Smoked Queso Recipe: The Unexplained Crowd-Pleaser You Need

The first time I tried a smoked queso recipe at a backyard BBQ, I was hooked. That subtle kiss of smoke swirling through the creamy cheese, paired with spicy sausage and diced green chiles, it was comfort food magic. Now, this smoked queso recipe has become a staple every time we fire up the grill or smoker.

This dish is more than a dip. It’s a conversation starter, a crowd-pleaser, and a no-fail comfort food that delivers every time. Whether you’re hosting a casual gathering, tailgate, or holiday potluck, this smoked queso fits right in. Best of all, you can toss it together in a disposable pan, throw it in the smoker, and let the flavors do their thing while you enjoy your guests.

Why This Smoked Queso Recipe Just Works

Let’s be honest, there’s no shortage of queso recipes out there. But this one stands out because of its unbeatable balance of smoky depth, creamy texture, and just the right amount of heat.

First off, the base of this smoked queso recipe is Velveeta and cream cheese, two ingredients that melt down into the silkiest texture. Then we layer in cooked chorizo or breakfast sausage for a meaty bite, a can of Rotel for acidity and tang, diced jalapeños for that kick, and a touch of smoked paprika to reinforce the outdoor flavor.

The beauty of this dish lies in how easily you can make it your own. Want it spicier? Add hot sauce or diced habaneros. Need a meatless option? Swap out the sausage for black beans or meatless crumbles. Smoking it slowly adds complexity you can’t get from stovetop queso, while also freeing you up from babysitting a pot.

It’s also one of the easiest recipes to prep ahead and transport. I’ve taken it tailgating, to beach bonfires, and to Sunday football parties. Just bring chips, maybe a cold drink, and watch it disappear fast.

Recipe Card

Smoked Queso Recipe

Recipe by Kenza Edem

0.0 from 0 votes

Difficulty: Easy

Servings

8

servings

Prep time

15

minutes

Cooking time

1

hour 

Calories per serving

350

kcal

Rich, creamy, and smoky—this smoked queso blends cheeses, spices, and savory meats to create the ultimate BBQ appetizer.

Cook Mode

Keep the screen of your device on

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

• 1/2 cup diced onions

• 1/2 cup diced jalapeños

• 1/4 cup cream cheese

• 1 tsp smoked paprika

• 1 tsp garlic powder

• 1 tsp onion powder

• 1/2 cup milk

• Tortilla chips for serving

Directions

• Preheat your smoker: Set your smoker to 250°F (120°C) using your favorite wood chips, like hickory or mesquite.
• Prepare the queso mixture: In a large aluminum pan, combine the cubed Velveeta, shredded pepper jack cheese, cooked ground beef or sausage, Rotel, diced onions, jalapeños, cream cheese, smoked paprika, garlic powder, and onion powder.
• Add milk: Stir in the milk to help with the consistency.
• Smoke it: Place the pan in the preheated smoker. Close the lid and let the queso smoke for about 1 hour, stirring occasionally to ensure the cheese melts evenly.
• Serve: Once the queso is fully melted and bubbling, remove from the smoker. Serve immediately with tortilla chips or your favorite dipping snacks.

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.

Did you make this recipe?

Tag @therecipemasterblog on Instagram and hashtag it with #therecipemaster

Like this recipe?

Follow @therecipemasterblog on Pinterest

Follow us on Facebook!

Follow The Recipe Master on Facebook

Pro Tips for Smoking Queso Like a Pro

1. Choose the right wood: Hickory or mesquite will give your queso a bold, smoky flavor. For a milder taste, use fruit woods like apple or cherry.
2. Monitor the smoker temperature: Maintain a consistent 250°F to ensure even melting without scorching.
3. Cheese consistency: If the queso is too thick, add a splash more milk to thin it out while stirring.
4. Mix it up: Add cooked bacon, green onions, or cilantro for a more dynamic flavor profile.
5. Leftovers?: Reheat smoked queso in the oven at 350°F until warm, stirring occasionally.

Best Sides to Serve with Smoked Queso Recipe for the Ultimate Party Spread:

1. Tortilla Chips: The classic pairing, tortilla chips are perfect for scooping up the rich, smoky queso. Opt for sturdy chips that can hold the weight of the cheese and meat.
2. Grilled Sausages or Hot Dogs: Many BBQ enthusiasts recommend serving smoked queso alongside grilled meats like sausages, hot dogs, or even sliced bratwurst for dipping or drizzling.
3. Pretzels: Soft pretzels or pretzel bites offer a chewy contrast to the creamy queso and add a slightly salty flavor that pairs perfectly with the dip.
4. Vegetable Platter: Fresh veggies like celery, carrots, bell peppers, and cucumber slices provide a lighter, crunchy option to balance the richness of the queso.
5. Nachos: Spread tortilla chips on a tray and drizzle the smoked queso over the top. Add toppings like jalapeños, sour cream, and cilantro to create loaded nachos.
6. Breadsticks or Garlic Bread: Some food blogs suggest serving queso with breadsticks or slices of garlic bread, which can be used for dipping or simply to enjoy with the flavors of the dip.
7. Potato Wedges or Fries: Crispy baked or fried potato wedges and fries are another popular pairing. The queso can be used as a dipping sauce for an extra indulgent side.

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

Final Thoughts

If you’re looking to shake up your appetizer game with something bold, creamy, and downright addictive, this smoked queso recipe is it. It’s more than a dip—it’s a backyard tradition, a smoky blanket of cheesy flavor that wraps around everything it touches.

What I love most about it is the freedom to play with flavor. Every time I make it, I tweak something: different sausage, another pepper, a surprise splash of beer. And it never disappoints. It’s a guaranteed crowd-pleaser that feels homemade, hearty, and just a little bit indulgent.

Whether you’re cooking it for a holiday party, a casual get-together, or just because cheese makes everything better, this smoked queso will never let you down.

And if you’re hooked on bold, smoky flavors, try my Cottage Cheese Queso Dip or this Lipton Onion Dip Recipe (Copycat). They’re equally crowd-pleasing and loaded with flavor.