Smoked Queso
This Smoked Queso is the ultimate cheesy dip loaded with flavor! Perfect for backyard BBQs, game nights, or any gathering where you want to impress. Made with a blend of cheeses, spicy chorizo, and smoky goodness, it's a crowd-pleaser!
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
For extra spice, add diced jalapeños or a dash of hot sauce. This queso also stays warm longer in a slow cooker after smoking!