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Toby's Smoked Chile Con Queso

Toby’s Smoked Chile Con Queso Equipment: One Kamado Style BBQ Grill (Preferably Kamado Joe®) If you don’t have a Kamado grill then you can use a Gas Grill (Preferably Swiss Grill®.) If Charcoal use LUMP style charcoal or Wood Chips or Chunks for the smokey flavor. If Gas Grill use one of the Stainless Steel Smoker Boxes available at Eastgate Pools & Spas.  Of course you can also cook the Con Queso in an oven.  Just DON’T prepare in a Micro Wave.   Ingredients: One Block of White Velveeta® (Queso Blanco) One Can of Rotel® tomatoes (hot) One Can of Rotel® tomatoes (medium) One bag of shredded or grated Sharp Cheddar Cheese Smoked Paprika   Directions: Start your charcoal fire – do not use lighter fluid!! Cube the Velveeta® and place in a ceramic style casserole baking dish Pour the two cans of Rotel® on top and mix around a little bit. No need to get carried away with mixing it up.  Once your coals are lit place the dish in to the grill, The coals do not need to be fully lit.  After the mixture begins to get heated up a little then spread the cheddar cheese over the top of the dish and sprinkle the Smoked Paprika over the top.  Cook long enough for the cheddar to bubble up and brown a little bit.  You can re-heat the dip up periodically or place over a chafing dish to keep warm.  Great to use Day Two on Scrambled Eggs !! Enjoy!]]>

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Written by Max