Smoked Queso is the ultimate game-changer for any backyard barbecue or get-together! Imagine the creamy, cheesy goodness of a classic queso, but with an enticing smoky flavor that makes it utterly irresistible. Whether you’re a fan of cheese or grilling, this dish is set to become your new favorite.

Why You’ll Love This Recipe

Easy Preparation: Just throw everything in an aluminum pan and let the grill do the work.
Smoky Flavor: The perfect way to infuse cheese with the outdoorsy aroma of smoke.
Versatile Dipping: Pair it with anything from tortilla chips to veggies, catering to all tastes.
Crowd Pleaser: This dish is bound to be the highlight of any party or gathering.

Ingredients You’ll Need

The beauty of Smoked Queso lies in its simple yet flavorful ingredients. Each element brings something unique, transforming ordinary queso into a smoky masterpiece.

1 block of Velveeta (32 ounces): The foundation of creamy queso, Velveeta melts like a dream.
1 block of Pepper Jack Cheese (16 ounces): Adds a bit of spice and creaminess.
1 can Rotel (20 ounces): Provides the perfect blend of tomatoes and green chilies.
3/4 cup pickled jalapeños: Layers a subtle heat that won’t overpower your taste buds.
1/2 onion, diced: Adds sweetness and texture.
1/2 tablespoon minced garlic: Enhances the depth of flavor.
1 pound ground beef, cooked and chopped: Adds heartiness, making this queso a meal in itself.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

The adaptability of Smoked Queso means you can easily personalize it to suit any palate or occasion. These variations allow for additional creativity while still maintaining that delicious smoky essence.

Chorizo Surprise: Swap out ground beef for chorizo for an extra punch of flavor.
Vegetarian Delight: Omit the meat and add black beans or grilled corn for a veggie-friendly option.
Four Cheese Fusion: Incorporate cheddar and Monterey Jack for a richer cheese profile.

How to Make Smoked Queso

Step 1: Prep Your Ingredients

Begin by gathering all your ingredients. Dice the onion finely and cook the ground beef until it’s nicely browned and crumbled. Once the prep work is done, this tasty dip comes together quickly.

Step 2: Combine and Smoke

Place your Velveeta, Pepper Jack Cheese, Rotel, pickled jalapeños, diced onion, garlic, and cooked ground beef into an aluminum 9×13 pan. Set your grill to 200-250 degrees and let the magic unfold. Stir every 15-20 minutes to ensure everything blends together smoothly. After about two hours, you’ll have a luscious, smokey dip ready to be devoured.

Pro Tips for Making Smoked Queso

Keep an Eye on the Grate Temperature: Different grills may retain heat differently, so adjust the vents as needed to maintain that sweet spot of 200-250 degrees.
Grill-Safe Pans Only: Ensure your pan is sturdy and foil-based to withstand grill temperatures.
Experiment with Wood Flavors: Oak, hickory, or pecan wood chips can bring distinct aromatic layers to your queso.
Add a Splash of Beer: For an extra depth, consider adding a few tablespoons of beer to the mix before smoking!

How to Serve Smoked Queso

Garnishes

Finish off your Smoked Queso with a sprinkle of fresh cilantro or chopped green onions for a touch of color and a burst of freshness. A dollop of sour cream can also add a tangy creaminess to the caliente dish!

Side Dishes

Pair this smoky delight with crispy tortilla chips, crunchy corn chips, or even veggie sticks. If you’re hosting a feast, consider including some spicy BBQ ribs or grilled corn on the cob to complement the queso perfectly.

Creative Ways to Present

For an impressive presentation, serve your Smoked Queso in a hollowed-out bread bowl. Not only does this make it visually stunning, but guests can tear away at the bread and enjoy the cheesy goodness bite after bite!

Make Ahead and Storage

Storing Leftovers

If you happen to have leftovers, simply transfer the Smoked Queso into an airtight container and keep it in the refrigerator. This will ensure the smokey, cheesy delight stays fresh for about 3 to 4 days.

Freezing

This queso can be frozen for longer storage. Make sure it’s fully cooled before transferring it into freezer-safe bags or containers. Thaw it overnight in the fridge before reheating.

Reheating

To reheat, place your leftover Smoked Queso in a saucepan over low heat. Stir continuously until it reaches your desired creamy consistency. If it’s too thick, add a splash of milk or cream to loosen it up.

FAQs

Can I make Smoked Queso without a grill?

Absolutely! If you don’t have a grill, consider using a stovetop smoker or even an oven with smoked paprika to mimic that outdoor flavor.
What’s the best type of wood chip to use?

Woods like hickory, pecan, or even cherry work great, giving the queso a unique and rich flavor profile.
Can this recipe be doubled for a larger crowd?

Certainly! Just use a larger pan and ensure even heat distribution by checking and stirring frequently.
Is there a dairy-free version of this recipe?

You can attempt a dairy-free version using plant-based cheese alternatives, but keep in mind the melting quality and texture may vary.

Final Thoughts

If you’re looking to add a new twist to your culinary repertoire, Smoked Queso is the way to go! With its creamy texture and unique smoky notes, it’s bound to become a favorite. Gather your friends, fire up the grill, and let the cheesy goodness begin!