There are lots of occasions that call for appetizers. Tailgating, outdoor picnics, and friends and family potlucks are a few of the times when delicious finger foods are on the menu. If you want to wow everybody and have them licking the bowl, you’re going to want to make my Smoked Chili Cheese Recipe. It’s a simple take on a popular app, but the flavors will make it the best one your crowd’s ever tasted. Let’s get started!
Gooey, cheese, spicy goodness in every bite is what I think of when I hear “chili cheese queso”. The dish is hearty and flavorful, perfect for anything from game nights to book clubs.
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WHAT HEATH USED IN THIS VIDEO:
- Heath Riles BBQ Beef Rub bit.ly/37herYH
- Heath Riles BBQ Garlic Jalapeño Rub bit.ly/2yXvmD4
- Black Gloves amzn.to/3icmHNo
- Aluminum Pans amzn.to/2StjAX7
- Traeger Hickory Pellets amzn.to/2StzYa7
INGREDIENTS:
- 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 of Tillamook Mexican Blend Shredded Cheese
- 1 lb sausage, cooked and drained (we used mild)
- 2 cans of Original Rotel
- 1 can of 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
DIRECTIONS:
1. Get pellet grill up to 300º. We used the Traeger Timberline 1300 with Hickory Pellets.
2. Mix all ingredients in a large pan.
3 .Place on grill for 45 minutes. Stir ingredients together.
4. Cook for another 30 minutes, stir again.
5. 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.
6. ENJOY with chips of your choice.
*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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Heath Riles, pitmaster
• 75x BBQ Grand Champion,
• 2022 Memphis in May World Rib Champion
• Award-Winning Rubs, Sauces, Marinades, and Injections
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