chips and veggie slices.
Can use a Big Green Egg or Traeger grill instead of a charcoal grill.I used Jimmy Dean sausage.Can substitute ground beef, ground turkey, or chorizo for sausage.If you are sensitive to heat, use MILD Rotel diced tomatoes and green chiles.Can use fresh onion instead of dried minced onion.If the dip is too thick, you can add some more milk or beer to thin it out.I garnished the cooked dip with extra tomatoes, jalapenos, and cilantro.Can make the dip in the slow cooker, in the microwave or the stovetop. Add some liquid smoke to the mixture to get that smoky flavor.