1 lb ground sausage , spicy, browned and strained of grease
1 jalapeno, seeded and diced, optional
½ white onion, large, diced
32 oz velveeta cheese, (1 block), cubed
2 tomatoes with green chilies, diced and drained
1 tbsp garlic, minced
Add all of the ingredients to a 9x13-inch aluminum pan.
Smoke at 250 degrees F for 2 hours. Stir the queso ½ way through cooking.
Use pot holders to carefully remove the pan from the smoker.
Stir the dip a final time until everything’s smooth and evenly combined.
Serve immediately, with chips for dipping. Enjoy!
Sugar: 5g
:
Calcium: 352mg
Calories: 229kcal
Carbohydrates: 8g
Cholesterol: 47mg
Fat: 14g
Fiber: 1g
Iron: 1mg
Monounsaturated Fat: 4g
Polyunsaturated Fat: 1g
Potassium: 294mg
Protein: 17g
Saturated Fat: 7g
Sodium: 1152mg
Trans Fat: 1g
Vitamin A: 627IU
Vitamin C: 2mg
