Smoked Queso Recipe (3+ options)

What Makes Smoked Queso “Smoked”

The term “smoked” in “smoked queso” refers to the unique method of preparation which involves using a smoker to cook the dish. Instead of being prepared on a stovetop or in an oven, the ingredients for smoked queso are typically combined in a heat-safe dish or aluminum pan and then placed into a smoker. 

As the smoker heats up, it not only melts the cheese and warms the other ingredients, but it also infuses the queso with a distinct smoky flavor. This process is usually achieved using wood chips or pellets, which when heated, release smoke that permeates the cheese, creating a deep, rich smoky flavor that sets this queso apart from its traditionally prepared counterpart.

What You’ll Need

Velveeta cheese. Velveeta cheese is a processed cheese product known for its incredibly smooth and creamy texture, especially when melted. Its mild, slightly salty flavor pairs well with a variety of ingredients, making it a popular choice in dishes that call for a rich, velvety cheese component, such as nachos, macaroni and cheese, and of course, queso dips.

Monterey Jack cheese. This mild, semi-hard cheese is known for its superb melting characteristics and contributes a slightly tart, buttery flavor, enhancing the complexity of the queso.

Cheddar cheese. This popular, hard cheese brings a deep, nutty flavor to the dish, complementing the creaminess of the other cheeses and adding color to the mix. You can also try Gruyere cheese or a substitute.

Rotel (diced tomatoes & green chilies). Rotel is a line of canned tomatoes infused with green chilies and spices, providing a tangy, slightly spicy flavor profile. It’s often used in Southwestern and Mexican-style dishes, like queso dips and chilis, to add an instant depth of flavor, a bit of heat, and a pleasing textural contrast.

White onion. Diced and added to the mix, white onion gives a touch of sweetness and a bit of crunch, enhancing the overall texture and flavor profile of the dish. If you don’t have white onion, consider using green onion.

Ground beef. Ground beef adds a hearty element to the queso, complementing the cheese with its savory, meaty flavor and creating a more substantial dip.

Cream cheese. This soft, mild cheese adds an extra layer of creaminess to the queso, balancing out the spicier elements and contributing to the luxurious mouthfeel of the dish.

Garlic. Minced garlic infuses the queso with its pungent, aromatic flavor, accentuating the other ingredients and adding depth to the dish.

Jalapeno. Diced jalapeno offers an optional kick of heat to the queso, providing a spicy contrast to the rich, creamy cheeses and adding a bit of color to the dip.

Beer or chicken broth. This optional ingredient can be used to thin out the queso to your preferred consistency, with beer adding a unique flavor profile, while chicken broth would provide a savory boost. If you don’t have either, you can also use beef broth.

Salt and pepper. These seasonings are essential for bringing out the flavors of the ingredients and adjusting the queso to your taste, tying all the elements together in this satisfying dish.

Making Smoked Queso

This smoked queso dip recipe has a delicious smoky flavor. Hands down, it’s probably my favorite cheese dip.

Prep time: 15 minutes

Cook time: 1 hour

Total time: 1 hour, 15 minutes

Equipment

• Disposable aluminum pan or foil pan
• Smoker (You can also use a pellet grill)
• Wood chips or pellets for the smoker

Ingredients

1. 1 pound of Velveeta cheese
2. 1 cup of shredded Monterey Jack cheese
3. 1 cup of shredded Cheddar cheese
4. 1 can (10 ounces) of Rotel (diced tomatoes & green chilies)
5. 1/2 cup of diced white onion
6. 1/2 pound of ground beef or pork sausage
7. 1/2 cup of cream cheese
8. 2 cloves of garlic, minced
9. 1 jalapeno, diced (optional)
10. 1/2 cup of your favorite beer or chicken broth (optional)
11. Salt and pepper to taste

