Smoked Chili Cheese Queso | Pellet Grill

October 6, 2020
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Smoked Chili Cheese Queso | Pellet Grill

Course Appetizer


  • 1 cup finely chopped onion
  • 1/3 cup chopped fresh cilantro
  • 1 poblano pepper chopped
  • 2 lb Velveeta Cheese 1 large block
  • 1 8 oz bag Tillamook Mexican Blend Shredded Cheese
  • 1 lb sausage cooked and drained (we used mild)
  • 2 cans Original Rotel
  • 1 can Chili with no beans we used Hormel
  • 1 8 oz block of cream cheese
  • 2 tbsp Heath Riles BBQ Beef Rub
  • 2 tbsp Heath Riles BBQ Garlic Jalapeño Rub


  • Get pellet grill up to 300º. We used the Traeger Timberline 1300 with Hickory Pellets.
  • Mix all ingredients in a large pan.
  • 3 .Place on grill for 45 minutes. Stir ingredients together.
  • Cook for another 30 minutes, stir again.
  • Cook for another 30 minutes until all ingredients are melted and combined well. This is a total cook time of 1 hour and 45 minutes.
  • *NOTE: if you want your dip to be thinner, you can add a little milk to achieve the consistency of your choice.



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