Name: Smoked Queso Recipe
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: Tex-Mex
Ingredients: 1 lb. ground sausage, browned and crumbled (or ground beef); 2 lbs. American cheese, cubed; 1 lb. pepper jack cheese, cubed; 2 cans (10 oz each) Rotel diced tomatoes and green chilies; 1 can (4 oz) chopped pickled jalapeños; 1 tsp garlic powder; ½ tsp salt; ½ cup fresh cilantro, chopped; Hickory wood chips for smoking; Milk or beer as needed for consistency

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Introduction

Smoked queso is a rich, flavorful dip that combines melted cheeses with spicy tomatoes, jalapeños, and smoky sausage. Perfect for gatherings, this creamy treat brings a delicious twist to your usual cheese dip with the addition of hickory smoke.

A close-up view of a creamy, orange-yellow cheese dip with visible bits of green herbs, chunks of meat, and a smooth, slightly chunky texture filling a black pan. On one side of the dip, there is a colorful salsa layer made of finely chopped red tomatoes, purple onions, and green herbs. A woman's hand is dipping a triangular yellow tortilla chip into the cheese dip, lifting some of the cheesy mixture with it. The background shows a white marbled texture with a red and white checkered cloth partially visible. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 lb. ground sausage, browned and crumbled (or ground beef)
2 lbs. American cheese, cubed
1 lb. pepper jack cheese, cubed
2 cans (10 oz each) Rotel diced tomatoes and green chilies
1 can (4 oz) chopped pickled jalapeños
1 tsp garlic powder
½ tsp salt
½ cup fresh cilantro, chopped
Hickory wood chips for smoking
Milk or beer as needed for consistency

Instructions

Step 1: Preheat your smoker to 275°F using hickory wood chips for a deep smoky flavor. Oak or mesquite can also be used.
Step 2: In a skillet over medium heat, brown and crumble the ground sausage (or ground beef) until cooked through with small crumbles. Drain excess grease and set aside.
Step 3: In a 9×13-inch aluminum pan, cast iron skillet, or heavy Dutch oven, combine the browned sausage, cubed American cheese, cubed pepper jack cheese, Rotel diced tomatoes with green chilies, chopped pickled jalapeños, garlic powder, and salt.
Step 4: Place the pan in the smoker and smoke the queso for 30 to 45 minutes. Stir every 15 to 20 minutes and add more hickory wood chips every 20 minutes to keep the smoke steady.
Step 5: Check the queso’s consistency as it cooks. If it becomes too thick, gradually add milk or beer to reach your desired smoothness.
Step 6: During the last 5 minutes of cooking, stir in the chopped fresh cilantro. Serve the queso immediately while it’s hot and melty.
Step 7: Alternative Grill Method: Light charcoal in a starter until coals turn gray. Move coals to one side and top with hickory wood chips. Place the pan with queso on the opposite side of the grill, close the lid, and follow the same timing and stirring instructions as above.

Tips & Variations

For a milder dip, reduce or omit the pickled jalapeños. For extra heat, add fresh diced jalapeños or a splash of hot sauce.
Use a combination of cheeses like Monterey Jack or a sharper cheddar for a different flavor profile.
Adding a splash of beer not only thins the queso but adds subtle depth; try a light lager or amber ale.
Keep stirring to prevent the cheese from scorching and to ensure even melting.

Storage

Store leftover smoked queso in an airtight container in the refrigerator for up to 3 days. Reheat gently in a saucepan over low heat, stirring frequently. Add a little milk or beer to loosen the dip if it thickens when cooled.

How to Serve

The image shows a round black skillet filled with creamy, orange-colored cheese dip with small bits of green herbs and chunks visible throughout the smooth mixture, topped with a pile of finely chopped red tomatoes, purple onions, and green jalapeños placed slightly off-center. The skillet rests on a red-and-white checkered cloth over a white marbled surface. Around the skillet, there are some tortilla chips and two glasses of yellowish beer slightly blurred in the background. The scene is warm and inviting, focusing on the rich texture and colors of the dip and fresh toppings. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make smoked queso without a smoker?

Yes, you can use the alternative grill method by arranging charcoal and wood chips to create indirect heat and smoke. Alternatively, melt the ingredients on the stove for a quick version, but it won’t have the same smoky flavor.

What can I serve with smoked queso?

Smoked queso pairs perfectly with tortilla chips, sliced vegetables, soft pretzels, or as a topping for burgers and tacos. It’s a versatile dip that complements many party foods.