In a large ovenproof skillet, cook sausage until browned and drain excess grease (this takes about 5-8 minutes). If using liquid smoke, add 1/4th tsp to the meat while cooking. Remove sausage from the pan and place it onto a plate.
Add diced bell peppers, diced white onion, and chili powder to the skillet and cook for an additional 5 minutes or until vegetables are tender and onions are translucent. Remove vegetables from the pan and place them onto a large plate.
Divide the meat and vegetables into thirds on the plate they are on. Each 1/3rd will be a layer in the dip so this helps control the portion.
Mix cheeses together in a large separate mixing bowl.
In a cast iron or oven proof pan, layer 1/3 of the cheese first, then 1/3 of the cooked and diced vegetables, and finally 1/3 of the sausage.
Repeat this method creating two additional layers.
Bake Queso Dp for 10-12 minutes or until hot, bubbly, and cheese is melted.
Serve topped with chopped fresh tomatoes, sliced jalapenos, and fresh cilantro.
Dip goes best with strong Tortilla Chips.
Video
Notes
Dividing: For dividing the plate...it's like the pie graph you know of in grade school that divides into thirds. This will help you measure out the layers.Flavor Tip: To ensure a smokey flavor without the Traeger smoker or charcoal grill, add 1/4th tsp liquid smoke to the dish and mix. Load up on sour cream, green onions, diced serrano peppers, chopped avocado pieces, green chilies, or any other toppings you particularly love to eat. This Queso dip is easy to make your own.