Smoked Queso
This Smoked Queso is a rich, smoky, and creamy dip made with various cheeses, Ro-Tel tomatoes, and your choice of meat. Perfect for any gathering, it will quickly become your go-to party snack.
Equipment
- Smoker or grill with a smoke box
- Disposable aluminum pan
- Aluminum foil
- Large mixing spoon
- Knife and cutting board
- Measuring cups and spoons
Ingredients
Cheesy Base:
- 1 lb Velveeta cheese cubed
- 8 oz cream cheese softened
- 1 cup shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
Flavorful Add-ins:
- 1 can 10 oz Ro-Tel tomatoes with green chilies, undrained
- 1 lb ground beef or smoked sausage cooked and drained
- 1 small onion finely diced
- 2 cloves garlic minced
- 1 jalapeño seeded and finely chopped (optional)
Smoky Seasoning Blend:
- 1 tsp smoked paprika
- 1 tsp chili powder
- 1/2 tsp cumin
- Salt and pepper to taste
For Serving:
- Tortilla chips
- Sliced baguette
- Vegetable sticks
Instructions
- Preheat the smoker: Preheat your smoker to 225°F (107°C). If you don't have a smoker, you can use a grill with a smoke box or your oven (though you will miss out on the smoky flavor).
- Assemble the dip: In a large, disposable aluminum pan, combine the Velveeta, cream cheese, shredded cheddar, Monterey Jack cheese, Ro-Tel tomatoes, cooked meat, diced onion, garlic, and jalapeño (if using).
- Season the queso: Sprinkle the smoked paprika, chili powder, cumin, salt, and pepper over the mixture. Stir everything together gently.
- Cover and smoke: Cover the pan tightly with aluminum foil to prevent ash from getting into the dip. Place the pan in the smoker and let it smoke for 1 hour.
- Stir the queso: After 1 hour, remove the foil, stir the mixture thoroughly to combine all the melted ingredients, and let it smoke uncovered for another 30 minutes until the cheese is fully melted and the dip is hot and bubbly.
- Serve and enjoy: Carefully remove the pan from the smoker and transfer the queso to a serving bowl (or serve directly from the pan for a rustic presentation). Serve hot with tortilla chips, baguette slices, or vegetable sticks.
Notes
- Experiment with wood chips: Hickory or mesquite wood gives bold flavors, while fruit woods like apple or cherry add milder smoke.
- Liquid smoke: For even more smoky flavor, add a few drops of liquid smoke to the mixture before placing it in the smoker.
- Keeping it warm: Serve your queso in a small crockpot or fondue pot to keep it warm throughout the party.
- Cheese variations: Feel free to mix up the cheese options! Smoked Gouda or Pepper Jack can add different flavor notes.
- Adjusting the texture: If your queso is too thick, stir in a little milk or beer to adjust the consistency.
- Vegetarian version: Swap out the meat for black beans or a meat substitute to create a vegetarian-friendly dip.
- Storage: Leftover queso can be stored in an airtight container in the fridge for up to 3 days. Reheat in a microwave or on the stove with a little milk to loosen it up.
- Spice it up: For more heat, add extra jalapeños, a diced habanero, or a dash of hot sauce to the dip.
- Pairings: This dip pairs perfectly with tortilla chips, sliced baguette, and vegetable sticks, or as a topping for nachos or tacos.
