Smoked Queso

There’s something truly magical about indulging in Smoked Queso on a cozy evening with friends and family. I remember the first time I made it; the smoky aroma wafting through my kitchen was enough to set everyone’s taste buds tingling. It was a gathering where stories and laughter flowed just as freely as the chips and queso. This creamy, cheesy dip isn’t just a recipe; it’s an experience that weaves itself into the fabric of our memories. Every bite is a reminder of fun times, and the best part? It’s incredibly simple to whip up!

What You Need for Smoked Queso

The ingredients for Smoked Queso are a delightful mix of flavors that come together to create a creamy masterpiece. Each ingredient plays a vital role, contributing to the richness and depth of the dip. Let’s take a closer look at the key players:

• 32 ounces Velveeta cheese: This creamy cheese melts beautifully, forming the base of our dip.
• 16 ounces pepper jack cheese: Adding a zesty kick, pepper jack enhances the flavor profile with its spiciness.
• 20 ounces Rotel tomatoes and chiles: These bring a burst of flavor and texture, balancing out the richness of the cheese.
• 6 ounces Mexican chorizo: Although optional, chorizo adds a bold, savory depth to the dip.
• 1 cup diced onion: Fresh onion contributes sweetness and layers of flavor.
• 2-4 jalapeños: Sliced for added heat and a touch of color.

Smoked Queso Instructions

Making Smoked Queso is a breeze, and I’m excited to guide you through the process. The steps are straightforward, ensuring you achieve that perfect creamy consistency while infusing it with smoky goodness. Let’s dive into these delicious instructions!

1. Preheat your smoker to 250°F. This step is crucial as the right temperature will ensure the cheese melts perfectly while absorbing that wonderful smoky flavor. If you don’t have a smoker, you can use a grill and add wood chips for smoking.

2. Set out a 9 x 13 inch metal pan. If you prefer, a disposable foil pan works just as well. This is where all the magic of melting and blending will happen!

3. Chop the Velveeta cheese and pepper jack cheese into 1-inch chunks. This will help them melt evenly and quickly.

4. Dice the onion and slice the jalapeños. Make sure the jalapeños are sliced thin if you want a spicier kick!

5. Place all the ingredients into the pan: the cheeses, Rotel, chorizo, onion, and jalapeños. You can arrange them nicely if you want a pretty presentation, but don’t worry; they’ll mix together beautifully once heated.

6. Set the pan in the smoker and close the lid. Allow it to smoke for 60 minutes. During this time, the cheeses will melt and the flavors will meld together.

7. After 60 minutes, stir the mixture to combine all the ingredients evenly. This step is essential to ensure every dipper gets a taste of everything!

8. Close the lid again and let it smoke for an additional 10 to 15 minutes. Keep an eye on it; you want it hot and bubbly but not scorched.

9. Once it’s ready, serve hot with tortilla chips or veggie dippers. Watch as everyone enjoys this delicious dip!

Making Adjustments

When it comes to Smoked Queso, there’s plenty of room for creativity. Here are some tips to help you customize it to your liking:

• Storage: Leftover Smoked Queso can be stored in an airtight container in the refrigerator for up to four days.
• Freezing: You can freeze Smoked Queso, but it may alter the texture slightly. Just reheat gently when you’re ready to enjoy it again.
• Pairing: This creamy dip is perfect with tortilla chips, but try serving it with fresh veggie dippers for a healthier option!
• Spice Level: Adjust the amount of jalapeños based on your desired spice level. Add more for a fiery kick!
• Cheese Variations: Feel free to experiment with different cheese blends to find your perfect mix.
• Vegetarian Version: Simply omit the chorizo to create a delicious vegetarian version of this dish.

Best Served With

Serving Smoked Queso can be as fun and creative as making it! Here are some ideas:

• Tortilla Chips: The classic pairing! Crunchy, salty, and perfect for dipping.
• Fresh Veggies: Carrot sticks, cucumber slices, and bell pepper strips make for a refreshing alternative.
• Game Day Snacks: It’s a hit during game days, served alongside nachos and wings.
• Family Gatherings: Serve it at family gatherings as an appetizer to kick off the meal.
• Movie Nights: Bring it out during movie nights for an indulgent and comforting snack.
• Seasonal Parties: Perfect for summer barbecues or cozy winter get-togethers.

FAQ

Conclusion

Smoked Queso is more than just a dip; it’s a cherished recipe that brings friends and family together. Its smoky, cheesy goodness creates a warmth that transforms any gathering into a memorable event. I encourage you to give it a try; you won’t be disappointed. Make it tonight and watch it disappear!

Smoked Queso

The ultimate comfort food, Smoked Queso is a creamy, cheesy dip that brings together the best flavors for any occasion. It's perfect for parties and game days, bringing everyone together for a delicious experience. Make it tonight for an easy and satisfying treat!

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 1 hour hr 15 minutes mins

Total Time 1 hour hr 30 minutes mins

Servings: 24 servings

Course: Appetizers, Side Dishes

Cuisine: Mexican

Calories: 250

Ingredients Equipment Method Notes

Ingredients

  

• 32 ounces Velveeta cheese
• 16 ounces pepper jack cheese
• 20 ounces Rotel tomatoes and chiles
• 6 ounces Mexican chorizo
• 1 cup diced onion
• 2-4 jalapeños

Equipment

• Frying Pan
• Wooden Spoon
• Cutting Board
• Chef's Knife
• Mixing Bowl

Method

 

1. Preheat your smoker to 250°F. This step is crucial as the right temperature will ensure the cheese melts perfectly while absorbing that wonderful smoky flavor. If you don't have a smoker, you can use a grill and add wood chips for smoking.
2. Set out a 9 x 13 inch metal pan. If you prefer, a disposable foil pan works just as well. This is where all the magic of melting and blending will happen!
3. Chop the Velveeta cheese and pepper jack cheese into 1-inch chunks. This will help them melt evenly and quickly.
4. Dice the onion and slice the jalapeños. Make sure the jalapeños are sliced thin if you want a spicier kick!
5. Place all the ingredients into the pan: the cheeses, Rotel, chorizo, onion, and jalapeños. You can arrange them nicely if you want a pretty presentation, but don’t worry; they’ll mix together beautifully once heated.
6. Set the pan in the smoker and close the lid. Allow it to smoke for 60 minutes. During this time, the cheeses will melt and the flavors will meld together.
7. After 60 minutes, stir the mixture to combine all the ingredients evenly. This step is essential to ensure every dipper gets a taste of everything!
8. Close the lid again and let it smoke for an additional 10 to 15 minutes. Keep an eye on it; you want it hot and bubbly but not scorched.
9. Once it’s ready, serve hot with tortilla chips or veggie dippers. Watch as everyone enjoys this delicious dip!

Notes

Skip the chorizo to make a vegetarian queso!

Leftovers will keep well in the refrigerator for up to 4 days.

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Meet Carmen Rhoades

Precision is key to a perfect feast, and I apply that rigor to everything I do here. I am deeply involved in measuring, timing, and refining the techniques behind our recipes. I have cooked this dish multiple times, troubleshooting every step so that your experience in the kitchen is seamless and successful.