Easy smoked queso recipe

Imagine a cozy gathering with the smell of smoked cheese and spices in the air. Your first dip into the creamy, golden queso is a treat. The smoky taste makes you want to enjoy every bite. This easy smoked queso recipe is perfect for game days, camping, and holidays.

Key Takeaways

• Combines Velveeta, cheddar or pepper jack cheese, Rotel, meat, and jalapeños for a creamy, smoky cheese dip
• Perfect for game days, camping, or holiday parties as a crowd-pleasing appetizer
• Customizable to suit various tastes and preferences
• Requires a pre-heated smoker/grill and about an hour of cooking time
• Leftover queso can be stored in the refrigerator for up to 4 days

Why This Smoked Queso Will Become Your Go-To Party Dip

Smoked queso is the ultimate crowd-pleaser for game days, parties, and more. It’s rich, creamy, and smoky.

Perfect for Game Days

Hosting a tailgate or cheering on your team? Smoked queso is the perfect snack. Its bold flavors are a hit. Plus, it’s easy to make ahead, so you can enjoy the game.

Crowd-Pleasing Appetizer

This smoked queso is a mouthwatering mix of melted cheese, spicy chorizo, and seasonings. It’s the perfect crowd-pleasing dip for any party appetizer spread. Guests will keep coming back for more.

Make-Ahead Friendly

This smoked queso recipe is great because it’s easy to make ahead. Just reheat it in a slow cooker or oven when it’s time to serve. It’s perfect for any gathering.

Essential Ingredients for Smoked Queso Recipe

Creating the ultimate smoked queso starts with the right ingredients. The key is Velveeta cheese, which gives it a creamy base. Add shredded cheddar or pepper jack cheese for extra flavor.

Proteins like cooked sausage, chorizo, or ground beef add depth. Rotel tomatoes bring a spicy kick. A diced white onion and jalapeños add aroma. And, of course, garlic is essential for savory notes.

For creamier queso, add evaporated milk or cream of jalapeño soup. These optional ingredients make the queso perfect for dipping.

Equipment and Tools You’ll Need

To make the perfect smoky queso dip, you need the right tools. Whether you’re using a charcoal, gas, or electric smoker, the right setup is key. It helps you get that perfect mix of melted cheese and smoky flavor.

Smoker Options

A smoker is the main tool for making smoked queso. You can use pellet grills like Traeger, Big Green Egg, Pit Boss, or Masterbuilt. Each one has its own special features and smoke flavors, letting you tailor the taste to your liking.

Cooking Vessels

For cooking, a cast-iron skillet or a disposable aluminum pan works great. These materials keep heat well, so the cheese melts evenly and the dip stays warm.

Additional Tools

• Cheese grater – For shredding the cheeses, which is crucial for even melting.
• Stirring utensils – A large spoon or spatula will help you mix the ingredients thoroughly.
• Smoker box (for gas grills) – This accessory allows you to add wood chips for that authentic smoky flavor.

With the right equipment and tools, you’re ready to make a smoked queso dip that will wow your guests. They’ll be coming back for more.

Choosing the Right Cheese Combination

Creating the perfect smoked queso starts with the cheese. Velveeta is the main cheese in this recipe. But, you can mix in other cheeses for a unique taste.

Try adding cheddar, pepper jack, smoked gouda, Monterey jack, mozzarella, or provolone. For creamier queso, add some cream cheese. Shredding your own cheese melts better than pre-shredded.

• Cheddar cheese (8 oz)
• Pepper jack cheese (8 oz)
• Monterey jack cheese (8 oz)
• Cream cheese (optional)

Playing with cheese mixes can lead to the perfect smoked queso. Be bold and try Velveeta alternatives to make your dip stand out.

“The key to a great smoked queso is finding the right cheese balance. Velveeta provides the creamy base, but adding in cheddar, pepper jack, and smoked gouda takes it to the next level.”

The cheese mix affects both taste and texture of your smoked queso. Experiment to find the perfect mix for you and your guests.

Meat Options and Preparation Tips

The meat you pick for your smoked queso really matters. You can choose from ground sausage to spicy chorizo. It’s important to brown and chop the meat first. This helps avoid too much grease and keeps the texture right.

Sausage Varieties

• Ground sausage: A classic choice that adds savory depth to your queso.
• Breakfast sausage: The slightly sweet and peppery notes of breakfast sausage can be a game-changer.
• Chorizo: For a bold, smoky flavor, spicy Mexican chorizo is a fantastic addition.
• Ground beef: If you prefer a leaner meat, ground beef can also work well in your smoked queso.

Proper Cooking Methods

To get your meat right in the queso, brown and chop it first. This stops the meat from adding too much grease. It also makes the dip smooth and even.

Seasoning Suggestions

Adding taco seasoning or other spices to your meat can really enhance the flavor. It makes your smoked queso even more delicious and complex.

Step-by-Step Smoking Process

Smoking queso is a great way to make your dip stand out and wow your guests. The secret to perfect smoked queso is in the step-by-step process. Let’s take a closer look.

1. First, heat your smoker to 250°F. This temperature helps the cheese melt slowly and soak up smoky flavors without drying out.
2. Next, mix all your queso ingredients in a big, oven-safe pot. This includes cubed Velveeta, pepper jack cheese, and crumbled chorizo sausage. The ratio of Velveeta to pepper jack to chorizo is 2:1:1.
3. Put the pot with the queso mix on the smoker grates. Smoke it for about an hour, stirring every 15-20 minutes. This prevents the cheese from sticking and ensures even cooking.
4. Keep smoking the queso for another 15-30 minutes. This will melt the cheese fully and give it the right smoky taste. The total smoking time is typically 1-2 hours.

