Smoked Queso

Hey there!!! In today’s feature we’ll discuss Smoked Queso.

-Get smoker cranked up to 250 degrees.

-Heat the olive oil in a large, nonstick skillet over medium high heat. Add ground beef, garlic powder, onion powder, smoked paprika, salt, black pepper, chili powder, & cayenne. Cook ground beef, breaking apart until it’s browned and cooked through. Drain off any excess liquid and set cooked ground beef to the side.

-In a disposable 9”x13” aluminum pan add diced onions, diced jalapeño, cubed velveeta cheese, can of diced tomatoes drained, minced garlic, & cooked ground beef.

-Place aluminum pan on smoker and smoke for a total of 2 hrs. Let it smoke for 1hr 45 mins, stirring the queso 1/2 way through cooking. During the last 15 mins add sour cream.

-Use pot holders to carefully remove the pan from the smoker. Stir the dip a final time until everything’s smooth and evenly combined. Grab you a bag of tortilla chips and guess what, it’s eaten time!

I’m Belton Johnson, join me Friday morning at 11:00am with Gormley for more tips from the Saskatchewan Cattleman’s Association.

INGREDIENTS FOR SMOKED QUESO:

*   1 tsp garlic powder
*   1 tsp onion powder
*   1 tsp smoked paprika
*   1 tsp salt
*   1 tsp cracked black pepper
*   1 tsp chili powder
*   1 tsp ground cayenne
*   1lb of lean ground beef
*   Tbsp of olive oil
*   1 jalapeno seeded & diced, optional
*   1/2 large white onion diced
*   32 oz block Velveeta cheese cubed
*   2 10oz cans RoTel (diced tomatoes, drained)
*   1 tbsp minced garlic
*   2/3 cup of sour cream