Smoked Chili Con Queso Smothered Hotdogs!

cheddar cheese

🥗Healthier: reduced-fat cheese

💰Cheaper: processed cheese

Reduced-fat cheese lowers calories while still melting well.

monterey jack cheese

🥗Healthier: part-skim mozzarella

💰Cheaper: colby cheese

Colby cheese is often less expensive and has a similar texture.

cream cheese

🥗Healthier: Greek yogurt

💰Cheaper: sour cream

Greek yogurt adds creaminess with fewer calories.

jalapeños

🥗Healthier: banana peppers

💰Cheaper: green bell peppers

Green bell peppers provide crunch without the heat.

Start by cubing 32 ounces of Velveeta cheese.

Add 8 ounces of cream cheese to the bowl.

Include 10 ounces of Oaxaca cheese.

Add 8 ounces of cubed cheddar cheese.

Open and add 1 can of HEB chili with no beans.

Add 2 cans of HEB Rotel, keeping the juice for consistency.

Add 1 can of cream of jalapeno.

Combine all ingredients in a bowl.

Head outside to the Weber kettle for smoking.

Set up a two-zone fire with about 75% lit charcoal and mesquite chunks for smoke flavor.

Place the mixture on the grill and maintain a temperature between 275°F to 325°F.

Rotate the mixture every 10 minutes while it cooks.

After about 25 minutes, check the mixture and stir to incorporate flavors.

Continue cooking for another 20-25 minutes until the cheese is melted and the consistency is right.

Remove the mixture from the grill once it looks ready and has a good consistency.

Cook Nathan's hot dogs on the grill, using indirect heat until they plump up.

Serve the hot dogs on brioche buns with the chili con queso on top.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens