Meet your new party favorite: Smoked Queso! This smoky, creamy cheese dip transforms basic ingredients into a melty, flavor-packed showstopper that’s impossible to resist. Whether you’re hosting friends, tailgating, or just indulging in a weekend treat, this easy, crowd-pleasing dip is always the first thing to disappear.
Why You’ll Love This Recipe
- Irresistibly Smoky Flavor: The subtle kiss of smoke turns plain queso into something unforgettable and addictive.
- Feeds a Crowd with Ease: This big-batch dip is designed for sharing and is always a hit for parties, game nights, or potlucks.
- Effortless One-Pan Clean-Up: Made in a disposable aluminum pan, clean-up is basically a non-issue—just toss it!
- Totally Customizable: Easily swap ingredients or cheeses, stir in extras, or make it as mild or spicy as you like.
Ingredients You’ll Need
Every ingredient in this Smoked Queso plays its part, building layers of savory, cheesy, and gently spicy magic. This is one of those recipes where starting with the basics gives you so much payoff, and there’s true beauty in the simplicity!
- Velveeta (32 ounces): The creamy backbone that keeps the queso blissfully smooth and melty, even as it sits out.
- Pepper Jack Cheese (16 ounces): Adds extra gooeyness and a gentle kick of peppery heat for complexity.
- Rotel Tomatoes (20-ounce can): A can of classic Rotel (including juices) offers a juicy, zesty burst that brightens every bite.
- Pickled Jalapenos (3/4 cup): Chopped from a jar, they bring the perfect tang and levels of spice—plus a little color contrast.
- Onion (1/2, diced): Adds mild sweetness and a tender crunch that melts into the dip as it cooks.
- Minced Garlic (1/2 tablespoon): For a savory punch that mingles beautifully with the cheeses and meats.
- Ground Beef (1 pound, cooked & chopped): Adds heartiness and brings savory, meaty notes to make this queso feel like a complete meal.
Variations
Smoked Queso is all about having fun and making it your own! Feel free to adapt, swap, and experiment—this recipe welcomes your creativity and accommodates lots of palates and needs.
- Switch Up the Proteins: Use spicy sausage, chorizo, or pulled chicken for a different twist and extra flavor.
- Add Beans or Corn: Stir in black beans, corn, or even diced bell peppers for extra color, fiber, and Southwest flair.
- Make It Vegetarian: Skip the meat and double the veggies, or add crumbled meatless ground for the same texture.
- Dairy-Free Queso: Use plant-based cheeses and meat alternatives—smoke brings richness and character to any base!
How to Make Smoked Queso
Step 1: Gather and Prep the Ingredients
This recipe is wonderfully straightforward, but having everything chopped and ready makes it effortless. Dice your onion, mince the garlic, chop the pickled jalapenos (if needed), brown and crumble the ground beef, and cut the cheeses into cubes so they melt evenly.
Step 2: Layer Everything in the Pan
Grab your 9×13 aluminum pan and pile in the cubes of Velveeta and Pepper Jack, followed by the cooked beef, Rotel with all the juices, onions, garlic, and chopped jalapenos. No need for precise layering—just spread things out, making sure the cheese is distributed for even melting.
Step 3: Smoke Low and Slow
Place the pan uncovered directly on your preheated grill set to 200-250°F. Let the gentle woodsy smoke work its magic for about 2 hours. Be sure to give the queso a good stir every 15-20 minutes—this prevents sticking and helps everything blend together smoothly.
Step 4: Serve and Enjoy
Once the Smoked Queso is gloriously melty and well-blended, take it off the grill. Give it one final stir, then set it out with all your dippers—tortilla chips, corn chips, pork rinds, veggies, you name it. Get ready for cheers and second helpings!
Pro Tips for Making Smoked Queso
- Best Woods for Smoking: Choose mild woods like hickory, pecan, or apple—these infuse the queso with rich flavor without overpowering it.
- Cheese Cube Size Matters: Cut the Velveeta and Pepper Jack into 1-inch pieces for faster, more even melting as everything cooks together.
- Keep It Covered Until Ready to Serve: If you’re prepping ahead, cover the queso with foil to keep the smoke in and avoid skin forming on top.
- Stir Early and Often: Frequent stirring while smoking ensures every bite is creamy and prevents anything from sticking to the bottom or edges.
How to Serve Smoked Queso
Garnishes
Give your Smoked Queso a little flair with a shower of sliced scallions, a sprinkle of fresh cilantro, or extra pickled jalapeno rounds. For a touch of spice and color, a dusting of smoked paprika or chili powder looks gorgeous and tastes great!
