Smoked Queso Recipe
A smoky, creamy queso dip made with cheese, spices, and a touch of barbecue flavor.
Ingredients
- 1 pound Velveeta cheese, cubed
- 1 cup shredded Monterey Jack cheese
- 1 cup shredded cheddar cheese
- 1 can (10 oz) diced tomatoes and green chilies (e.g., Rotel)
- 1/2 cup diced onions
- 1/2 cup diced green bell peppers
- 1/2 cup cooked ground beef, sausage, or chorizo (optional)
- 1 jalapeño, diced (optional for extra spice)
- 1/4 cup milk or heavy cream (adjust for consistency)
- 1 tsp smoked paprika
- 1 tsp chili powder
- Salt and pepper to taste
Instructions
Preheat the Smoker:
- Set your smoker to 225°F (107°C) and use wood chips like hickory, mesquite, or applewood for a smoky flavor.
Prepare the Ingredients:
- In a disposable aluminum pan, combine the Velveeta, Monterey Jack, cheddar cheese, diced tomatoes, onions, bell peppers, and optional protein.
Add Spices and Milk:
- Sprinkle smoked paprika, chili powder, salt, and pepper over the mixture. Pour in the milk or cream for a creamy consistency.
Smoke the Queso:
- Place the pan in the smoker and close the lid. Smoke for about 1 hour, stirring every 15-20 minutes to ensure the cheese melts evenly and absorbs the smoky flavor.
Check Consistency:
- Adjust the consistency by adding more milk if needed.
Serve Warm:
- Let the queso rest for 10 minutes, then serve with tortilla chips, pretzels, or fresh veggies.
Notes
- For a vegetarian option, skip the meat and add extra diced veggies or beans.
- Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop or in the microwave.