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Overhead shot of smoked queso in a large foil pan, with a wooden spoon.
5 from 2 votes

Smoked Queso

Smoked queso is made with 3 kinds of cheese, chunks of chorizo, and made as spicy or mild as you like it. It's the perfect party dip!
Author Diana
Servings 12 servings
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes

Equipment

  • 9x13 disposable pan

Ingredients

  • 2 lb (900g) chorizo or spicy sausage casings removed, cooked and crumbled and drained
  • ½ cup white onion diced
  • 1 tablespoon minced garlic
  • 32 ounces velveeta cut into cubes
  • 8 ounces pepper jack cheese cut into cubes
  • 8 ounces cream cheese cut into cubes
  • 2 x10 ounce cans ROTEL undrained
  • 1 cup pickled jalapeno slices
  • ½ cup milk or more if needed

Instructions

  • 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.

Notes

  • 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.

Nutrition

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