Smoked Queso Recipe
A creamy, smoky cheese dip that’s loaded with flavor from cheddar, Monterey Jack, and Velveeta. This smoked queso recipe delivers a velvety texture and a gentle hint of woodsy smoke, perfect for parties and casual gatherings.
Equipment
- Cast-iron skillet or aluminum pan
- Smoker or grill with wood chips
- Knife and cutting board
- Spoon or spatula for stirring
- Airtight container for leftovers
Ingredients
- 16 oz Cheddar Cheese shredded or cubed
- 8 oz Monterey Jack Cheese shredded or cubed
- 8 oz Velveeta or other processed cheese
- 1 can 10 oz Diced Tomatoes with Green Chilies
- 1 cup Diced Onions
- 1 cup Chopped Bell Peppers
- 1 tsp Cumin
- 1 tsp Garlic Powder
- Salt & Pepper to taste
- ¼ to ½ cup Milk or Cream optional
Optional: Cooked ground turkey, shredded chicken, black beans, diced jalapeños
Instructions
- Preheat your smoker or grill to 225°F–250°F.
- Layer shredded cheeses, diced tomatoes with green chilies, onions, peppers, cumin, and garlic powder in a cast-iron skillet or aluminum pan.
- Smoke for 30–45 minutes, stirring every 15 minutes to ensure even melting.
- Adjust Consistency with milk or cream if desired.
- Season with salt, pepper, and any additional spices to taste.
- Serve warm with tortilla chips, fresh veggies, or your favorite dippers.
Notes
Feel free to add cooked ground turkey, shredded chicken, or extra veggies to make it even heartier. Adjust seasonings to taste, and thin out the dip with milk or cream if it becomes too thick.