Side Dishes
This queso begs for dippers! Serve it with classic tortilla chips, crunchy corn chips, warm soft pretzels, pork rinds for a low-carb option, or even an array of crisp veggies like bell pepper strips, celery, and carrot sticks.
Creative Ways to Present
For parties, keep the dip warm in a slow cooker on “keep warm” with a ladle alongside dippers. Or, swirl queso into loaded nachos, spoon over burgers, or stuff quesadillas and breakfast burritos for a smoky, cheesy twist that never disappoints.
Make Ahead and Storage
Storing Leftovers
If you happen to have leftover Smoked Queso (lucky you!), let it cool to room temperature, then transfer to an airtight container. It keeps beautifully in the fridge for up to 4 days—perfect for snacking all week.
Freezing
Yes, you can freeze smoked queso! Portion any cooled leftovers into freezer-safe containers, leaving a little room for expansion. Thaw overnight in the refrigerator—just know the texture might be a touch less creamy after freezing, but stirring well while reheating helps bring it back.
Reheating
Reheat gently in a saucepan over low heat, stirring often, or microwave in short bursts, stirring between intervals until creamy and hot. If it seems too thick, add a splash of milk to smooth it back out.
FAQs
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What’s the best wood to use for smoking queso?
Mild woods like pecan, hickory, or applewood are ideal—they add a complimentary smoky flavor without overwhelming the cheese, letting all the deliciousness of your queso shine through.
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Can I make smoked queso ahead of time for a party?
Absolutely! Prepare and smoke the queso a day in advance, then reheat it gently before serving. Set it out in a slow cooker on the “keep warm” setting to keep it hot and melty throughout your gathering.
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Is there a way to make this recipe spicier (or milder)?
For more heat, add extra pickled or fresh jalapenos, a spoonful of hot sauce, or chopped chipotles in adobo. To keep it mild, reduce or omit the jalapenos and opt for a milder cheese like Monterey Jack.
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Can I make this smoked queso without a grill or smoker?
Yes! You can bake the assembled queso at a low temperature in your oven. While you’ll miss the signature smoke, you can add a drop of liquid smoke to the mix—or simply enjoy a mouthwatering, oven-baked version.
Final Thoughts
Smoked Queso takes the simple, classic flavors you love and dials them up with a smoky hug that makes every bite unforgettable. Whether it’s your first time or your fiftieth, I hope you’ll give this recipe a try and make it your own. Just be warned: no matter how much you make, it always seems to disappear fast—so dig in, share the love, and savor every last scoop!
Print
Smoked Queso Recipe
- Prep Time: 5 minutes
- Cook Time: 2 hours
- Total Time: 2 hours 5 minutes
- Yield: 9x13 pan 1x
- Category: Grilling
- Method: Grilling
Description
This Smoked Queso recipe combines the rich flavors of Velveeta, Pepper Jack cheese, Rotel, pickled jalapenos, and ground beef for a deliciously smoky dip that’s perfect for any gathering or party.
Ingredients
Supplies
- Grill
- Aluminum Pan
- Meat Chopper
Smoked Queso Ingredients
- 1 block of Velveeta (32 ounces)
- 1 block of Pepper Jack Cheese (16 ounces)
- 1 can Rotel (20 ounces)
- 3/4 cup pickled jalapenos in a jar
- 1/2 onion, diced
- 1/2 tablespoon minced garlic
- 1 pound ground beef, cooked and chopped
Instructions
- Add all the ingredients into your 9×13 aluminum foil pan: Velveeta, Pepper Jack cheese, diced onion, garlic, Rotel with liquid, pickled jalapenos, and cooked ground beef.
- Preheat the grill to 200-250 degrees. Place the cheese dip on the grill uncovered.
- Cook for 2 hours and stir every 15-20 minutes.
- Serve the smoked queso with your favorite dippers like pork rinds, corn chips, tortilla chips, veggies, etc.
Nutrition
- Serving Size: 1 serving
- Calories: Estimated based on ingredients
- Sugar: Estimated based on ingredients
- Sodium: Estimated based on ingredients
- Fat: Estimated based on ingredients
- Saturated Fat: Estimated based on ingredients
- Unsaturated Fat: Estimated based on ingredients
- Trans Fat: Estimated based on ingredients
- Carbohydrates: Estimated based on ingredients
- Fiber: Estimated based on ingredients
- Protein: Estimated based on ingredients
- Cholesterol: Estimated based on ingredients
