Irresistible Smoked Queso Recipe
Transform your gatherings with this irresistible smoked queso recipe that takes the classic Mexican cheese dip to new heights!
Equipment
- Smoker or pellet grill
- Large aluminum disposable pan
- Heat-resistant spatula
- Wood chips (hickory or mesquite)
- Temperature probe
Ingredients
- 32 oz (2 lbs) Velveeta cheese, cubed
- 16 oz sharp cheddar cheese, shredded
- 16 oz Monterey Jack cheese, shredded
- 2 cans (10 oz each)
- Ro-Tel diced tomatoes with green chilies
- 1 large white onion, finely diced
- 4 jalapeños, seeded and diced
- 1 can (4 oz) diced green chilies
- 1 cup heavy cream
- 2 tablespoons smoked paprika
- 1 tablespoon chipotle powder
- 1 teaspoon ground cumin
- Fresh cilantro for garnish
Instructions
- Preheat your smoker to 225°F (107°C).
- In a large aluminum pan, layer the cubed Velveeta, shredded cheddar, and Monterey Jack cheese.
- Add the Ro-Tel tomatoes (undrained), diced onion, jalapeños, and green chilies on top of the cheese.
- Pour the heavy cream over the ingredients and sprinkle with smoked paprika, chipotle powder, and cumin.
- Place the pan in the smoker and smoke for 1 hour, stirring every 15 minutes to ensure even melting and smoking.
- The smokedqueso recipe is ready when all cheese is completely melted and the mixture has a smooth, creamy consistency.
Notes
- Make ahead: Prepare ingredients up to 24 hours in advance and store separately.
- Storage: Keep leftover smoked queso in an airtight container in the refrigerator for up to 5 days.
- Reheating: Warm in the microwave in 30-second intervals, stirring between each interval, or reheat in a slow cooker on low.