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
Scale
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.
