If you are searching for a dip that will completely steal the show at your next gathering, look no further than this incredible Smoked Queso Recipe. This dish unites creamy, cheesy goodness with a smoky depth that’s simply irresistible, boasting rich Velveeta and spicy Pepper Jack cheese melted perfectly with tangy Rotel, sauteed onions, pickled jalapenos, and savory ground beef. From the first warm, ooey-gooey scoop, you’ll understand why this queso is a beloved crowd-pleaser that transforms ordinary snacks into an unforgettable experience.
Ingredients You’ll Need
Gathering the right ingredients is the first step to mastering this recipe. Each element plays a crucial role, creating that balanced texture, punch of flavor, and vibrant color that makes your smoked queso come alive.
- Velveeta (32 ounces): This creamy cheese base melts smoothly, giving the queso its signature silky texture.
- Pepper Jack Cheese (16 ounces): Adds a spicy kick and a wonderful melting quality to complement the Velveeta.
- Rotel (20 ounces, with liquid): Provides a zesty tomato and green chili element that brightens the entire queso.
- Pickled Jalapenos (3/4 cup): Brings a tangy heat and a slight crunch that enhances every bite.
- Diced Onion (1/2 onion): Offers a subtle sweetness and a fresh layer of flavor to the dip.
- Minced Garlic (1/2 tablespoon): Infuses a warm, aromatic depth that rounds out the savory profile.
- Ground Beef (1 pound, cooked and chopped): Adds hearty meaty texture and richness, making this queso truly satisfying.
How to Make Smoked Queso Recipe
Step 1: Combine Your Ingredients
Start by gathering all your cheeses, vegetables, and cooked beef in a 9×13 aluminum foil pan. Layer the Velveeta and Pepper Jack cheese, diced onion, minced garlic, Rotel with its liquid, pickled jalapenos, and the cooked ground beef. This combination is the foundation of the dip’s luscious flavor and creamy consistency.
Step 2: Prepare Your Grill
Preheat your grill to a low and steady heat between 200 and 250 degrees Fahrenheit. This gentle temperature is key for slowly melting the cheeses and infusing everything with that unmistakable smoky aroma without burning the queso.
Step 3: Cook and Stir
Place the uncovered pan of cheese and ingredients directly onto the grill. Let it cook for about two hours, but make sure to stir it every 15 to 20 minutes. This stirring ensures even melting and blending, helping to develop that creamy, perfectly smoothed texture that’s the hallmark of the Smoked Queso Recipe.
Step 4: Serve Hot and Fresh
Once your queso is molten and thoroughly combined, it’s time to serve! Warm, smoked queso straight from the grill is irresistible, best enjoyed with a good variety of dippers to scoop and savor.
How to Serve Smoked Queso Recipe
Garnishes
A sprinkle of fresh cilantro, extra chopped pickled jalapenos, or diced tomatoes can brighten the rich, smoky flavors while adding a pop of color. For those who love texture, a handful of crushed tortilla chips or a drizzle of hot sauce works wonders on top.
Side Dishes
This smoky cheese dip pairs wonderfully with crunchy corn chips, crispy pork rinds, and fresh-cut veggies. It also complements hearty mains like grilled sausages, fajitas, or tacos exceptionally well, turning any meal into a fiesta.
Creative Ways to Present
Consider serving your smoked queso in a rustic cast-iron skillet or a mini crockpot to keep it warm and inviting throughout your gathering. You can also portion it out into small ramekins for a fun, individual serving idea that’s perfect for parties.
Make Ahead and Storage
Storing Leftovers
Allow the smoked queso to cool slightly then transfer it to an airtight container. Store it in the refrigerator for up to 3 days, making it an excellent make-ahead option for busy days or spontaneous snack cravings.
Freezing
If you want to keep your Smoked Queso Recipe for longer, freezing is possible. Place it in a freezer-safe container and freeze for up to 2 months. Keep in mind that the texture may change slightly after thawing but the flavor remains delicious.
