Step 1

Heat a medium cast iron skillet over medium heat and fully cook pork sausage, breaking into small chunks as you go. Remove the sausage and drain and discard the fat.Add A NoteIngredients1 1/2 Pound hot pork sausage

Step 2

When ready to cook, set Traeger temperature to 350°F and preheat, lid closed for 15 minutes.Grill: 350 ˚FAdd A Note

Step 3

Use a 4 to 5 quart cast iron Dutch oven or other oven safe dish. Divide the block of Velveeta into 5 to 6 large pieces and cut the smoked Gouda into small 1 inch cubes. Add the canned ingredients including the liquid. Add the sausage and Traeger Coffee Rub last.Grill: 350 ˚FAdd A NoteIngredients1 1/2 (2 lb) block Velveeta cheese1 1/2 Pound smoked Gouda cheese1 1/2 (10 oz) can RO*TEL Original Diced Tomatoes and Green Chilies1 1/2 (10 oz) can RO*TEL Fire Roasted Diced Tomatoes and Green Chilies1 1/2 (10 oz) can cream of mushroom soup6 Tablespoon Traeger Coffee Rub

Step 4

Smoke the queso for 45 minutes on the Traeger, stirring 3 to 4 times.Grill: 350 ˚FAdd A Note

Step 5

Add most of the cilantro the last 5 minutes of smoking. Sprinkle remaining cilantro on the top before serving. Enjoy!Add A NoteIngredients3/4 Cup chopped cilantro