Are you ready to kick your summer snack game up a notch? Forget store-bought queso, because just 15 minutes in the smoker and you’ll have a queso dip that will wow your guests and leave everyone wanting more. With my foolproof Smoked Queso recipe, creating that authentic smoky flavor has never been easier. Let me show you how to make a queso dip that will be the star of your next gathering! Packed with cheese and spices, this dip is the perfect combination of smoky flavor and silky gooey texture. Not only will this Smoked Queso have your friends and family coming back for more, but you’ll also have more time to enjoy your summer activities because this dip only requires 15 minutes of prep time. Get ready for the easiest and most delicious dip recipe of the summer!

Making a smoked queso dip has never been easier with my Smoked Queso! Made in only 15 minutes on the smoker, this Smoked Queso recipe will be your favorite summer snack to serve all summer.

This Smoked Queso recipe is one I’ve always wanted to try making. Queso Dip is my absolute favorite, and infusing it with all that delicious smoky flavor is exactly what it needs to take it to the next level! This will become a summer BBQ staple at my house – it is so easy to make! Even easier than stovetop queso or slow cooker.

And the best part? It only takes about 30 minutes!

Serve this recipe at a summer party along with my Bacon Ranch Pasta Salad or my BBQ Corn Ribs for a great BBQ spread!

Smoked Queso Ingredients

Velveeta Cheese. This is a must in all queso recipes!
Pepper jack cheese – for that extra kick!
Cheddar cheese.
Cream cheese.
Heavy cream.
Green chiles.
Rotel or diced tomatoes.
Jalapenos.
Chorizo sausage. Feel free to replace this with breakfast sausage if you prefer!
Chili powder.
Ground cumin.
Fresh cilantro.

How to make Queso on the Smoker

You can start with preheating your smoker to 225. Then take your pan – I used a cast iron skillet, but you can use a disposable aluminum pan or foil pan – and place in all the cheese. Pour over the heavy cream, and then sprinkle on all toppings besides the cilantro.

Place the queso on the smoker. Allow to smoke for about 25-30 minutes depending on your smoker, then carefully mix everything together using a rubber spatula. Place back on the smoker for 10-15 minutes.

Once the queso is done smoking, remove it from the heat and add the cilantro. Make sure to serve immediately!

What smoker should I use?

I use a wood chip smoker, but that is just my preference. Any smoker will work for this recipe.

How do you thin out Smoked Queso?

If your queso is too thick, thin it out with some heavy cream while it’s still hot.

Storage and Freezing

You can store your Smoked Queso in an airtight container in the fridge for up to 5 days. To reheat, place the desired amount in a small bowl and microwave for 2 minutes, in 30 seconds intervals, stirring in between each.

I do not recommend freezing this dish because of all the chees

Tips and Tricks

If you don’t care for sausage, you can replace it with ground beef. Just be sure to fully cook the ground beef on the stove before adding it to the queso!
If you don’t have a smoker, this Smoked Queso can be cooked in the oven at 375 for 30-40 minutes. To keep the amazing smoke flavor, add a tiny bit of liquid smoke to the pan!
Serve with tortilla chips, blue corn chips, or even some veggies like sliced bell peppers!
Replace the heavy cream with evaporated milk to keep the queso from hardening too quickly. This is a great tip if you will be serving at a party or BBQ!

Smoked Queso

Prep Time: 15 minutes

Cook Time: 40 minutes

Total Time: 55 minutes

Making a smoked queso dip has never been easier with my Smoked Queso! Made in only 15 minutes on the smoker, this Smoked Queso recipe will be your favorite summer snack to serve all summer.

Ingredients

8oz cheddar cheese, shredded
8oz pepper jack cheese, shredded
8oz velveeta cheese, cubed
8oz cream cheese, cubed
¼ cup heavy cream
4oz can green chiles, drained
10oz can Rotel, drained
2 jalapenos, seeded and diced
12oz cooked chorizo sausage, finely chopped
1 TBSP chili powder
½ TBSP cumin
2 TBSP fresh cilantro, chopped

Instructions

Preheat your smoker to 225℉. In a cast iron pan or disposable foil pan, add in sections the cheddar cheese, pepper jack cheese, Velveeta cheese, and cream cheese. Pour the heavy cream over the cheeses and sprinkle over the green chilies, Rotel, diced jalapenos, chorizo sausage, chili powder, and cumin.
Smoke for 30 minutes (the time may vary depending on your smoker) or until the cheeses melted and bubbling slightly. Mix together using a wooden spoon and let smoke for another 10 minutes.
Remove from the smoker and stir in the chopped cilantro, serve with tortilla chips and enjoy!

Nutrition Information:

Yield:

Serving Size:

1
Amount Per Serving: Calories: 424Total Fat: 36gSaturated Fat: 19gTrans Fat: 0gUnsaturated Fat: 13gCholesterol: 100mgSodium: 1079mgCarbohydrates: 6gFiber: 0gSugar: 3gProtein: 21g

Smoked Queso

Smoked Queso Ingredients