Smoked Queso is a creamy, cheesy dip loaded with chorizo, Rotel, green chiles, jalapeños, and Mexican seasonings. Cooking it low and slow on the smoker adds a delicious smoky flavor that makes this an easy appetizer for parties, game day, or backyard cookouts.
I make this queso in my Kamado Joe, but you can use any smoker or charcoal grill. I love how everything melts together right in the pan, making it easy to prepare and even easier to serve.
Why I Love Smoked Queso
Ingredients
About the Ingredients ⭐
- Cheddar & Pepper Jack Cheese – Adds plenty of cheesy flavor with a little kick.
- Velveeta & Cream Cheese – Makes the queso smooth, creamy, and easy to dip.
- Heavy Cream – Helps thin the cheese as it melts.
- Green Chiles & Rotel – Add tomato, chile flavor, and a little heat.
- Jalapeños – Use seeded jalapeños for heat or bell peppers for a milder queso.
- Chorizo – Cook and finely chop before adding to the queso.
- Chili Powder & Cumin – Add warm Mexican-inspired flavor.
- Fresh Cilantro – Adds a fresh finish.
Be sure to check out the full recipe and ingredient list below
How to Make Smoked Queso
Add the Cheese: Preheat the smoker to 225°F. Add the cheddar, pepper jack, Velveeta, and cream cheese to a cast iron skillet or disposable foil pan.
Add the Mix-Ins: Pour the heavy cream over the cheese. Add the green chiles, Rotel, jalapeños, cooked chorizo, chili powder, and cumin.
Smoke: Smoke for about 30 minutes, or until the cheese is melted and bubbling slightly. Stir well and smoke for another 10 minutes.
Finish: Remove from the smoker and stir in the fresh cilantro.
Tips I Found Helpful 💙
- Shred your own cheese. It melts smoother than pre-shredded cheese.
- Drain the Rotel and green chiles. This helps keep the queso from getting too thin.
- Stir during smoking. Give everything a good stir once the cheeses have melted so the queso becomes smooth and creamy.
- Adjust the heat. Use jalapeños for some spice or bell peppers for a milder version.
Questions Readers Ask Most
“so delicious and easy to make. Love the cheese mixes”
More Cheese Dips I Love
Smoked Queso
Smoked Queso is a creamy, cheesy dip loaded with chorizo, Rotel, green chiles, and jalapeños with delicious smoky flavor.
Ingredients
- 8oz cheddar cheese, shredded
- 8oz pepper jack cheese, shredded
- 8oz velveeta cheese, cubed
- 8oz cream cheese, cubed
- ¼ cup heavy cream
- 4oz can green chiles, drained
- 10oz can rotel, drained
- 2 jalapenos, seeded and diced
- 12oz cooked chorizo sausage, finely chopped
- 1 TBSP chili powder
- ½ TBSP cumin
- 2 TBSP fresh cilantro, chopped
Instructions
- Preheat your smoker to 225℉.
- In a cast-iron pan or disposable foil pan, add in sections the cheddar cheese, pepper jack cheese, Velveeta cheese, and cream cheese.
- Pour the heavy cream over the cheeses and sprinkle over the green chilies, Rotel, diced jalapeños, chorizo sausage, chili powder, and cumin.
- Smoke for 30 minutes (the time may vary depending on your smoker) or until the cheese is melted and bubbled slightly.
- Mix together using a wooden spoon and let smoke for another 10 minutes.
- Remove from the smoker and stir in the chopped cilantro; serve with tortilla chips and enjoy!
Notes
If the queso becomes too thick, stir in a little warm heavy cream until it reaches your desired consistency.
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Nutrition Information:
Yield:
12Serving Size:
1/2 cupAmount Per Serving: Calories: 424Total Fat: 36gSaturated Fat: 19gTrans Fat: 0gUnsaturated Fat: 13gCholesterol: 100mgSodium: 1079mgCarbohydrates: 6gFiber: 0gSugar: 3gProtein: 21g
I had never made queso before, and this was amazing! Had my smoker going with a couple racks of ribs and this made a delicious appetizer. Will definitely make again.