Smoked queso recipe takes the classic cheese dip to a whole new level. Unlike traditional queso, which is usually made on the stovetop, this version is cooked low and slow in a smoker, allowing the flavors to meld beautifully.
This recipe is perfect for BBQ parties, game days, or casual get-togethers. Whether you’re a beginner or an experienced cook, making smoked queso is incredibly easy, and the result is a dip that’s loaded with cheesy goodness, a hint of spice, and a delicious smoky taste.
Chef’s Take on Smoked Queso
“The first time I made smoked queso, I was hooked! The deep, rich flavors from the smoker transformed a simple cheese dip into something extraordinary. Now, it’s a staple at all my backyard BBQs.” — Chef Mark Rodriguez
Table of Contents
Introduction to Smoked Queso
What is Smoked Queso?
Smoked queso is a cheesy, smoky dip that combines melted cheese, spicy meats, fresh veggies, and seasonings. Instead of cooking it on a stovetop, you let the ingredients slowly smoke in a grill or smoker, giving it a unique depth of flavor.
“Regular queso is great, but smoked queso? It’s next-level delicious!”
Smoked queso is popular in BBQ communities because it pairs perfectly with grilled meats, tortilla chips, and even bread. The smoky flavor comes from the type of wood used in the smoker, which enhances the dip’s overall taste.
Why is Smoked Queso So Popular?
There’s a reason why smoked queso has taken social media and BBQ gatherings by storm:
- Incredible Flavor: The slow smoking process infuses the cheese with a deep, rich taste.
- Perfect for Sharing: This dip is made in large batches, making it great for parties.
- Versatile Ingredients: You can mix and match meats, cheeses, and add-ins to create a custom recipe.
Pro Tip: Want a more intense smoky taste? Use hickory or mesquite wood chips in your smoker!
Why You’ll Love This Recipe
- Smoky, Cheesy Goodness – The combination of melted cheeses with a deep, smoky flavor is next-level delicious.
- Perfect for a Crowd – Ideal for parties, tailgates, or family gatherings.
- Loaded with Flavor – Spiced-up beef, Rotel tomatoes, and jalapeños add the perfect kick.
- Easy & Hands-Off – The smoker does most of the work while you kick back and relax.
Ingredients
This Smoked Queso Recipe is packed with cheesy, smoky, and spicy goodness! Here’s what you’ll need:
Cheese Base
- Velveeta Cheese – Melts beautifully for that ultra-creamy texture.
- Monterey Jack Cheese – Adds a smooth, mild flavor.
- Sharp Cheddar – Brings a bold, tangy kick.
Meaty Goodness
- Ground Beef (or Turkey) – A hearty protein that soaks up all the seasoning.
- Chili Powder – Adds a deep, smoky warmth.
- Smoked Paprika – Enhances the smokiness.
- Garlic Powder – A little extra savory flavor.
- Salt & Pepper – Essential for seasoning.
Flavor Boosters
- Rotel Tomatoes with Green Chilies – The perfect blend of juicy tomatoes and heat.
- Diced Onions – Adds a little bite and sweetness.
- Diced Jalapeños – Adjust to your spice preference.
- Whole Milk (or Heavy Cream) – Keeps the queso smooth and creamy.
- Sour Cream – A slight tanginess for extra richness.
- Hot Sauce (Optional) – If you like it spicy, go for it!
Note: Full ingredient list with measurements is available in the recipe card below!
How to Make Smoked Queso
Step 1: Brown the Beef
- Heat a skillet over medium heat and add the ground beef.
- Season with chili powder, smoked paprika, garlic powder, salt, and pepper.
- Cook until browned, then drain excess fat.
Step 2: Load the Pan
- In a large aluminum foil pan, add all the cheeses, cooked beef, Rotel tomatoes, onions, jalapeños, milk, sour cream, and hot sauce.
Step 3: Fire Up the Smoker
- Preheat your smoker to 250°F.
- Use hickory or mesquite wood for that deep, smoky flavor.
Step 4: Let It Smoke
- Place the pan in the smoker and close the lid.
- Let it cook for 1.5 to 2 hours, stirring every 20-30 minutes until fully melted and smooth.
Step 5: Serve Hot
- Once everything is perfectly melted and blended, remove from the smoker.
- Give it a final stir and serve immediately with tortilla chips, pretzels, or even over grilled meats.
Pro Tips for Making the Recipe
- Use a Foil Pan – It makes cleanup a breeze and helps the cheese absorb all that smoky goodness.
- Control the Spice – Adjust the jalapeños and hot sauce to your heat preference.
- Want Extra Smokiness? – Let the queso sit in the smoker for the full 2 hours, stirring less frequently.
- Keep it Smooth – If the queso gets too thick, stir in a little more milk while smoking.
How to Serve
- With Tortilla Chips – The ultimate pairing for dipping.
- As a Burger Topping – Take your cheeseburgers to the next level.
- Drizzled Over Fries – Loaded queso fries? Yes, please.
- With Grilled Meats – Use it as a sauce for smoked brisket, grilled chicken, or tacos.
Make Ahead and Storage
Storing Leftovers
- Let the queso cool and store in an airtight container in the fridge for up to 3 days.
Freezing
- Freezing is not recommended as the texture can change when reheated.
Reheating
- Reheat on low heat in a saucepan, stirring frequently.
- You can also microwave in 30-second intervals, stirring in between.
FAQs
Can I make this queso without a smoker?
Yes! You can make it in the oven at 250°F for the same amount of time. You won’t get the smoky flavor, but it’ll still be delicious.
What wood chips should I use for smoking queso?
Hickory and mesquite are the best for a strong, smoky flavor, but applewood or cherry also work for a milder taste.
How do I keep the queso warm for a party?
Keep it in a slow cooker on warm setting, stirring occasionally to prevent thickening.
Can I add other mix-ins?
Absolutely! Try adding cooked chorizo, crispy bacon, black beans, or fire-roasted corn for extra flavor.
Smoked Queso
Equipment
- Smoker
- Aluminum Pan
Ingredients
Cheese Base
- 16 oz Velveeta cheese cubed
- 8 oz pepper jack cheese shredded
Mix-ins
- 1 lb chorizo sausage cooked and crumbled
- 1 cup diced tomatoes with green chilies drained
- 1/2 cup onion finely chopped
- 1 tsp cumin for extra flavor
- 1/2 tsp smoked paprika adds a smoky kick
Instructions
- Preheat your smoker to 225°F using wood chips of choice (hickory or mesquite work well).
- In an aluminum pan, add all the ingredients: Velveeta, pepper jack cheese, cooked chorizo, tomatoes, onion, cumin, and smoked paprika.
- Place the pan in the smoker and let it cook for about 45 minutes, stirring every 10-15 minutes, until the cheese is fully melted and the flavors are combined.
- Once melted and smooth, remove from the smoker and give it a final stir. Serve warm with tortilla chips!
Notes
Conclusion
This Smoked Queso Recipe is everything a cheese lover dreams of bold, smoky, creamy, and downright irresistible. Whether you’re making it for a game day party, a summer cookout, or just because you’re craving something insanely delicious, this queso never disappoints.
With its perfect balance of melty cheeses, spiced beef, and smoky depth, every bite is a flavor explosion. Plus, it’s easy to customize add more spice, toss in extra mix-ins, or keep it classic. However you make it, one thing’s for sure: this will be the first dish to disappear at any gathering.
So go on, fire up that smoker, grab your favorite dippers, and dive into the ultimate cheese experience. Trust me, once you try this smoked queso, there’s no going back!
