Ingredients

2 pounds breakfast sausage, cooked and crumbled

2 pounds Velveeta cheese, cubed

1 (8-ounce) bag shredded Mexican cheese blend

1 cup pickled jalapeño slices

2 tablespoons minced garlic

½ cup milk or beer

2 (10-ounce) cans diced tomatoes and green chiles, undrained

3 cups hickory wood chips, soaked for 30 minutes

2 tablespoons minced onion flakes

Instructions

Step 1: Combine Ingredients

In a large disposable aluminum pan, mix all ingredients together except for the wood chips.

Step 2: Prepare the Grill

Ignite a charcoal fire using a charcoal starter.

Once the coals are mostly gray, transfer them to one side of the grill.

Add a portion of the soaked wood chips to the hot coals.

Place the pan with the queso mixture on the side of the grill without coals, then close the grill lid.

Step 3: Cook the Queso

Allow the queso to cook for about 30 to 45 minutes, stirring frequently.

You can keep it on the grill for several hours if desired.

Add more wood chips to the coals every 20 minutes to maintain the smoky flavor.

Step 4: Adjust Consistency

As the queso cooks, gradually mix in the milk or beer to achieve your desired creaminess.

Step 5: Serve

Serve the warm smoked queso dip with an assortment of vegetable slices and chips.

Enjoy!