SMOKED CHILI CON QUESO

Heat a medium cast iron skillet over medium heat. Add the pork sausage and cook, breaking into small chunks, until no longer pink. Remove the sausage from the pan.

INGREDIENTS

When ready to cook, set the Traeger temperature to 350°F and preheat with the lid closed for 15 minutes.

• In a 4-5-quart cast iron Dutch oven or another oven-safe dish, combine the Velveeta and smoked Gouda. Add the the RO*TEL original and fire-roasted tomatoes, the cream of mushroom soup, cooked sausage, and Traeger Coffee Rub.

  INGREDIENTS

  • 1 block of Velveeta cheese, cut into 5-6 large pieces

  • 1 Pound smoked Gouda cheese, cut into 1-inch cubes

  • 1 Can (10 oz) RO*TEL Original Diced Tomatoes and Green Chilies

  • 1 Can (10 oz) RO*TEL Fire Roasted Diced Tomatoes and Green Chilies

  • 1 Can (10.5 oz) cream of mushroom soup

  • 4 Tablespoon Traeger Coffee Rub

Set the Dutch oven on the grill grates. Close the lid and smoke the queso, stirring 3-4 times, until the cheese is melted and everything is well combined, about 45 minutes. Add most of the cilantro during the last 5 minutes of smoking.

Sprinkle the remaining cilantro on the top of the queso, then serve with tortilla chips for dipping. Enjoy!