Smoked Queso
Smoked queso is a creamy, smoky dip that brings together the richness of cheese and the depth of smoked ingredients. Perfect for any gathering, it's customizable and versatile, making it a crowd-pleaser at BBQs, game nights, and holidays.
Ingredients
For the Queso Base
- 16 oz Velveeta cheese Processed cheese for smooth consistency
- 8 oz sharp cheddar cheese Use block cheese, not pre-shredded
- 8 oz pepper jack cheese For a spicy kick
- 1 can diced tomatoes and green chilies (e.g., Rotel) Adds brightness and slight heat
Protein Options
- 1 lb ground beef or sausage Cooked and crumbled before mixing
- 1 lb chorizo Spicy and smoky sausage
Vegetables
- 1 medium onion, chopped Adds sweetness
- 1 medium bell pepper, chopped Adds crunch
- 1 medium jalapeño, diced Adds heat and freshness
Spices and Seasonings
- 1 tsp cumin Adds warmth
- 1 tsp chili powder Enhances smoky flavors
- 1 tsp garlic powder Provides savory backbone
Optional Add-Ins
- 1 tbsp fresh cilantro For garnish
- 1 cup beer Adds malty depth
- to taste hot sauce Adjust spice level
Instructions
Preparation
- Preheat your smoker to 250°F (121°C) using hickory, oak, or mesquite wood.
- Dice cheeses into smaller cubes for even melting.
- Cook any proteins (ground beef, sausage, or chorizo) and drain excess grease.
- Chop vegetables and gather all spices and seasonings.
Assemble Queso
- In a smoker-safe pan (cast iron skillet or foil tray), layer cheese cubes as the base.
- Add cooked proteins, chopped vegetables, and sprinkle in seasonings and optional ingredients.
Smoking
- Place the pan in the preheated smoker and close the lid.
- Let it cook for 1-2 hours, stirring every 20-30 minutes for even melting.
Serving
- Once the queso is melted and creamy, remove from smoker and stir well.
- Garnish with fresh cilantro, diced jalapeños, or additional seasoning.
- Serve immediately with tortilla chips, bread, or veggie sticks.
Notes
Smoked queso can be customized with various meats, vegetables, and spices according to preference. Proper storage can keep leftovers fresh for up to 5 days in the fridge or 2 months in the freezer.