Description
A flavorful and creamy smoked queso dip made with Velveeta, Pepper Jack, ground beef, and smoky jalapenos, perfect for grilling and dips. This easy recipe provides a cheesy, savory treat with a smoky twist, ideal for parties or casual gatherings.
Ingredients
Smoked Queso Ingredients
1 block of Velveeta 32 ounces
1 block of Pepper Jack Cheese 16 ounces
1 can Rotel 20 ounces
3/4 cup pickled jalapenos in a jar
1/2 onion diced
1/2 tablespoon minced garlic
1 pound ground beef cooked and chopped
Instructions
- Prepare the mixture: Add Velveeta, Pepper Jack cheese, diced onion, minced garlic, Rotel with liquid, pickled jalapenos, and cooked ground beef into an aluminum foil 9×13 pan. Mix everything to combine evenly.
- Preheat the grill: Set your grill to a temperature between 200-250°F. This range allows for slow, smoky cooking.
- Cook the queso: Place the pan with the cheese mixture on the grill uncovered. Cook for approximately 2 hours, stirring every 15-20 minutes to prevent sticking and ensure even melting and smoky flavor transfer.
- Serve: Once the queso is hot, creamy, and smoky, transfer to a serving dish and enjoy with your favorite dippers such as pork rinds, corn chips, tortilla chips, or veggies.
Notes
- Adjust the grilling temperature slightly depending on your grill’s heat consistency.
- Stirring frequently helps to prevent burning and promotes even melting and smoky infusion.
- For added flavor, consider adding a splash of smoked paprika or cayenne pepper.
Nutrition
- Serving Size: 1/8 of the pan (about 1/2 cup)
- Calories: 290 kcal
- Sugar: 4 g
- Sodium: 950 mg
- Fat: 22 g
- Saturated Fat: 13 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 9 g
- Fiber: 1 g
- Protein: 15 g
- Cholesterol: seventy-five mg
