Skillet Queso

Just in case you thought you were all set for your game day queso with Velveeta and Rotel, we've got some advice for you... head right back to that grocery store before it's too late! Don't settle for mediocre queso. You deserve better and @barkerbbq can help make that happen. His recipe calls for the addition of spicy sausage, cream cheese, cheddar cheese and - get this - it's topped with bacon and crushed chicharrones. BOOM - dynamite queso right here!

Follow @barkerbbq and @stargazercastiron on Instagram and check the recipes on stargazercastiron.com for more great cast iron skillet recipes.

The Ingredients

• 2 lbs Velvetta
• 8 oz cream cheese
• 1 lb spicy sausage
• 1 can Rotel
• 1 can mild Rotel
• 2 cups shredded cheddar
• 1 bunch cilantro
• 1/2 lb  bacon
• 1 handful spicy chicharrones

The Steps

Oven method

1. Brown the sausage and remove as much fat as possible. Do the same with the bacon. Set both aside in separate containers.
2. Combine the Velvetta, cream cheese, cheddar, cooked sausage, and both cans of Rotel in your 12-inch Stargazer Cast Iron skillet. 
3. Cook at 375 degrees for 30 minutes, stirring every 5-10 minutes.
4. Cook until all ingredients have melted together, and the dip is bubbling evenly.
5. Remove from oven and top with bacon, cilantro and crushed chicharrones. Serve immediately.

Smoker method

1. Brown the sausage and remove as much fat as possible. Do the same with the bacon. Set both aside in separate containers.
2. Combine the Velvetta, cream cheese, cheddar, cooked sausage, and both cans of Rotel in your 12-inch Stargazer Cast Iron skillet. 
3. Place your Stargazer directly on your smoker and smoke at 250 degrees for 30 minutes. Stir halfway through.
4. After 30 minutes increase smoker temperature to 350 degrees until all ingredients are 100% combined and bubbling.
5. Remove from smoker and top with bacon, cilantro and crushed chicharrones. Serve immediately.

 

Prep Time: 15 min

Cook Time: 30 min

Serves: 4-6