And just like that, summer is already slipping away. That’s right, folks, we’re officially on the clock, watching the days get shorter by, well… the day. Soak it in! Because even though it feels like it was New Year’s Eve last week, we’re now in the meaty part of the summer bell curve. Still plenty of time to spend outside, lackadaisical and worry-free — but not forever!
Let’s make the most of it while it lasts!
I had a potluck at the office the other day. As I was wracking my brain for “easy” things I could make over the weekend prior and then bring in to reheat and serve, I was reminded of a recipe I saw online for Traeger Smoked Queso. Apparently this was all the rage among smoker-aficionados a few years ago. Not sure if what I found is the authentic recipe, but after it was finished, Mrs. CWD told me that I couldn’t bring any to the office and she was keeping it all for herself1. I didn’t quite do that, but I can tell you it was a hit at the ol’ salt mine as well!
This recipe, like many we make here, is endlessly adaptable based on what you have on hand, and is tremendously easy. Very high output to effort ratio here. This recipe, as written, is certainly not vegetarian or kosher2 — but you can very easily make it so! Just omit the meat.
Anyway, next stop — the cheesy express!
If you’re making a meaty version, start off by browning your meat3 in a cast iron pan. Once it’s cooked through, turn off the heat and turn on your smoker4 and set it to around 200(F). Dice up an onion, a bell pepper5, and either fresh or canned tomatoes. Add these to the pan6.
Top the meat and veggies with a boatload7 of shredded cheese. Then, because this is America, top that with several slices of Velveeta or Yellow American single-serve cheeses.
Toss this whole mess in your smoker for about an hour. Once everything’s starting to get super melty, go ahead and stir in a decent amount of sour cream. Give it a thorough mixing, and let it sit for another 20 minutes or so, until it’s kinda bubbly and combined. You can serve this immediately, or, if you have infinite self-restraint, let it meld in the fridge until you’re ready to reheat and chow down. I’d recommend with tortilla chips, on a quesadilla, or straight with a spoon.
And there we go. Easy, peasy — and, dare I say it? — cheesy!
I’ve got very little else for you all, so go ahead and duck out early today to enjoy the weekend. Next weekend is Fourth of July weekend, so heaven knows you won’t get any relaxation done… darn fireworks!!
Slight exaggeration, but not too far off!
Hi Aunt Robin and Ariel!
I used chorizo, ground beef or chicken would work equally well.
Or, as we’ve discussed, grill, or even oven would work fine here.
Could be jalapeno for some heat.
Arranged artfully, if you so choose.
I used a full bag of Whole Foods Mexican Blend.
Thanks for the shout-out Lou! Looks delicious and I am definitely going to give it a try!
Lou, you are awesome!