Step 1

Heat a medium cast iron skillet over medium heat. Add the pork sausage and cook, breaking into small chunks, until no longer pink. Remove the sausage from the pan.

Step 2

When ready to cook, set the Traeger temperature to 350°F and preheat with the lid closed for 15 minutes.

Step 3

In a 4-5-quart cast iron Dutch oven or another oven-safe dish, combine the Velveeta and smoked Gouda. Add the RO*TEL original and fire-roasted tomatoes, the cream of mushroom soup, cooked sausage, and Traeger Coffee Rub.

Step 4

Set the Dutch oven on the grill grates. Close the lid and smoke the queso, stirring 3-4 times, until the cheese is melted and everything is well combined, about 45 minutes. Add most of the cilantro during the last 5 minutes of smoking.

Step 5

Sprinkle the remaining cilantro on the top of the queso, then serve with tortilla chips for dipping. Enjoy!