Smoked Queso
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INGREDIENTS
1.5 lbs ground pork sausage
32 oz Mexican Velveeta Cheese
12 oz pepper jack cheese
1 10.5 oz can Cream of Mushroom with Roasted Garlic Soup
2 10 oz cans of Rotel
1 4oz can Hatch green chiles
½ bunch chopped cilantro
corn tortillas
smoked salt
DIRECTIONS
brown 1.5 lbs or ground pork sausage and season with Meat Church Holy Cow and drain the grease
cube up the Mexican Velveeta and Pepper Jack cheese into 1 inch cubes
combine cheese, ground sausage, cream of mushroom soup, rotel, hatch green chiles, cilantro and 3 tbsp Meat Church Holy Cow seasoning in a disposable tin pan.
smoke the queso at 300° and stir every 20 minutes until the queso comes together. Should take around 60-90 minutes.
cut up some corn tortillas into chips and fry at 375° for 1 or 2 minutes until they become golden brown and hit them with some smoked salt immediately after removed from the grease.
after queso is done, top with some pico de gallo and enjoy
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