Smoked Queso Recipe With Real Cheese

ByRobin

Smoked queso is a deliciously rich and smoky twist on the classic queso dip, perfect for gatherings, barbecues, or a cozy night in. Cooking it on a smoker infuses the cheese with a deep, wood-fired flavor that’s hard to achieve any other way. Here’s how to make Smoked Queso Recipe.

Smoked Queso Recipe With Real Cheese

Smoked Queso Recipe

This mouthwatering dish takes the classic flavors of melted cheese and spices them up with a smoky twist, resulting in a dip that’s sure to be the star of the party. Perfect for game days, backyard barbecues, or cozy nights in, our Smoked Queso is a crowd-pleaser that will have everyone coming back for more.

Made with a blend of creamy cheeses, diced tomatoes, green chilies, and zesty seasonings, this indulgent dip is smoked to perfection, infusing it with rich, complex flavors that will tantalize your taste buds. Whether served with tortilla chips, crispy vegetables, or crusty bread, our Smoked Queso is guaranteed to be a hit with guests of all ages. So, fire up the smoker and get ready to impress with our mouthwatering Smoked Queso Recipe.

Ingredients

  • 1 lb (450g) Velveeta cheese, cut into cubes
  • 1 cup (about 225g) shredded cheddar cheese
  • 1 (10 oz or about 280g) can diced tomatoes with green chilies (like Rotel), drained
  • 1/2 lb (225g) ground beef or chorizo
  • 1 medium onion, finely chopped
  • 1 red bell pepper, finely chopped
  • 1-2 jalapeños, seeded and finely chopped (adjust to taste)
  • 2 cloves garlic, minced
  • 1 teaspoon cumin
  • 1 teaspoon smoked paprika
  • Salt and pepper to taste
  • 1/4 cup fresh cilantro, chopped (optional, for garnish)
  • Tortilla chips, for serving

Instructions

  • Preheat Your Smoker:
  • Preheat your smoker to 250°F (120°C). While it’s heating, you can start preparing the ingredients for your queso.
  • Cook the Meat:
  • In a skillet over medium heat, cook the ground beef or chorizo until browned. Drain any excess fat. Add the onion, bell pepper, jalapeños, and garlic to the skillet, cooking until the vegetables are softened. Stir in the cumin and smoked paprika, cooking for another minute until fragrant. Remove from heat.
  • Prepare the Queso Mixture:
  • In a large disposable aluminum pan (for easy cleanup), combine the cubed Velveeta, shredded cheddar cheese, and the drained can of diced tomatoes with green chilies. Add the cooked meat and vegetable mixture to the pan, stirring to combine everything evenly. Season with salt and pepper to taste.
  • Smoke the Queso:
  • Place the pan in the preheated smoker. Close the lid and let the queso cook for about 1-2 hours, stirring occasionally. The cooking time can vary depending on your smoker and how smoky you want your queso to be. The queso is ready when all the cheese is melted and the mixture is hot and bubbly.
  • Serve:
  • Carefully remove the pan from the smoker (it will be hot). Garnish the queso with chopped fresh cilantro if desired. Serve warm with tortilla chips for dipping.

Tips

  • Cheese Varieties: Feel free to experiment with different types of cheese to adjust the flavor and texture of your queso. Monterey Jack, pepper jack, or gouda can also work well.
  • Adjusting Heat: The level of spiciness can be adjusted by adding more or fewer jalapeños, or by using hot or mild versions of the canned diced tomatoes with green chilies.
  • Add-Ins: For variety, consider adding black beans, corn, or diced green chilies to the queso mixture before smoking.
  • Serving Suggestions: Smoked queso is perfect for serving at parties or gatherings. Keep it warm on a portable burner or in a slow cooker set to the “warm” setting.

Enjoy your smoked queso, a creamy and smoky dip that’s sure to be a hit with any crowd!

FAQs about Smoked Queso Recipe

1. What ingredients are typically used in Smoked Queso?

The main ingredients in Smoked Queso usually include a variety of cheeses (such as cheddar, Monterey Jack, or pepper jack), diced tomatoes with green chilies, cream cheese, spices (such as chili powder or cumin), and optional add-ins like cooked ground beef or sausage.

2. How long does it take to smoke Queso?

The smoking time for Queso can vary depending on the desired level of smokiness and the type of smoker used. Typically, it takes around 1-2 hours at a low temperature (around 225°F to 250°F) for the Queso to absorb the desired amount of smoky flavor.

3. Can I make Smoked Queso ahead of time?

Yes, you can make Smoked Queso ahead of time and reheat it before serving. Store the prepared Queso in an airtight container in the refrigerator and reheat it gently in a saucepan or microwave until warmed through.

4. Can I customize the ingredients in Smoked Queso?

Absolutely! Smoked Queso is highly customizable, and you can adjust the ingredients to suit your taste preferences. Feel free to add more or less spice, different types of cheese, or additional toppings like jalapeños or cooked bacon.

5. What type of wood is best for smoking Queso?

Mild woods like apple, cherry, or pecan are excellent choices for smoking Queso, as they impart a subtle smoky flavor without overpowering the delicate cheese and other ingredients.

6. What are some serving suggestions for Smoked Queso?

Smoked Queso is delicious served warm with tortilla chips, sliced baguette, or raw vegetables like celery and carrots. It can also be used as a topping for nachos, tacos, or baked potatoes.

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