Creating perfect smoked queso takes patience and careful attention. By following these steps, you’ll make a creamy, flavorful dip that everyone will love.

Temperature Control and Smoking Time

To get the perfect smoked queso, you need to control the temperature and time. Keep the smoker at 225-250°F for a rich, smoky taste. Smoke the queso for 1-2 hours, stirring every 15-20 minutes. This helps it melt evenly and prevents burning.

For a stronger smoke, you can smoke it for 2-3 hours. This will give the dip a deeper smoky flavor. But, don’t smoke it too long, as it can become bitter.

1. Keep the smoker at 225-250°F for the best smoking.
2. Smoke the queso for 1-2 hours, stirring every 15-20 minutes to prevent burning.
3. For a stronger smoky taste, smoke it for 2-3 hours, but watch out for bitterness.

“The secret to perfect smoked queso is finding the right balance of temperature and time. With practice, you’ll make a delicious dip that will wow your guests.”

The smoking time depends on the queso’s size and thickness, and how smoky you like it. Adjust the time and watch closely to get the perfect flavor.

Wood Selection for Perfect Smoky Flavor

Choosing the right wood for your smoker is key to making a delicious smoked queso. The wood you pick can greatly change how your dip tastes.

Best Wood Types

Look into different woods to find the one you like best. Some top picks for smoking queso are:

• Hickory: It gives a strong, sweet smokiness. Hickory is a classic choice for a deep flavor in your queso.
• Oak: Oak wood has a medium to strong smoke. It adds an earthy, nutty taste to your dip.
• Mesquite: Mesquite wood has a bold, peppery smoke. It’s great for those who want a strong smoky taste.
• Apple: Apple wood offers a mild, fruity smoke. It’s perfect for a lighter smokiness.

Smoke Intensity Control

It’s important to control how smoky your queso is. Start with a short smoking time, about 30 minutes, for a light smokiness. If you want a stronger flavor, smoke it longer but watch it closely to avoid over-smoking.

Smoked queso is all about finding the right wood and time for a unique taste. This lets you create a special flavor for your guests.

Customization Options and Add-ins

This smoked queso recipe is super versatile. You can make it creamier, spicier, or bolder, making it a hit with everyone.

For a creamier queso, add a few ounces of cream cheese. It adds a tangy richness that blends well. You can also mix different cheeses like Monterey Jack, sharp cheddar, and Velveeta for a rich taste.

For those who love spicy food, add diced jalapeños, minced chilies, or cayenne pepper. For a Tex-Mex flavor, add roasted hatch chiles or fire-roasted tomatoes. You can also use spicy sausage instead of ground beef for more flavor.

Once you have the basic recipe, you can add many things. Try adding diced onions, fresh cilantro, or black beans for more taste and texture. The smoked queso is perfect for queso variations and queso add-ins, letting you make it your own.

With these queso variations and queso add-ins, you can make this smoked queso your own. It becomes a dip that everyone will love. Serving Suggestions and Pairings

It’s great as an appetizer or a topping for main dishes. Try it with tortilla chips, pretzel bites, or veggie sticks for a fun dip experience!

Dipping Options

• Tortilla chips
• Potato chips
• Pretzel bites
• Pita chips
• Pork rinds
• Crackers
• Baguette slices
• Fresh vegetables (carrot sticks, celery, bell pepper slices)

Beverage Pairings

Match your smoked queso dip with drinks that enhance its flavors. Try it with:

1. Micheladas
2. Bloody Marys
3. Cold beers, such as Corona

It’s also great on burgers, nachos, or breakfast items like burritos or tacos. Be creative and enjoy the many ways to serve it!

When serving queso dip pairings, pick sides that match the smoked queso‘s bold taste. A bit of trial and error will lead you to your new favorite dip.

Storage and Reheating Guidelines

After enjoying your smoked queso dip, it’s key to store leftovers right. Put the dip in an airtight container in the fridge for 4-5 days. If you’re using Velveeta, it can last up to two weeks.

When reheating, you have a few options. The microwave is quick for small amounts. Just stir it often and add milk if it’s too thick. For bigger portions, the stovetop lets you control the heat better. Or, use a slow cooker on “warm” for easy, steady heat.

Choose your method, but make sure the queso hits 165°F (74°C). This ensures it’s safe to eat. With the right storage and reheating, you can enjoy your queso dip for days.

smoked queso recipe

Recipe by Chef EvlinaCourse: Lunch

Servings

10

servings

Prep time

15

minutes

Cooking time

1

hour 

Calories

900

kcal

Ingredients

• 32 oz Velveeta cheese

• 16 oz cheddar or pepper jack cheese

• 1 lb cooked sausage, chorizo, or ground beef

• 1 can Rotel tomatoes

• 1 cup white onion, diced

• 2-4 jalapeños, diced

• 3 cloves garlic, minced

• Evaporated milk or cream of jalapeño soup (optional, for adjusting consistency)

Directions

• Preheat smoker to 250°F
• Cook and chop your meat first
• Mix in a pot: Cut up Velveeta, Shredded cheese, Cooked meat, Rotel tomatoes, Diced onion, Diced jalapeños, Minced garlic.
• Put pot in smoker
• Smoke for 1 hour, stir every 15-20 minutes
• Smoke another 15-30 minutes until fully melted and smoky enough

Notes

• That’s it! Just keep it between 225-250°F while smoking and store leftovers in the fridge.