In a skillet cook the sausage until browned and set aside.
1 Lb Sausage
Prep the herbs, dice the Velveeta and cream cheese and shred the cheeses.
20 oz Velveeta cheese, 8 oz Sharp cheddar, 8 oz Pepper jack, 8 oz Cream cheese, 10 oz Rotel diced tomatoes, ½ Yellow onion, 3 Green onions, 1 Jalapeno, ½ bunch Cilantro
Heat the smoker to 225 using your favorite wood pallets. We used cherry smoke.
Add the ingredients to an aluminum pan and set on the smoker.
Smoke for about 2 hours until the cheeses are fully melted.
After 2 hours, stir well and add milk as needed to thin it out to your desired consistency.
1 cup Milk
Serve warm with tortilla chips.
Tortilla chips for serving
Video
Notes
Keep the dip warm or else it will harden and be difficult to scoop out. A slow cooker would be perfect to keep it warm.If you dislike cilantro, you can leave it out.I used hot sausage but use your favorite kind. We like our queso spicy.We used 1 jalapeño with seeds. If you prefer a milder taste, leave out the seeds and use less jalapeño.