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Smoked Queso Recipe

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★★★★★

4.5 from 136 reviews

Smoked Queso is a creamy, flavorful cheese dip made by combining browned sausage, melted American and pepper jack cheeses, tomatoes, jalapeños, and spices, all slowly smoked over hickory wood for a rich, smoky depth. This versatile queso dip is perfect for entertaining, served hot with chips or veggies.

Ingredients

Scale

Meat

  • 1 lb. ground sausage, browned and crumbled (or ground beef)

Cheeses

  • 2 lbs. American cheese, cubed
  • 1 lb. pepper jack cheese, cubed

Vegetables & Flavorings

  • 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

Smoking

  • Hickory wood chips for smoking

Additional Liquids

  • Milk or beer as needed for consistency

Instructions

  1. Prepare smoker: Get your smoker going at 275°F using hickory wood chips, which impart a robust smoky flavor. Oak or mesquite can be used as alternatives for different smoke profiles.
  2. Brown sausage: In a skillet over medium heat, cook 1 lb. of ground sausage (or ground beef), breaking it up as it cooks until nicely crumbled. Drain the grease and set the meat aside.
  3. Combine ingredients: In a 9×13-inch aluminum pan, cast iron skillet, or heavy Dutch oven, combine the browned sausage, cubed American and pepper jack cheeses, two 10 oz cans of Rotel tomatoes and green chilies, one 4 oz can of chopped pickled jalapeños, garlic powder, and salt.
  4. Smoke the queso: Place the pan in the smoker and smoke at 275°F for 30 to 45 minutes. Stir every 15 to 20 minutes to help the cheese melt evenly and add hickory wood chips every 20 minutes to maintain steady smoke flow.
  5. Adjust consistency: As the queso cooks, check the thickness and add milk or beer gradually to reach your desired creamy consistency.
  6. Add cilantro and finish: During the last 5 minutes of smoking, stir in the chopped fresh cilantro. Serve the queso immediately while hot and creamy.
  7. Alternative grill method: Light charcoal in a starter and wait until coals turn gray. Push coals to one side of the grill and top with hickory wood chips. Place the queso pan on the side without coals, close the grill lid, and follow the same timing and stirring routine as with the smoker.

Notes

  • If you prefer a milder dip, reduce or omit the pickled jalapeños.
  • Use beer for a slightly different flavor and thinner consistency; milk keeps it smooth and creamy.
  • Makes a great appetizer for parties or game day gatherings.
  • Can be kept warm in a slow cooker after smoking for convenient serving.
  • Adjust seasoning to taste before serving, adding more salt or spices as desired.

Keywords: Smoked queso, cheese dip, smoked cheese dip, appetizer, party dip, Tex-Mex queso, smoked sausage dip

Find it online: https://miarosetti.com/smoked-queso-recipe/