Smoked Queso Recipe

Smoked queso in a 9 x 13 disposable foil pan topped with parsley, diced tomatoes and sliced jalapeños.

Print Recipe

5 from 3 votes

Prep Time20

Cook Time20

If Smoking2

Total Time2 40

Course: Appetizer, Grill, Oven Baked, Smoker

Servings:

Calories: 557kcal

Ingredients

4 oz Cream Cheese
16 oz Velveeta Cheese
1 cup Cheddar Cheese
1 cup Monterey Jack Cheese
1/2 lb Breakfast Sausage
1 lb Ground Beef
1 oz Taco Seasoning
20 oz Rotel Tomatoes 2 cans
4 oz Green Chilies
1 cup Onion diced
1/2 cup Evaporated Milk
1 tsp Liquid Smoke
2 Jalapeno Peppers seeded and chopped, optional

Instructions

Grill or Smoker: Preheat to 250 degrees F, using indirect heat and your choice of wood chips for a smoky flavor. Oven: Preheat to 375 degrees F.
Brown your hamburger meat in a large pan on the stovetop, drain grease and return to the pan. Then add in taco seasoning and a splash of water until the meat is evenly coated.
Lightly spray a 9X13 disposable foil pan with cooking spray. Place all the ingredients in the pan and combine, stirring well to mix everything together evenly.
Grill or Smoker: Place the pan on the grill or smoker, away from direct flame, and cook for 1-2 hours, stirring occasionally, until the cheese is fully melted and the dip is hot and bubbly.
Oven: Place the pan into the oven and bake for 15 minutes or until melted, stirring halfway through.
Serve your smoked queso with your favorite dippers and enjoy the rave reviews from your guests!

Notes

Storage and Reheating

If you have leftovers (which is unlikely, given how irresistible this dip is!), you can store them in an airtight container in the refrigerator for up to 4 days. To reheat, place the dip in a microwave-safe bowl and heat it in 30-second increments, stirring after each one, until it's reached your desired temperature.

Here is a link to the Liquid Smoke I use!

Nutrition