If you’ve never tried a smoked queso recipe, let me just say, you’re in for a serious treat. This is not your average cheese dip. We’re talking creamy, smoky, slightly spicy, and absolutely loaded with flavor. It’s the kind of dish that disappears fast at parties and has people begging for the recipe before the pan even cools.
I first made this on a whim for a backyard BBQ, and now it’s requested every single time we fire up the smoker. The combo of melty Velveeta, pepper jack, hearty ground beef (or sausage if you’re feeling bold), and the smoky kiss from wood chips takes queso to a whole new level. Whether you’re making it for game day, a casual get-together, or just because you’re craving something indulgent, this dip delivers every time.
Table of contents
How to Make it
Smoked Queso Recipe
8
servings15
minutes1
hour350
kcalRich, creamy, and smoky, this smoked queso blends cheeses, spices, and savory meats to create the ultimate BBQ appetizer.
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Ingredients
1 lb Velveeta cheese, cubed
1 cup shredded pepper jack cheese
1 lb ground beef or sausage, cooked and crumbled
1 can (10 oz) Rotel diced tomatoes and green chilies
0.5 cup diced onions
0.5 cup diced jalapeños
0.25 cup cream cheese
1 tsp smoked paprika
1 tsp garlic powder
1 tsp onion powder
0.5 cup milk
Tortilla chips, for serving
Directions
- Preheat your smoker to 250°F using your favorite wood chips, I love using hickory or mesquite for that bold, smoky flavor.
- Get your pan ready. Grab a large disposable aluminum pan (makes cleanup so easy!) and toss in the cubed Velveeta, shredded pepper jack, cooked ground beef or sausage, Rotel, diced onions, jalapeños, cream cheese, and all your seasonings.
- Pour in the milk and give everything a good stir. Don’t worry if it’s not perfectly mixed yet, it’ll all come together in the smoker.
- Place the pan into the smoker, close the lid, and let that magic happen. Smoke it for about 1 hour, stirring every 15–20 minutes to help the cheese melt evenly and absorb that smoky goodness.
- Once it’s fully melted and bubbling, carefully remove it from the smoker (use oven mitts!) and give it one last stir.
- Serve hot with tortilla chips or any of your favorite dippers. Just watch how fast it disappears!
Notes
- You can swap ground beef for sausage or even chorizo for added flavor.
- You can substitute Rotel diced tomatoes and green chilies with diced tomatoes and green chilies, canned diced tomatoes with fresh jalapeños or serrano peppers, or plain diced tomatoes with added chili powder for heat.
- Adjust the heat level by adding more or fewer jalapeños.
- Stir every 15 minutes to prevent burning.
Nutrition Facts
- Total number of serves: 8
- Calories: 350kcal
- Fat: 24g
- Saturated Fat: 13g
- Sodium: 790mg
- Carbohydrates: 8g
- Fiber: 1g
- Sugar: 4g
- Protein: 14g
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What Makes This Smoked Queso a Total Crowd-Pleaser
Okay, let’s be honest, any recipe that starts with melted cheese is already winning. But this smoked queso recipe takes things to a whole new level. It’s rich, creamy, loaded with savory flavor, and has that irresistible smoky finish that makes people come back for seconds (and thirds).
Here’s why this queso is the MVP of party dips:
- Bold, smoky flavor: The smoker infuses every bite with that deep, wood-fired aroma you just can’t get from the stovetop.
- Perfectly melty texture: Thanks to Velveeta and cream cheese, the dip stays smooth and creamy without getting greasy or clumpy.
- Loaded with goodness: Between the ground beef or sausage, jalapeños, onions, and Rotel, it’s more than just a dip, it’s a full-on flavor bomb.
- Customizable heat: Want it mild? Use less jalapeño. Love the heat? Add more or swap in hot Rotel.
- Feeds a crowd: This recipe makes a big batch, perfect for parties, potlucks, or family movie night.
- Smoker-friendly and hands-off: Once everything’s mixed, the smoker does the heavy lifting, just stir occasionally and you’re golden.
Dietary tweak ideas:
- Gluten-Free: This recipe is naturally gluten-free, just double-check your sausage or seasoning blends.
- Vegetarian: Skip the meat and bulk it up with black beans, corn, or diced bell peppers.
- Lower fat: Swap in reduced-fat cheeses and ground turkey instead of beef or sausage.
A Little Prep Goes a Long Way, Here’s What to Do First
If you’re anything like me, you love a little prep that makes party day feel easy-breezy. Here’s what you can get out of the way before the smoker’s even warm:
- Cube the Velveeta: Cut it into small cubes so it melts evenly.
