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smoked chili con queso on a chip
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5 from 1 vote

Smoked Chili Con Queso Dip

Smoky, Spicy, Cheese and Everything that remains RIGHT with the world is contained right in this simple aluminum pan! Smoked Chili Con Queso is easy to pull off right on your grill and will please a crowd (or just you wearing your jammy pants and having a night in with yourself!).
Prep Time10 minutes
Cook Time45 minutes
Total Time55 minutes
Course: Appetizer
Cuisine: American
Keyword: smoked chili con queso
Servings: 16 servings
Calories: 333kcal
Author: Wendi Spraker
Cost: $15

Equipment

  • Smoker or Grill or Smoking Tube
  • Aluminum 9x13 pan
  • Knife cutting board
  • Frying Pan
  • potato masher
  • spatula
  • Stove
  • measuring cups and spoons

Ingredients

  • 2 lb Velveeta cheese 1 “ cubes
  • 2 lb breakfast sausage browned and crumbled
  • 2 10-oz cans diced tomatoes and green chiles, undrained
  • ¼ cup pickled jalapeño slices
  • 3 tbs minced garlic
  • 1 tablespoon onion powder
  • 1 teaspoon liquid smoke
  • ½ Cup beer or chicken stock
  • 1 Cup shredded Pepper Jack Cheese

Instructions

  • Brown the breakfast sausage in a skillet over medium heat on the stove top. Drain well when done.
  • Pour the cooked sausage and all of the other ingredients except the chicken stock and pepper jack cheese into a 9x13 aluminum pan.
  • On a standard propane grill, light one side of the grill and place the pan on the OTHER side of the grill. Fill the smoking tube with soaked hickory or applewood chips and light it OR use the standard directions for your smoker.
  • Smoke until the velveeta cheese is all melted. Mix well. Add chicken stock to thin the dip as far as you prefer.
  • Top with the shredded pepper jack cheese.

Video

Notes

  • Make this your own by substituting taco meat, ground chicken/turkey/beef or even leaving those out for a vegetarian feast!
  • Use any grill you have or make in the oven, stovetop or crockpot
  • It’s fine to use fresh onion instead of onion powder - use a whole onion and cook it with your meat.
  • Garnish with tomatoes, cilantro, extra meat and green onions.
    It’s fine to use a 9x9 or similar sized pan, it just might take a little longer to melt.
PRO TIP: Use a little of the chicken stock to deglaze your frying pan after cooking the sausage, this will add a ton of flavor to your finished dish!

Nutrition

Calories: 333kcal | Carbohydrates: 8g | Protein: 22g | Fat: 23g | Saturated Fat: 10g | Cholesterol: 71mg | Sodium: 1299mg | Potassium: 362mg | Fiber: 1g | Sugar: 5g | Vitamin A: 684IU | Vitamin C: 5mg | Calcium: 389mg | Iron: 1mg