TT, want want a casserole, but rather a way to make queso dip. A block of velveta,2 cans of rotel, onions, and 2 pounds of hot pork breakfast sausage. I added cream cheese and sliced Mexican cheese mix. On the smoker for 2 hours at 300. Stir every 30 minutes. It's really good.
Agave, I stuffed the peppers with a pork and ground burger meat. Cooked it until it was browned. Added onions and seasonings. Stuffed them and cooked them at the 300 in the smoker. The last half hour I added the Mexican cheese on top. Last 15 minutes, I added some provolone.
