Can I Make Smoked Queso Without a Smoker?

Absolutely! If you don’t have a smoker, try these alternatives: Grill Method: Use indirect heat on a charcoal or gas grill with wood chips for a smoky flavor. Oven Method: Bake at 225°F (107°C) and add a few drops of liquid smoke for that signature taste. Slow Cooker Method: While it won’t be smoky, cooking on low for 2-3 hours still creates a creamy, delicious queso.

What’s the Best Type of Wood for Smoking Queso?

The type of wood you choose affects the flavor of your smoked queso recipe . Try these options: Hickory: Strong and bold, great for deep smokiness. Cherry or Applewood: Adds a mild, slightly sweet flavor. Pecan or Oak: A balanced option that enhances the cheese without overpowering it.

Can I Make Smoked Queso Ahead of Time?

Yes! Prepare the ingredients, store them in an airtight container, and smoke when ready. If pre-smoked, reheat slowly on the stove or in a slow cooker.

Is Smoked Queso Gluten-Free?

Most smoked queso recipes are gluten-free, but double-check ingredient labels, especially for processed cheeses and seasoning mixes.

Smoked Queso Recipe: Ultimate Cheesy, Smoky Dip 2025

Description

This smoked queso recipe is the ultimate cheesy, smoky dip for BBQs, game nights, and gatherings. Made with melty cheese, bold spices, and savory meats, it’s packed with flavor and perfect for dipping tortilla chips, pretzels, or fresh veggies.

Ingredients

Scale

Cheese Base:

1 lb Velveeta cheese, cubed
1 cup shredded cheddar cheese
1 cup Monterey Jack cheese, shredded
4 oz cream cheese, softened

Meats & Add-Ins:

1/2 lb chorizo, cooked and crumbled
1/2 lb ground beef or breakfast sausage, cooked and crumbled
1 can (10 oz) Rotel tomatoes with green chilies
1/2 cup diced onions
1/4 cup pickled jalapeños, chopped
1 tsp smoked paprika
1 tsp chili powder
1/2 tsp cumin
1/2 cup whole milk or light beer (optional, for thinning)

Garnish (Optional):

Fresh cilantro, chopped
Sliced jalapeños
Crumbled bacon

Instructions

Step 1: Prepare the Smoker

Preheat your smoker to 225°F (107°C). Use mild wood like apple, cherry, or pecan for a balanced smoky flavor.

Step 2: Assemble the Ingredients

In a large cast-iron skillet or aluminum pan, add all the cheeses, cooked chorizo, ground beef, Rotel tomatoes, onions, and jalapeños.
Sprinkle in smoked paprika, chili powder, and cumin for extra depth.
If you prefer a thinner consistency, pour in milk or beer.

Step 3: Smoke the Queso

Place the pan on the grill grates and close the smoker lid. Let it smoke for 1 to 1.5 hours, stirring every 15-20 minutes to prevent burning.

Step 4: Serve and Enjoy

Once the queso is fully melted and smooth, remove it from the smoker.
Garnish with fresh cilantro, jalapeños, or crumbled bacon if desired.
Serve immediately with tortilla chips, pretzels, or grilled bread.

Notes

If the queso thickens too much, stir in a splash of milk or beer while warming.
For a spicier kick, add diced habanero peppers or extra jalapeños.
Leftover queso can be stored in an airtight container and refrigerated for up to 4 days.
Reheat gently on the stovetop over low heat, stirring frequently.

Prep Time: 10 minutes
Cook Time: 1 hour
Category: Dinner
Cuisine: Tex-Mex, BBQ

Nutrition

Calories: 320 kcal
Sugar: 3g
Fat: 26g
Carbohydrates: 8g
Protein: 18g

Keywords: smoked queso recipe, smoked cheese dip, BBQ queso, grilled queso, queso fundido, Tex-Mex cheese dip, smoked nacho cheese