Description
This rich, cheesy queso is loaded with sausage, peppers, and just the right amount of spice. Cooked in a cast iron skillet on the grill, it’s perfect for serving straight from the pan with chips or bread.
Serves
6–8
Prep Time
10 minutes
Cook Time
30–45 minutes
Ingredients
- 1 lb breakfast sausage or chorizo
- 1 (32 oz) block Velveeta, cubed
- 1 (10 oz) can diced tomatoes with green chiles (undrained)
- 1 cup shredded pepper jack cheese
- ½ cup diced onion
- ½ cup diced bell pepper (red or green)
- 1 small jalapeño, finely diced (optional)
- ½ tsp garlic powder
- ½ tsp cumin
- Milk or beer (optional, to thin)
For Serving
- Tortilla chips
- Grilled bread or soft pretzels
Instructions
1.
Preheat your Traeger grill to 350°F.
2.
In a cast iron skillet, cook the sausage or chorizo until fully browned. Drain excess grease.
3.
Add the cubed Velveeta, diced tomatoes with green chiles, pepper jack cheese, onion, bell pepper, jalapeño, garlic powder, and cumin to the skillet with the sausage. Stir to combine.
4.
Place the skillet directly on the grill. Cook for 30–45 minutes, stirring every 10–15 minutes, until the cheese is fully melted and the mixture is smooth and bubbling.
5.
Spin dry in a salad spinner, then pat dry with a clean kitchen towel.
6.
If the queso becomes too thick, stir in a small splash of milk or beer until the desired consistency is reached.
7.
Top with additional tomatoes and cilantro, if desired.
8.
Serve hot with tortilla chips, grilled bread, or soft pretzels.
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