- Shred the pepper jack cheese: Freshly shredded melts better than pre-shredded.
- Cook and crumble the meat: You can use ground beef or sausage, either one works great.
- Dice the onions and jalapeños: Store them in an airtight container in the fridge.
- Measure out your spices and milk: Have them ready to dump and stir.
Getting these steps done ahead of time means when it’s go time, you’re just mixing and smoking, easy as that!
Little Secrets That Make This Queso Totally Irresistible
I’ve made this smoked queso recipe more times than I can count, and trust me, these little tricks make all the difference. Whether you’re prepping for a big cookout or just making it for a weekend hangout, these tips will help you hit that perfect cheesy, smoky note every time.
- Shred your own cheese: Pre-shredded cheeses don’t melt as smoothly. Freshly grated pepper jack makes this dip ultra creamy.
- Stir while it smokes: Stirring every 15–20 minutes helps everything melt evenly and prevents clumps.
- Choose a flavorful wood: Hickory and mesquite give a bold smoky finish, but if you want something milder, applewood or pecan are great choices.
- Use a disposable pan: Easy cleanup and you don’t risk ruining a good baking dish in the smoker.
- Keep it warm after serving: A slow cooker on “warm” keeps the queso perfectly melty for hours, great for parties or tailgates.
- Add extra creaminess with smoked cream cheese: For an even silkier dip, swirl in a few spoonfuls of smoked cream cheese once it’s out of the smoker. Total game-changer.
Tasty Twists to Make It Your Own
If you’re like me, you love playing around with ingredients based on what’s in the fridge or what your cravings demand, so here are a few ideas to switch things up!
- Chipotle Queso Vibes: Mix in a tablespoon of chipotle in adobo or try this chipotle queso recipe for a smoky, spicy twist that adds some real depth.
- Cottage Cheese Queso Hack: Want something lighter? Swap out the Velveeta with a blend of pepper jack and cottage cheese like in this clever cottage cheese queso dip recipe. It still gets creamy but cuts down on heaviness.
- Add Smoked Protein: Smoked meats like brisket, pulled pork, or even shredded chicken work beautifully here. Or go bold with a bit of smoked salmon for an unexpected, upscale take.
- Vegetarian Version: Skip the meat altogether and stir in black beans, roasted corn, and fire-roasted peppers. It’s hearty, colorful, and perfect for guests who prefer plant-based options.
- Make it a Full Meal: Serve it over nachos, rice, or roasted broccoli. Speaking of which, you’ve got to try this chicken and broccoli recipe as a cozy dinner idea that pairs beautifully with leftover queso!
Storing Smoked Queso
To store smoked queso, allow it to cool completely. Transfer to an airtight container and refrigerate for up to 4 days. Reheat in a microwave or stovetop with a bit of milk to restore the creamy texture.
Your Burning Questions (FAQs)
Yes, you can prepare the queso mixture ahead of time and smoke it just before serving for the best flavor and texture.
No problem! You can bake the queso in the oven at 350°F for 25–30 minutes, stirring halfway through, then add a few drops of liquid smoke for that signature flavor.
Yes, but the texture may change slightly upon reheating. Freeze in airtight containers for up to 3 months.
Don’t worry, you can replace it with diced tomatoes and green chilies, canned diced tomatoes with fresh jalapeños or serrano peppers, or plain diced tomatoes with added chili powder for heat.
If your queso starts to thicken too much as it sits, stir in a splash of warm milk or even a bit of beer to loosen it up. Keeping it in a slow cooker on the “warm” setting also helps maintain that perfect scoopable texture.
Definitely! Velveeta melts smoothly, but you can mix in cheddar, Monterey Jack, or even a bit of cream cheese for richness. Just keep in mind that non-processed cheeses may not stay as smooth when melted. See the best Velveeta cheese substitutes if you’re looking to switch it up.
Let’s Wrap It Up!
There you have it, your new go-to smoked queso recipe that brings bold flavor, creamy texture, and serious crowd appeal to any occasion. Whether you’re hosting a backyard BBQ, throwing a game day party, or just in the mood for something smoky and cheesy, this dip never disappoints. Don’t be surprised if it becomes the most-requested dish in your smoker lineup.
If you loved this recipe, keep experimenting with other smoker-friendly dips or Tex-Mex-inspired appetizers. It’s amazing what a little cheese, spice, and smoke can do to turn a simple snack into something unforgettable.
So heat up that smoker, grab a big bag of chips, and let the queso flow!
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