Instructions

1. Preheat your smoker to 250 degrees Fahrenheit and add your preferred wood chips.
2. In a pan over medium heat, cook the ground beef or sausage with the onions until browned. Add garlic in the last few minutes of cooking.
3. Cut the Velveeta and cream cheese into cubes and place them in the aluminum foil pan.
4. Add the shredded Monterey Jack and Cheddar cheese to the pan.
5. Add the can of Rotel, the cooked ground beef or sausage, onions, garlic, and diced jalapeno (if using) to the pan.
6. If you prefer a thinner queso, add the beer or chicken broth at this stage.
7. Stir all the ingredients in the pan and then place the pan in the smoker.
8. Smoke the queso for about 1 hour, stirring occasionally, until it is melted and bubbling.
9. Once the queso is ready, season with salt and pepper to taste, then serve it hot with your favorite tortilla chips, and enjoy!

Using a Charcoal Grill or Big Green Egg

Yes, you can definitely use a charcoal grill or a Big Green Egg to make smoked queso. Here are the modified instructions:

For Charcoal Grill:

1. Arrange the charcoal on one side of the grill for indirect cooking. Light the charcoal and let it burn down until it’s covered with white ash.
2. Place a drip pan filled with water on the opposite side of the charcoal to help regulate the temperature and add humidity.
3. Once the charcoal is ready, place the pan of queso ingredients on the grill grate on the side opposite the charcoal for indirect cooking.
4. Cover the grill and adjust the vents to maintain a temperature of around 250 degrees Fahrenheit. You may want to add a few wood chunks on the charcoal to generate some smoke.
5. Continue with the original recipe instructions. Remember to replace the lid each time you stir the queso.

For Big Green Egg:

1. Set up the Big Green Egg for indirect cooking with the plate setter (legs up) and a drip pan filled with water on the plate setter.
2. Preheat the Big Green Egg to around 250 degrees Fahrenheit.
3. Place the pan of queso ingredients on the grate over the drip pan.
4. Close the lid and adjust the vents to maintain the temperature.
5. Continue with the original recipe instructions.

In both methods, keep in mind that you’ll need to manage the heat throughout the cooking process. Add more charcoal or adjust the vents as needed to maintain a consistent temperature. Also, remember that opening the grill or smoker too often can lower the temperature and lengthen the cooking time.

Variations on Smoked Queso Dip

There are so many ways to make this delicious appetizer your own. Here area few suggestions.

Mix up your meat. Who said you had to use ground beef? Nobody. Want to mix it up? Try using chorizo or another type of ground sausage. You could even use ground bison or ground elk!

Swap your peppers. Don’t have jalapeno? You can substitute any time of green chiles you have or want to use. Not a fan of heat? Then just leave them out. 

Use whatever cheese you want. The good thing about a cheese dip is that you really can’t go wrong. Want to mix things up? Try swapping the cheddar cheese for pepper jack cheese or gouda cheese. You could even go wild and crazy and use yellow or white American cheese! 

More Smoked Queso Recipes

What to Serve with Smoked Queso

1. Black Beans: These earthy, hearty legumes serve as a great contrast to the rich, creamy smoked queso, absorbing some of the cheese’s intense flavor and providing a nice texture. They can be sprinkled on top of the queso or served on the side as an extra filling for tacos or nachos.
2. Tacos: Tacos are a fantastic companion to smoked queso, as the crisp shells or soft tortillas provide a neutral base for the robust, smoky cheese. You can drizzle the queso over your favorite taco fillings, adding an extra layer of flavor and richness.
3. Walking Taco Casserole: Walking taco casserole is essentially a deconstructed taco, so serving it with tacos adds a fun twist. You can spoon the casserole into hard or soft taco shells, letting each person customize their meal and add additional toppings if desired.
4. Cast Iron Skillet Cornbread: This traditional Southern staple with its slightly sweet, crumbly texture serves as an excellent sponge for the creamy, smoky queso. Slice or break the cornbread into pieces and use them like you would chips, dipping into the queso for a delightful twist on the classic cornbread and cheese pairing.
5. Breakfast Sausage: The savory, spicy profile of breakfast sausage plays off beautifully against the creamy, smoky queso. You could either cook and crumble the sausage to mix it into the queso, adding an extra depth of flavor and heartiness, or serve sausage links on the side for a deliciously dip-able breakfast or brunch.
6. Your Favorite Dippers: Whether it’s a classic tortilla chip, a slice of crusty bread, or crisp, fresh vegetables like bell peppers or carrots, these dippers are excellent for scooping up generous amounts of the rich, smoky queso. The contrast between the crisp or crunchy dippers and the creamy queso makes for a satisfying and delicious bite every time.

