This smoked queso recipe is the ultimate crowd-pleaser, a flavor-packed explosion of cheesy goodness that’s practically irresistible. So, if you’re on the hunt for a recipe that’ll have you and your friends drooling and reaching for seconds, you’ve come to the right place.
Why You’ll Love This Easy Traeger Recipe
- Flavor Packed: Smoked queso takes your regular cheese dip to new, smoky heights. The blend of cheeses with smoky undertones can make anyone say “queso, please!”
- Ultimate Crowd-Pleaser: Hosting a get-together? Smoked queso is your secret weapon. It’s a communal dish that gets people talking, dipping, and forgetting they ever knew a life before smoked cheese.
- Insta-Worthy: Let’s be real, a bubbling pot of golden, smoky queso is a social media sensation waiting to happen. Snap, post, and watch the likes roll in.
Here’s the deal, this traeger smoked queso could not get any easier. All you have to do is toss the ingredients into a pan and pop it onto the smoker. When it’s done cooking you have the most amazing velveeta queso that is definitely a fan favorite.
Always the star of the show, and I can honestly say the smoky flavor was a hit with our family. It elevates the recipe to a level of deliciousness that cannot be beat. In fact, this was the recipe I wanted for my birthday. We paired it was grilled chicken fajitas and it was glorious.
Smoked Queso Recipe Ingredients
The ingredient list is short, and follows the main idea of any Velveeta queso. Here is what you will need:
- Sausage: I like to use hot breakfast sausage, like Jimmy Dean, in this recipe. However, Italian sausage would be a delicious substitute.
- Cheese: Velveeta, cream cheese and pepper jack cheese. These three combine for the most delicious and flavorful queso.
- Diced Tomatoes with Green Chilies: Rotel. Or you can use your favorite salsa. I highly recommend trying this with Trader Joe’s Hatch Chili Salsa.
- Onion and Jalapeno: Diced into bite sized pieces.
- Garlic: I always say measure garlic with your heart. I like it a little heavier, so I’ll add a few more cloves than called for. The recipe, as written, is fairly mild but yet enough garlic flavor that you’ll enjoy it.
- Taco Seasoning: Just a touch to kick up the flavor. This is completely optional, but an addition we find tasty.
Smoked Queso Dip Recipe
- PREP: To make this smoked queso dip recipe you’ll need one thing: a disposable aluminum pan (affiliate). This makes cook and cleanup so much easier. Once you’ve acquired the dish, you’re ready to dice, chop, and toss all of the ingredients right in.
- COOK: Preheat your smoker to 230°F. I used the Signature pellets, but you could use hickory and it would be delicious. Add the pan to the grill and shut the lid. Let it slow cook for one hour, stir, and cook 30 minutes more.
- SERVE: Serve with your favorite chips or as a topping to burgers and hot dogs!
- Smoker: Ok, so this is sort of an obvious one. To make smoked queso dip you need a smoker. I love my Traeger (affiliate), but any brand will work. You can even use a propane or charcoal grill.
- Grill Prep Trays: This is one of those items you don’t know you need until you get them. Prep Trays (affiliate) are an amazing, heat proof, way to get your meal together.
- Knife: A quality knife (affiliate) is something I believe you should always have in the kitchen.
Nope. You can use any grill safe dish. I opt for a foil pan for the easy cleanup.
Nah, but it’s called “smoked” queso for a reason. You can use a grill or even a stovetop, but you’ll miss out on that authentic smoky essence. If you want, you can even make this in a crock pot! Try this easy crock pot queso from my friend Melissa!
No. You can put the queso directly onto the grill and close the grill lid. No need to cover.
Of course! If you want the smoky flavor, purchase wood chips and soak them in water for at least 30 minutes before starting. Add one cup of soaked chips every 30 minutes. Otherwise, just add the queso to the grill and cook according to the recipe.
You can keep leftovers stored for up to 4 days in an airtight container inside the refrigerator. Reheat in the microwave, or on the stove, when ready to eat.
Smoked Queso Recipe
- 1 lb sausage or chorizo cooked and crumbled
- 32 oz Velveeta Cheese
- 16 oz pepper jack cubed
- 4 oz cream cheese
- 1 can Rotel OR 1-1/4 cup salsa
- 1 cup chopped onion
- 2-4 jalapenos diced
- 3 cloves garlic
- Taco seasoning optional
- Preheat the smoker to 230°F.
- While heating, combine all of the ingredients into a foil, or grill safe, dish.
- Place onto the heated smoker and close the lid.
- Cook 1 hour, stir, and cook an additional 30 minutes or until the cheese has fully melted.
- Serve warm as a dip or topping.
Of course! If you want the smoky flavor, purchase wood chips and soak them in water for at least 30 minutes before starting. Add one cup of soaked chips every 30 minutes. Otherwise, just add the queso to the grill and cook according to the recipe. Can this be made in a slow cooker?
Yes. You can add all of the ingredients directly to a slow cook and cook on low for 4 hours.