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Smoked Over The Top Queso Con Carne

This cheesy, meaty, smokey dip takes the over the top craze and applies it to your favorite dip for chips - queso!
Course Traeger Recipes
Cuisine American
Prep Time 15 minutes
Cook Time 2 hours
Total Time 2 hours 15 minutes
Servings 12 servings
Calories 591kcal
Author Or Whatever You Do

Equipment

Ingredients

Meatball

  • 2 pounds coarse ground beef
  • 3 tablespoons chili powder
  • 1 teaspoon cumin
  • 1 teaspoon onion powder
  • ½ teaspoon granulated garlic
  • 1 teaspoon salt
  • ½ teaspoon cayenne pepper powder
  • 1 red jalapeño pepper diced with seeds and membrane removed
  • ¼ cup chopped onion
  • ¼ cup chopped red bell pepper

Dip

  • 32 ounces Velveeta cheese
  • 8 ounces smoked gouda cheese
  • 1 10- ounce can Rotel your favorite flavor
  • 4- ounce can green chiles
  • 8 ounces shredded sharp cheddar cheese
  • 1 red jalapeño diced
  • ½ cup chopped red bell pepper

Instructions

  • Preheat your smoker to 225°F.
  • Mix all of the meatball ingredients until they are evenly incorporated.
  • Dice the Velveeta and gouda into cubes and place them into a Dutch oven with the Rotel, chiles, shredded cheddar, diced jalapeño, and red bell pepper.
  • Place a rack over the top of the pot and put the meatball on top.
  • Put the whole thing on the smoker and cook for about an hour.
  • Increase the heat to 325°F and cook until the internal temperature reaches 165°F.
  • Once the meatball is fully cooked, carefully slide it into the dip and use a meat masher to crumble the meat into the dip and mix the dip up.
  • Remove from the grill and serve hot with tortilla chips for dipping.

Nutrition

Serving: 1g | Calories: 591kcal | Carbohydrates: 11g | Protein: 42g | Fat: 42g | Saturated Fat: 23g | Polyunsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 167mg | Sodium: 1737mg | Fiber: 1g | Sugar: 7g