Smoked Queso FAQs

What is smoked queso?

Smoked queso is a unique take on the classic queso dip, made by utilizing a smoker or grill for preparation. Unlike the traditional stovetop or oven methods, smoked queso combines a variety of cheeses, canned tomatoes with chilies (such as Rotel), onions, and often sausage in a heat-safe dish, which is then placed in a smoker. Not only does the smoker melt the cheese and warm the ingredients, but it also imparts a unique smoky flavor that sets smoked queso apart from the classic version.

How do you store leftover smoked queso?

To store leftovers, let them cook, put them in an airtight container, and place in the fridge. Stored properly, your smoked queso dip should last up to a week.

Can you smoke Velveeta cheese?

Smoking Velveeta cheese is a common when making smoked queso recipes. It adds a deliciously rich and smoky flavor to the cheese. However, you should be aware that Velveeta is a processed cheese meant to melt smoothly, so it can become too runny when exposed to heat for too long. It’s best to smoke Velveeta as part of a recipe that includes other ingredients, such as queso dip. 

To avoid overheating or burning, keep the temperature low and monitor the cheese regularly. The objective is to warm it enough to absorb some of the smoke flavors without losing its desired consistency.

What wood do you use to smoke queso?

If you’re smoking queso, it’s best to use a wood that gives a gentle, mild flavor. Woods like apple, cherry, and pecan work well because they add a subtle smoky taste without overwhelming the flavor of the queso.

When it comes to smoking meats, hickory or mesquite are often favored but may not be the best option for queso due to their intense smoky flavor. However, if you enjoy a stronger smoke taste, you can use these woods in moderation or blend them with milder options.

Remember, the type of wood you use can greatly affect the flavor profile of your smoked queso, so feel free to experiment to find what suits your personal preference.

How do you keep smoked queso from hardening?

Keeping smoked queso from hardening once it’s off the heat can be a bit of a challenge, as the nature of cheese is to solidify as it cools. However, there are a few tips that can help keep your queso dip smooth and creamy for a longer time:

1. Keep it Warm: If possible, keep the queso warm by using a slow cooker or a warming tray. The gentle heat will keep the cheese melted without overcooking it.
2. Stir Frequently: Regular stirring can help maintain the smooth consistency of the queso. It can prevent a skin from forming on the top and stop the cheese from clumping together as it cools.
3. Add a Liquid: Incorporating a small amount of liquid such as milk, cream, beer, or broth can help keep the queso from becoming too thick. This is especially helpful if the queso begins to harden, as heating it up and stirring in a bit of liquid can help restore its creamy texture.
4. Use Processed Cheese: Processed cheeses, like Velveeta, are formulated to melt smoothly and stay that way even when they cool down. Using processed cheese as the base of your queso can help ensure it remains dippable.

Remember, even with these tricks, queso will eventually begin to solidify as it cools. If you find your queso has hardened, simply reheat it gently while stirring, adding a bit of liquid if necessary, to restore its creamy texture.

Can smoked queso be frozen?

Technically you can. But generally, it’s not recommended. Cheese dips like queso usually contain ingredients that don’t freeze and thaw well. When frozen and then thawed, the texture of the cheese can change, becoming grainy or separated due to the different components (like fat and protein) in the cheese not emulsifying properly.

With that said, if you do decide to freeze your smoked queso, make sure to store it in an airtight container, and consume it within a couple of months for the best quality. When you’re ready to eat it, thaw it slowly in the fridge, and then heat it gently on the stove, stirring constantly, to help reincorporate any separated ingredients.

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Have questions or suggestions about smoked queso recipes? Leave them in the comments below.