Smoked Green Chile Queso
Ingredients:
1 tsp. canola oil
6 oz Italian sausage
10 oz Velveeta cheese slices
4 oz provolone cheese, cubed
8 oz cream cheese, room temperature
1 cup red bell pepper, diced
3 jalapeño peppers, diced
1 small onion, diced
1 can diced tomatoes
1/4 cup Hatch Chile Verde
1 garlic clove, minced
1 tsp. Los Chileros Chipotle Powder
1/2 tsp. cumin
fresh cracked pepper
Directions:
Heat the oil in a sauté pan or a cast iron skillet over medium heat.
Add sausage and break into small pieces with the back of a wooden spoon. Cook, stirring constantly until sausage starts to brown.
Add onions, peppers, and garlic.
Stir to combine and cook for about 5 minutes or until onions and peppers starts to soften.
Add tomatoes, cheeses and green chile. Sprinkle with cumin, fresh cracked pepper and chipotle powder.
Place the pan on your preheated smoker at 350°F (175°C) for about 30 minutes.
Stir the ingredients to combine and keep cooking for another 20-30 minutes stirring once or two more times in between.
The queso is ready when everything is combined and the queso is melted and bubbling on the edges of the pan.
Click here for Hatch Chile Verde
Click here for Los Chileros Chipotle Powder
1 tsp. canola oil
6 oz Italian sausage
10 oz Velveeta cheese slices
4 oz provolone cheese, cubed
8 oz cream cheese, room temperature
1 cup red bell pepper, diced
3 jalapeño peppers, diced
1 small onion, diced
1 can diced tomatoes
1/4 cup Hatch Chile Verde
1 garlic clove, minced
1 tsp. Los Chileros Chipotle Powder
1/2 tsp. cumin
fresh cracked pepper
Directions:
Heat the oil in a sauté pan or a cast iron skillet over medium heat.
Add sausage and break into small pieces with the back of a wooden spoon. Cook, stirring constantly until sausage starts to brown.
Add onions, peppers, and garlic.
Stir to combine and cook for about 5 minutes or until onions and peppers starts to soften.
Add tomatoes, cheeses and green chile. Sprinkle with cumin, fresh cracked pepper and chipotle powder.
Place the pan on your preheated smoker at 350°F (175°C) for about 30 minutes.
Stir the ingredients to combine and keep cooking for another 20-30 minutes stirring once or two more times in between.
The queso is ready when everything is combined and the queso is melted and bubbling on the edges of the pan.
Click here for Hatch Chile Verde
Click here for Los Chileros Chipotle Powder
