Award-Winning Smoked Sausage Queso
This queso didn't just show up, it cleaned up! At the 5th Annual Eureka Heights Queso Bowl, this recipe took home first place for both People’s Choice and Judges’ Pick, and for good reason. Smokey pan sausage cooked on the Old Smokey lays the foundation, while a blend of Velveeta and smoked gouda brings the melt, the richness, and the crowd-pleasing finish. Fired up the Old Smokey way and tested in true competition, this is a queso recipe that’s already proven it can hang with the best.
- Prep Time: 20 Minutes
- Cook Time: 30 Minutes
- Servings: 8-10 People
Ingredients:
- 16 oz Velveeta, cubed
- 6 oz Smoked gouda, grated
- 6–8 oz Smoked pan sausage
- 2 Fresh jalapeños, chopped
- 1 Red onion, chopped
- 2 Roma tomatoes, chopped
- 1 tsp chicken bouillon
- Cayenne pepper, to taste
- Milk — 2 cups, plus extra for loosening
- Tortilla Chips
Equipment:
- Old Smokey Charcoal Grill
- Charcoal
- Mesquite Wood Chunks
- Cast iron skillet
-
Crockpot
Instructions:
- Fire up your Old Smokey with charcoal and plenty of mesquite chunks.
- Place cast iron pan directly on the grill. Add meat to cast iron.
- Season the pan sausage generously with cayenne pepper — don’t be shy; the cheese will mellow the heat.
- Cook with the Old Smokey lid on to lock in the smoke. Brown fully, remove from the heat, and chop or crumble.
- Add your smoked sausage along with the remaining ingredients into your slow cooker set to medium
- Stir occasionally as everything melts together.
- If the queso gets too thick, add splash‑by‑splash milk until it's silky and dippable.
- Serve with your favorite tortilla chips
- Enjoy!
Pro-Tip: The smoke level from the Old Smokey is a big flavor driver here, so don't skip it. Mesquite gives a bold hit, which is perfect for queso.