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With this smoked queso, you just throw all of the ingredients in a pan and let your smoker do the work. What you end up with is a tasty tip perfect for cookouts, parties or game day!
When it comes to parties, using the smoker is one of the first things to come to mind. And there are plenty of options - from smoked pork butt to crispy smoked chicken wings to smoked hot dogs.
The beauty of most smoked recipes is they don't take a ton of work and this smoked queso is no different. You get creaminess from Velveeta, some spice from the jalapeños and pepper jack cheese and additional flavor from chorizo.
Why This Recipe Works
- Simple - just throw all of the ingredients in a pan and let the smoker do its work.
- Flavorful - who doesn't lovey cheesy dips? This gets some additional flavor with the subtle smoke, putting it over the top.
- Party food - as with anything on the grill/smoker, this smoked queso is perfect for an outdoor party with friends or family.
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Ingredient Notes
- Cheese - you get creaminess and richness from the Velveeta and a slight kick of spice from the pepper jack.
- Chorizo - the best cheese dips have bites of meat throughout.
- Diced tomatoes with green chiles - also known as Rotel, it gives you additional flavor throughout.
- Veggies - the onion and garlic give some additional flavor, while the jalapeños add a little heat.
Ingredient Swaps
As with any recipe, you can mix up the ingredients used. Some variations include:
- If you don't want the additional heat, replace the pepper jack cheese with Monterey jack.
- While I like chorizo for the flavor, ground beef or breakfast sausage can be used as well.
- If you can't find diced tomatoes with green chiles, use 2 (8 oz cans) of diced tomatoes and 2 (4 oz cans) of diced green chiles.
- If you don't have beer to thin out the smoked queso if needed, just use chicken stock or milk.
Step-by-Step Photos
Please note full ingredient list and instructions can be found in recipe card below.
Cook the chorizo in a skillet, breaking it up. Let cool down before adding it as well as all of the other ingredients except the beer to a 9x13 pan.
Place the pan in a smoker at 200°F and smoke for 2 hours. Stir every 15 minutes or so and add some beer if you want a slightly thinner consistency.
FAQs
Not a problem. Just place the pan in an oven at 300°F for an hour.
You can also place in a slow cooker on high for 2-3 hours or low for 4-5 hours. Just add ½ teaspoon of liquid smoke if you still want that smoke flavor.
This smoked queso is naturally thick so the cheese can stay on the chips. But if you want it to be thinner, stir in some beer, milk or chicken stock to thin out.
You can place in an airtight container in the fridge for up to 3 days. Since there is dairy in this, I don't recommend freezing.
You can just microwave or place in a skillet over medium heat until creamy again. You might need to add 1-2 tablespoon of liquid like milk or chicken stock to thin it out.
Dipping Options
While most people will use dipping/tortilla chips, there are other options. Some include:
- Potato/pretzel chips
- Fresh veggies like carrots or peppers
- Crackers
- Pork rinds
- Bread
Equipment
The type of equipment you use can have a big impact on the flavor of the recipe. Since this is a smoked recipe, you need to impart some smoked flavor. You have a few different options, including:
- Pellet grill - my favorite as I love the simplicity and flavor.
- Charcoal grill - you can use indirect heat and add some wood chips to the charcoal to create that smoke flavor.
- Smoker - whether it is electric, gas or charcoal, any of them will work to make a great dish.
Pro Tips/Recipe Notes
- Use a strong wood like hickory, mesquite or oak to smoke the queso.
- Make sure you cook/brown the meat before adding in the rest of the ingredients.
- Don't use pre-shredded cheese. It contains wood pulp and preservatives so it doesn't melt well.
- If you want less heat, leave out the jalapeños.
- Since queso thickens up quickly as it cools, serve in a slow cooker on low heat if you have a party that lasts hours.
- If you want to make less, cut the recipe in half and place in an 8x8 pan.
Similar Recipes
If you’ve tried this smoked queso recipe or any other recipe on Chisel & Fork, please let me know how it turned out in the comments below! You can also follow me on Facebook, Instagram, Pinterest and YouTube to see more tasty meals and anything else I'm up to.
Smoked Queso
Ingredients
- 2 lbs Velveeta cheese, cubed
- 1 lb pepper jack cheese, cubed
- 1 lb chorizo, casings removed, cooked and crumbled
- 2 (10 oz cans) diced tomatoes with green chiles, undrained
- 1 cup white onion, diced
- ¾ cup pickled jalapeño slices
- 2 tablespoon garlic, minced
- ½ cup beer (optional, if needed)
Instructions
- Preheat smoker to 200°F. Place all ingredients except the beer in a 9×13-inch disposable aluminum pan.
- Place in smoker and smoke for 2 hours, stirring every 15 minutes. Add some beer to queso to reach desired consistency if needed.
- Once done, remove and serve with favorite dippers.
Notes
- Use a strong wood like hickory, mesquite or oak to smoke the queso.
- Make sure you cook/brown the meat before adding in the rest of the ingredients.
- Don't use pre-shredded cheese. It contains wood pulp and preservatives so it doesn't melt well.
- If you want less heat, leave out the jalapeños.
- Since queso thickens up quickly as it cools, serve in a slow cooker on low heat if you have a party that lasts hours.
- If you want to make less, cut the recipe in half and place in an 8x8 pan.
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