Reheating
Reheat leftover queso gently on the stove over low heat or in a microwave at short intervals, stirring frequently. This careful reheating brings back the creamy texture without separating, letting you enjoy the smoky goodness any time.
FAQs
Can I use different cheeses for the smoked queso?
Absolutely! While the original calls for Velveeta and Pepper Jack for creaminess and spice, you can experiment with cheeses like Monterey Jack or mild cheddar for a different flavor profile, just be sure they melt well.
What type of wood chips work best for smoking the queso?
Fruit woods like apple or cherry provide a mild, sweet smoke that works beautifully with the cheese, but hickory can also add a more intense smoky flavor if you prefer something bolder.
Is there a vegetarian alternative for the ground beef?
Yes, you can substitute the cooked ground beef with sautéed mushrooms, textured vegetable protein, or a plant-based meat alternative to keep the smoky flavor while making it vegetarian-friendly.
Can I make this queso in the oven if I don’t have a grill?
Definitely! Use a low oven setting around 225 degrees Fahrenheit and check and stir the queso every 20 minutes to mimic the slow melting process and to prevent scorching.
What are the best dippers for this smoked queso?
Classic tortilla chips are a go-to, but pork rinds add a crunchy texture, and fresh veggies like bell peppers and celery provide a refreshing contrast that balances the richness of the dip perfectly.
Final Thoughts
There’s nothing quite like serving up a warm, smoky bowl of cheesy goodness to bring everyone together, and this Smoked Queso Recipe does just that with flair. Whether it’s game day, a backyard barbecue, or a cozy night in, this dip is sure to become your new favorite indulgence. Go ahead and fire up your grill to create this crowd-pleaser that turns simple ingredients into mouthwatering magic!
Print
Smoked Queso Recipe
- Prep Time: 15 minutes
- Cook Time: 2 hours
- Total Time: 2 hours 15 minutes
- Yield: 9 servings
- Category: Appetizer
- Method: Grilling
- Cuisine: Tex-Mex
Description
This Smoked Queso Recipe is a rich, flavorful cheese dip that combines Velveeta, Pepper Jack, Rotel, pickled jalapenos, onion, garlic, and ground beef, all slowly melted and infused with smoky goodness on the grill. Perfect for parties or game days, it’s creamy, spicy, and smoky all in one bowl.
Ingredients
Cheese and Dairy
- 1 block of Velveeta (32 ounces)
- 1 block of Pepper Jack Cheese (16 ounces)
Vegetables and Pickled
- 1 can Rotel (20 ounces) with liquid
- 3/4 cup pickled jalapenos in a jar
- 1/2 onion, diced
- 1/2 tablespoon minced garlic
Meat
- 1 pound ground beef, cooked and chopped
Instructions
- Add Ingredients: Place Velveeta, Pepper Jack cheese, diced onion, minced garlic, Rotel with liquid, pickled jalapenos, and cooked ground beef into a 9×13 aluminum foil pan.
- Preheat Grill: Heat your grill to a low temperature between 200-250 degrees Fahrenheit to allow slow melting and smoking.
- Cook on Grill: Place the uncovered aluminum pan with the queso mixture onto the grill.
- Smoke and Stir: Cook for 2 hours, stirring every 15-20 minutes to ensure even melting and prevent burning.
- Serve: Once fully melted and smoky, serve your smoked queso hot with your favorite dippers such as pork rinds, corn chips, tortilla chips, or fresh veggies.
Notes
- Use a meat chopper or fork to finely chop the cooked ground beef before adding to the queso.
- Stirring regularly is important to achieve a smooth, evenly melted cheese dip.
- If you do not have a grill, a smoker or a low-temp oven can be used as an alternative cooking method.
- Adjust the amount of pickled jalapenos to taste depending on your spice preference.
- This queso dip can be kept warm on the grill at low temperature for serving over time.
