Ingredients:

  • 1 lb processed melting cheese, cubed
  • 8 oz sharp cheddar cheese, shredded
  • 4 oz cream cheese, softened and cubed
  • 8 oz beef sausage, casings removed
  • 1 can (14½ oz) diced tomatoes and green chilies, drained
  • 2 tbsp pickled jalapeños, finely diced
  • 1 tsp smoked paprika
  • 1/2 tsp garlic powder

Instructions:

  1. Brown 8 oz beef sausage in a skillet over medium-high heat until deep brown and it reaches a safe internal temperature of 160°F (71°C).
  2. Drain the excess grease from the beef sausage and keep the meat hot.
  3. In a 9x5 inch disposable aluminum foil pan, combine 1 lb cubed processed melting cheese, 8 oz shredded sharp cheddar cheese, and 4 oz cubed cream cheese.
  4. Fold in the browned beef sausage, 1 can (14½ oz) drained diced tomatoes and green chilies, 2 tbsp diced pickled jalapeños, 1 tsp smoked paprika, and 1/2 tsp garlic powder; stir until ingredients are evenly distributed.
  5. Preheat the smoker to 225°F (107°C).
  6. Place the foil pan directly on the grill grates and smoke for 90 minutes.
  7. Every 30 minutes, use a spatula to gently stir the mixture, pushing the edges toward the center to ensure a consistent melt.
  8. Remove the pan from the smoker once the cheese is fully liquefied and has a smooth, glossy appearance, then give it one final vigorous stir.