Smoked Pumpkin Queso
Add this smoky concoction to your Halloween or Fall snack spread. An entire pie pumpkin is smoked, then turned into a festive bowl for a gooey, cheesy Buffalo Cajun dip.
Smoked Pumpkin Queso
PS Seasoning
8
20 minutes
3 hours
American
Appetizer
Add this smoky concoction to your Halloween or Fall snack spread. An entire pie pumpkin is smoked, then turned into a festive bowl for a gooey, cheesy Buffalo Cajun dip.
Ingredients
2 – Pie Pumpkins
3 TB + 1 ½ TB – Buffalo Cajun Wing Rub
8 oz – Cream Cheese
12 oz – Cheddar Cheese, shredded
1 Can – Rotel
1 – Jalapeno, small diced
Chopped Cilantro for garnish
Directions
Preheat smoker to 180 degrees F.
Cut the top 2” off the pumpkins, removing the stem and exposing the guts. Remove the seeds
- Season the inside of the pumpkins with Buffalo Cajun Wing rub.
- Place the pumpkins on the smoker and smoke until tender.
- While the pumpkins are smoking get the queso smoking too.
- Add the cream cheese, shredded cheddar, rotel, diced jalapeno in an aluminum pan. Season with Buffalo cajun rub and place on the smoker.
- Smoke for 1 hour or so until the cheese is melted and you’re able to stir together.
- Scrape out the flesh from one of the smoked pumpkins and add it to the queso.
- Stir until well combined and then pour the queso into the remaining pumpkin for serving.
- Serve with blue corn tortilla chips, garnish with chopped cilantro and enjoy!
