Smoked queso recipe meat church

Here’s a smoked queso recipe inspired by Meat Church:

Ingredients for Smoked queso recipe meat church:

• 1 pound block of Velveeta cheese, cubed
• 1 cup shredded sharp cheddar cheese
• 1 cup shredded Monterey Jack cheese
• 1 cup diced tomatoes with green chilies (such as Rotel)
• 1/2 cup diced onion
• 1/4 cup diced jalapeños (adjust according to your spice preference)
• 1/2 cup cooked and crumbled breakfast sausage or chorizo (optional)
• 1/2 cup cooked and crumbled bacon (optional)
• 1 teaspoon Meat Church Holy Gospel BBQ Rub (or your favorite BBQ rub)
• Tortilla chips, for serving

Instructions:

1. Preheat your smoker to 250°F (120°C). If you don’t have a smoker, you can use a grill or oven with indirect heat.
2. In a large cast-iron skillet or aluminum foil pan, combine the cubed Velveeta cheese, shredded sharp cheddar cheese, shredded Monterey Jack cheese, diced tomatoes with green chilies, diced onion, diced jalapeños, cooked and crumbled breakfast sausage or chorizo (if using), cooked and crumbled bacon (if using), and Meat Church Holy Gospel BBQ Rub. Mix everything together evenly.
3. Place the skillet or pan on the smoker grate and close the lid. Let it smoke for about 30-45 minutes, or until the cheese is fully melted and bubbly, stirring occasionally to ensure even melting.
4. Once the queso is hot and bubbly, remove it from the smoker and give it a final stir. Taste and adjust seasoning if needed.
5. Serve the smoked queso immediately with tortilla chips for dipping.

Enjoy your delicious smoked queso with friends and family!