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Smoked Queso

This Smoked Queso brings big flavor to game day. Melty, smoky, and perfect for dipping… fair warning, it won’t last long.
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Servings: 15 people
Ingredients Equipment Method

Ingredients
  

  • 1 lb. hamburger
  • 1 can Rotel
  • 1 lb. Ellsworth White EZ Melt Cheese
  • 7.5 oz Ellsworth Pepper Jack Cheese
  • 1 can cream of mushroom
  • 1 small onion diced
  • Sweet Heat Rub (or your favorite rub)
  • pepper
  • Lawry's (optional)

Equipment

  • Smoker

Method
 

  1. Brown the hamburger and drain off the excess grease. Season the meat with Lawry’s, pepper, and Sweet Heat (or your favorite rub). Transfer the seasoned hamburger to a disposable cake pan.
  2. Preheat the smoker to 275°F.
  3. In the same cake pan, stir in the cream of mushroom soup, Rotel, and onion until well combined. Cube the Pepper Jack and White EZ Melt cheeses, then spread them evenly throughout the pan.
  4. Once the smoker reaches 275°F, place the pan inside and smoke for 45 minutes. Remove and stir to help the cheese melt evenly, then cover and return the pan to the smoker for another 45 minutes, stirring once more if needed.
  5. When the cheese is fully melted and evenly combined, remove the pan from the smoker and serve warm.

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