This idea was floating around Facebook this summer, and I was intrigued! Slow-cooked Velveeta cheese on the grill. It’s a combination of my love for queso, and my love for grilling so I was eager to try it. O-M-YUM! It was absolutely delicious. The wood chips added tons of smokey flavor to the dish. This was also a lot fun to make. This recipe is great for camping, tailgating, and cookouts. Start chillin’ and grilling with a few beers.
Yield: 12 people
Prep Time: 5 mins
Cook Time: 40 mins
Total Time: 45 mins
2 lb Velveeta cheese, cubed
2 lb breakfast sausage, cooked and crumbled
1 (8-oz) bag shredded Mexican cheese blend
2 (10-oz) cans diced tomatoes and green chiles, undrained
1 cup pickled jalapeño slices
2 Tbsp minced garlic
2 Tbsp minced onion flakes
½ cup milk or beer
3 cups hickory wood chips, soaked for 30 minutes
Place all ingredients except wood chips in a 9×13-inch disposable aluminum pan.
Prepare grill. Place charcoal in a charcoal starter and light. When the coals start to turn gray, dump into the grill, placing all the coals to one side. Top the hot coals with some of the wood chips. Place the pan with the dip on the side of the grill without coals. Close grill.
Cook the queso for 30 to 45 minutes, up to several hours, stirring periodically and adding wood chips to the top of the coals every 20 minutes. Add milk or beer to queso as it cooks to reach the desired consistency.
Serve the dip with chips and veggie slices.