Smoked Queso
Elevate your cheese dip with this smoked queso which is packed with chorizo, jalapeños, and an infused smoky flavor.
Servings 16
Calories 329kcal
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.
Nutrition
Serving: 1g | Calories: 329kcal | Carbohydrates: 11g | Protein: 23g | Fat: 21g | Saturated Fat: 11g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 55mg | Sodium: 1517mg | Potassium: 75mg | Fiber: 1g | Sugar: 6g