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
Units
Scale
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
