Are you hosting a barbeque party in the backyard? Then this easy smoked queso recipe will go well with your juicy grilled turkey and chicken breast. The loaded cheese dip infused with smoky flavors and a combo of meat, veggies and cream satisfy your cheesy and creamy craving.
What is Queso Dip?
In Spanish Queso means “Cheese”, smoked queso is a Mexican cheese dip that is popular for its delightful flavors worldwide. Traditionally, the melted cheese dip is served with crackers, tortillas, and as a topping for various Mexican dishes. This Mexican queso is a perfect cheese dip served on various occasions.
Smoked Queso Recipe
When it comes to smoked queso dip, the melted cheese dip is infused with smoke to make it more appetizing and delicious. The combination of cheese like Velveeta, cheddar, and pepper jack cheese, is melted along with cooked meat, tomatoes, and green chilies to make a perfect dip. You can alter this recipe in various ways and prepare this in different methods. As this is a crowd pleasing dip, no one will left behind to enjoy a tempting cheesy dip.
Ingredients You Will Need
Velveeta: For a rich texture and flavor, I am using yellow Velveeta cheese, You can use American white cheese or Monetary Jack cheese as a substitute.
Cheddar and Pepper Jack Cheese: The combo of sarp cheddar cheese and pepper jack cheese goes really well for the recipe creating a rich, gooey cheese flavors.
Milk: To balance the consistency of melted cheese, I am using whole milk. You can substitute milk with cream cheese, heavy cream, or dairy cream.
Ground Beef: Leftovers of cooked beef go really well adding savory notes to the dip. However, you can prepare ground meat for the dip, or use sausages. As I don’t have leftovers, I am cooking ground beef for the dip.
Tomatoes and Green Chillies: A can of diced tomatoes with green chilies is a quick way to prepare the dip. You can use a Rotel can, or fresh diced tomatoes will also work great.
Jalapeno: To kick up the spice, diced jalapenos are used in the recipe. You can omit this ingredient if you don’t like spices or substitute it with pickle jalapenos.
Cilantro: Chopped fresh cilantro add, fresh herby flavors to the dip.
Spices: I am using salt, black pepper powder, paprika powder, onion powder, garlic powder, and cumin powder to elevate the flavors.
Olive Oil: For cooking the ground meat, I am using olive oil you can substitute it with regular cooking oil.
Step By Step Directions
Step1- Preheat the Smoker
- Start by preheating the smoker to 121°C.
Step2- Cook Ground Beef
- In a cast iron skillet, pour a tablespoon of olive oil, and cook the ground meat until it changes color.
- Then add garlic powder, paprika powder, onion powder, salt, and cumin powder to the ground meat.
- Cook on high flame until oil separates and meat is fully done.
Step3- Prepare Veggies and Cheese
- Meanwhile, finely dice tomatoes, green chilies and jalapenos and set them aside.
- Then cut the cheese blocks into small cubes.
Step4- Arrange in Pan
- In an aluminum or regular baking pan, add cooked meat, diced tomatoes, green chilies, jalapenos, and cheese cubes.
- Then pour milk into the pan.
- Sprinkle salt and black pepper over the ingredients.
Step5- Smoke and Garnish
- Then put the pan in smoker and smoke for 30 minutes or until cheese melts.
- After 30 minutes, give it a good mix to combine well. and smoke for another 30 minutes.
- Remove from smoker and garnish with freshly chopped cilantro.
How to Serve Smoked Queso Dip
You can serve this dip with a variety of ideas like:
- Tortilla Chips
- Sauteed Vegetables
- Sauce for Burgers and Wraps
- With Nachos
Other Methods of Making Smoked Queso Recipe
Charcoal or Gas Grill: If you don’t have a Traeger smoker you can still enjoy this smoked Mexican dip by making it on a charcoal or gas grill. Cook at 148°C or until cheese melts. You can use liquid smoke to infuse the smoky flavors.
Oven: To make this recipe in the oven follow the same directions and replace the smoke step by cooking it in a 190°C preheated oven for 40-45 minutes. Stir it in 35 minute intervals.
Slow Cooker: Add cooked meat, cheese, tomatoes, chilies, and jalapenos in a slow cooker and cook for 1-2 hours at a high setting. Make sure to stir in between at every 30 minute intervals.
Storage & Reheating
- You can store this delicious dip in an airtight container for 4-5 days in the refrigerator. If the weather is cold in your area it is good to store at room temperature for 2 days.
- To reheat the queso, microwave it for 2 minutes in a microwave safe dish.
- Freezing queso is not a good idea, as milk, and melted cheese doesn’t freeze well.
Tips That Will Help
- The Velveeta in the dip solidifies it, so keep this in a warm place to avoid solidifying. You can use a crockpot at warm settings to keep its consistency well.
- For a less spicy queso, remove the seeds from jalapenos.
- Remove the excess grease from cooked meat before adding it to the baking pan.
FAQ’s
How long to smoke queso?
It will take 30 minutes to penetrate the smoke into the dip. You can smoke it full time or for a lighter smoke flavor smoke for 30 minutes. However, avoid oversmoking to prevent the dip from unpleasant taste.
Which wood is best to smoke queso?
I use a combo of hickory, oak, and cherry wood for my Traeger smoker. However, the choice of wood depends on your personal preference. If you want mild sweet smoke flavors then go for, alder, pecan, and applewood.
Why my smoked queso recipe is thick?
If your smoked queso is turning thick it is because of Velveeta, make sure to keep the dip warm to avoid clumping. You can add milk to balance the consistency of the dip.
Smoked Queso Recipe
Equipment
- Smoker
Ingredients
- 2 Cups Velveeta
- 1 Cup Pepper Jack Cheese
- 1 Cup Cheddar Cheese
- 1 Cup Milk
- 1 Cup Ground Beef
- 4 Tbsp Green Chillies
- 1 Cup Tomatoes
- 2 Tbsp Jalapeno
- 1 Tsp Black Pepper Powder
- 1/2 Tsp Paprika Powder
- 1/2 Tsp Onion Powder
- 1/2 Tsp Garlic Powder
- 1/2 Tsp Cumin Powder
- 1 Tsp Salt
- 1 Tbsp Olive Oil
- Fresh Cilantro for garnish
Instructions
- Start by preheating the smoker to 121°C.
- In a cast iron skillet, pour a tablespoon of olive oil, and cook the ground meat until it changes color.
- Then add garlic powder, paprika powder, onion powder, salt, and cumin powder to the ground meat.
- Cook on high flame until oil separates and meat is fully done.
- Meanwhile, finely dice tomatoes, green chilies and jalapenos and set them aside.
- Then cut the cheese blocks into small cubes.
- In an aluminum or regular baking pan, add cooked meat, diced tomatoes, green chilies, jalapenos, and cheese cubes.
- Then pour milk into the pan.
- Sprinkle salt and black pepper over the ingredients.
- Then put the pan in smoker and smoke for 30 minutes or until cheese melts.
- After 30 minutes, give it a good mix to combine well. and smoke for another 30 minutes.
- Remove from smoker and garnish with freshly chopped cilantro.
