Easy Smoked Queso is the ultimate crowd-pleasing dip, packed with rich, melty cheese and a deep, smoky flavor. Whether you're hosting a backyard BBQ or watching the big game, this easy recipe brings the heat and the flavor.
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Why This Recipe Works?
Smoked queso dip is a combination of cheese, spicy pork, peppers, onion, tomato, and spices that is heated until melted. The addition of smoking this dip brings a delicious depth of smoky flavor.
Queso is one of those foods that is so easy to make and so delicious with very little effort involved. It’s 100% my kind of recipe!
What You Need For Smoked Queso Dip?
- Spicy Pork Sausage- Chorizo can also be used!
- Cheese: Pepper Jack and Velveeta are my favorite cheese to use.
- Canned Tomatoes with Peppers: I like to use Rotel with green chile or Habaneros.
- Milk: I use milk to thin the dip after smoking if it's too thick.
If you are making this queso might also recommend making some smoked cream cheese and smoked deviled eggs too. They are great sides for a BBQ or party!
Equipment Needed:
Smoker- electric pellet smoker or a wood fire propane smoker
Pellets or wood chips- Any that you prefer. I typically throw this queso on while I’m smoking other things so I use whatever pellets/chips are already in use.
Aluminum Pan- This makes smoking the dip, and the following clean up really easy. Otherwise, I recommend a large cast iron skillet or dutch oven.
If you want to dress up your aluminum pan, I love using Fancy Panz!
How to Make Smoked Queso Dip?
- Step 1: In a fry pan, cook chorizo over medium heat. Dice jalapenos and chop onion.
- Step 2: In your aluminum pan add your Velveeta, pepper jack, cooked chorizo, jalapenos, onion, canned diced tomatoes with peppers, garlic powder, and paprika.
- Step 3: Smoke until all cheese is completely melted, approximately 1.5-2 hrs. at 225°F.
- Step 4: Stir dip to combine then serve!
Troubleshoot: What If Queso Is Too Thick?
The dip can get thick just from evaporation during smoking, not to mention adding a lot of meat or veggies can bulk it up. I like to stir in ¼ -½ cup of milk (or more) after smoking until I get the perfect consistency.
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Smoked Queso Variations
- Sautee: Sautee your peppers and onions in the fry pan for a few minutes before adding to the aluminum pan for a more tender veggie.
- Heat: Add in extra jalapenos, habaneros, roasted green chile, or serranoes.
- Pickled: Pickled Jalapenos, Onions, or Garlic are always welcome additions to a dip.
- Beans: Can of Pinto or Black Beans.
- Meat: Shredded Chicken, Leftover Tri Tip, or Crumbled Oven Baked Bacon.
- Cheese: Try cheddar, asadero, or cream cheese.
- Veggies: Mix in roasted bell peppers for a little sweetness.
How to Reheat Smoked Queso?
Microwave: Place dip in a microwave-safe dish and heat for 30-second increments, stir, and repeat until heated through. Add a little milk to thin if needed.
Oven: Place foil pan in oven at 350°F and heat until melted through, stirring in milk to thin if needed.
Reheating Frozen Queso:
To reheat frozen queso, place queso in a pot on the stove over medium-low heat, covered. Stir occasionally until completely melted and heated through.
Add milk to thin if needed.
Alternatively, you can thaw in the refrigerator overnight and heat on the stovetop over medium-low heat the following day.
Frequently Asked Questions
Store leftover queso in the refrigerator and eat within 3 days. It’s best when stored in an air tight container.
Yes, but the texture might be a little grainy once thawed.
To freeze place smoked queso in a freezer-safe container (like these cups with lids), ziploc baggies, or freeze in cubes for easy use later. Queso will stay good for up to 6 months in the freezer.
Use tortilla chips or crackers to dip into this queso. Serve the queso alongside fresh Pico de Gallo, steak quesadillas, sour cream chicken enchiladas, Mexican Street Tacos, or chicken lollipops!
Queso is best when eaten warm, so as soon as it’s done cooking on the smoker it’s ready to eat. You can always keep the queso warm by sticking it in a crockpot on low heat or in the oven on the lowest temperature until you are ready to eat.
Yes, brown the meat, then throw everything in the slow cooker or an oven-safe dish and heat until melted. You just won't get the smoky flavor, but it will still be amazing!
More Related Recipes
If you like this recipe, check out all my other smoked recipes! You’ll find tasty treats like smoked chicken thighs, smoked ribeye, smoked tri-tip, smoked beer can chicken, and even smoked turkey breast!
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Smoked Queso
Ingredients
- 1 lb Spicy Pork Sausage or Chorizo
- ½ lb pepper jack cheese cubed or shredded
- 1 lb Velveeta Cheese cubed
- 2 jalapenos diced
- ½ onion diced
- 2 cans Diced Tomatoes and Green Chilies or Habaneros I like using Rotel, 2 10-oz cans
- 1 tbs garlic powder
- 2 teaspoon paprika
- ¼- ½ cup milk - optional for thinning
Instructions
- In a medium-sized fry pan over medium heat, cook chorizo.*1 lb Spicy Pork Sausage
- Preheat smoker to 225°F-250°F, high smoke if available.
- In a smoker-safe dish or a large aluminum pan, add the Velveeta cheese, pepper jack cheese, cooked chorizo, diced jalapenos, diced onion, contents of the cans of Rotel, garlic powder, and paprika.½ lb pepper jack cheese, 1 lb Velveeta Cheese, 2 jalapenos, ½ onion diced, 2 cans Diced Tomatoes and Green Chilies or Habaneros, 1 tbs garlic powder, 2 teaspoon paprika
- Smoke dip for 1.5- 2 hours or until all the cheese is melted, stirring to combine.
- Once melted and combined, if the dip is too thick, stir in ¼ cup to ½ cup of milk until you get the perfect queso consistency that you want.¼- ½ cup milk
- Eat with your favorite chips or crackers!
Notes
- *If you would prefer to smoke the chorizo or sausage instead of pan frying it, shape into 4-6 balls and smoke for 45 minutes at 275°F or until cooked through.
- Storage: Store leftover queso in the refrigerator and eat within 3 days. It’s best when stored in an air-tight container.
- Reheat Queso: Microwave: Place dip in a microwave-safe dish and heat for 30-second increments, stir, and repeat until heated through. Add a little milk to thin if needed. Oven: Place foil pan in oven at 350°F and heat until melted through, stirring in milk to thin if needed.
- Slow Cooker and Oven Options: To make the queso in the oven or slow cooker: Brown the meat, then throw everything in the slow cooker or an oven-safe dish and heat until melted. You just won't get the smoky flavor, but it will still be amazing!
Lisa says
Love this queso! It's my favorite!