Barbecue Queso dip with tortilla chips makes a great snack. Whether it is game day or movie night, chips and cheese dip are a perfect pair.
This Queso Dip is made from Velveeta cheese, Monterey Jack and ground sausage meat. But unlike other queso dips, this one uses fresh tomatoes and peppers. The addition of tomatoes and jalapenos give this dip a fresh taste, especially in the summer when we pick the vegetables fresh off the vines in our garden.
Unlike traditional queso that is made on a stove top or in a slow cooker, this recipe is made on the barbecue. It can also be made on the smoker. Adding smoke adds more flavor. Hickory and Apple wood smoke works really well.
We make a large batch and it doesn’t last long, because it is full of flavor and the kids love it. And it is easy to make so we don’t mind making it when the kids ask for it.
This makes a great snack for camping as well. Pre-cutting the cheese and storing it in an aluminum pan, makes it easy to make on an open fire. Just cook the meat and add it to the cheese over the open fire and you have a great afternoon or evening snack. We enjoy this dip in the evening when camping, while playing crib or Skip-Bo.
What to do with leftover Barbecue Queso Dip
Leftover queso should be stored in the fridge, covered. Only reheat it once though. The more it is reheated, the more flavor is lost and the texture becomes dry.
It can be used to top nachos or baked potatoes as well.
It also makes a great sauce for mac and cheese. Add a couple of tablespoons of milk to thin the dip and heat the sauce. Stir the heated sauce into cooked macaroni and serve.
BBQ Queso Dip
- 450 g Velveeta Cheese Block, cut in cubes
- 400 g Monterey Jack Cheese, cubed
- 400 g medium cheddar, cubed
- 1 pound ground sausage meat
- 2 jalapenos, seeded and diced
- 2 yellow peppers, diced
- 3 cloves garlic, minced
- 1 small white onion, diced
- 2 tomatoes, diced
- ⅓ cup salsa
- salt and pepper
- Add cheese to a large aluminum pan or baking pan, 13"X9", set aside
- Cook sausage in cast iron pan over medium heat, seasoning with salt and pepper
- When meat is almost cooked through, add jalapenos, yellow peppers, garlic and onion, and continue to cook until meat is done
- Drain fat from meat mixture and add meat to the cheese cubes and cover with aluminum foil
- Heat grill to 300°F and place pan of meat and cheese on the indirect heat.
- Let cook for one hour, stirring occasionally, to avoid burning to bottom.
- After one hour, add tomatoes and salsa, stir to combine
- Cook additional 30 minutes, uncovered, or until the top starts to bubble and all cheese is thoroughly melted and blended
- Serve hot with tortilla chips