Smoked Queso Recipe

This Easy Smoked Queso is PACKED with great flavor. Loaded with sausage, jalapeno, cheese, and a nice smoky flavor. A go-to for taco Tuesday or any party you’re planning this summer.

Course Side Dish Recipes

Cuisine American

Prep Time 10

Cook Time 1 30

Total Time 1 40

Servings servings

Calories 348kcal

Author Jesseca

Equipment

Ingredients

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

Instructions

Preheat your smoker to 230°F.
While the smoker is heating, add the cooked sausage or chorizo, Velveeta, pepper jack, cream cheese, Rotel (or salsa), chopped onion, diced jalapeños, garlic, and taco seasoning into a large disposable foil pan or a grill-safe baking dish.
Once the smoker is ready, place the pan directly onto the smoker grates. Close the lid and let it smoke for 1 hour.
After 1 hour, open the lid and stir the mixture to help everything melt evenly. Close the lid again and continue cooking for another 30 minutes, or until all of the cheese has fully melted and the dip is smooth and well combined.
Carefully remove from the smoker and serve warm. You can use it as a dip with chips or as a cheesy topping for tacos, burgers, or loaded fries.

Notes

Stovetop Instructions:
Add all ingredients to a large pot over medium-low heat. Stir frequently to prevent burning and cook until the cheese is fully melted and everything is smooth—about 15–20 minutes.

Slow Cooker Instructions:
Add all ingredients to your slow cooker. Cover and cook on low for 2–3 hours, stirring occasionally until fully melted and combined. Switch to warm for serving.

Nutrition