Prep Time 15 minutes minutes
Cook Time 1 hour hour
Total Time 1 hour hour 15 minutes minutes
Preheat the smoker to 250°F/120°C.
Place all of the ingredients in a 9x13 disposable pan, place the pan uncovered in the smoker over indirect heat and cook for 1-2 hours.
Stir the queso every half an hour as it cooks, and add milk as needed to reach the desired consistency.
Serve with tortilla chips.
- This recipe smokes the queso for 1–2 hours over indirect heat. You don’t want to cook it over direct heat, as the cheese may burn.
- meat or chili. It would also taste really good with some chopped up smoked brisket or leftover pulled pork.
Calories: 541kcal | Carbohydrates: 14g | Protein: 34g | Fat: 38g | Saturated Fat: 20g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 116mg | Sodium: 2475mg | Potassium: 439mg | Fiber: 1g | Sugar: 9g | Vitamin A: 1676IU | Vitamin C: 6mg | Calcium: 626mg | Iron: 2mg