Smoked Queso Recipe

Smoked Queso

This creamy smoked queso dip appetizer recipe is perfect for game day, camping or any party. Serve it along side a batch of Chili Cheese Dip. It’s as easy to make as our smoked mac and cheese, rotel dip and smoked cream cheese

Prep: 5min

Total: 125min

Yield: 8

Serving Size: 1 serving

Nutrition Facts: calories 536 kcal, Carbohydrate 15 g, Protein 38 g, Fat 36 g, Saturated Fat 18 g, Trans Fat 1 g, Cholesterol 114 mg, Sodium 2330 mg, Fiber 1 g, Sugar 10 g, unSaturated Fat 11 g, servingSize 1 serving

Ingredients:

• 32 oz Velveeta Cheese, Cubed
• 8 oz Pepper Jack or Cheddar Cheese
• 1 lb Sausage, Chorizo or Ground Beef, Cooked and Chopped ((*Note 1))
• 2 10 oz Rotel, Any Flavor ((*Note 2))
• 1/2 cup Diced White Onion
• 2 Jalapeños, Finely Diced ((*Note 3))
• 1 tbsp Minced Garlic
• Evaporated Milk (For A Thinner Consistency) ((*Note 4))

Instruction:

1. Pre-heat the smoker/grill to 250°F (medium-low). Add wood right before cooking.
2. Add all the ingredients to a skillet or disposable aluminum foil pan (size 9 x 13). Set aside.
3. GRILL: Place the skillet on the top rack of the grill and close the lid (do not put it directly on the grill grates). Check it after 15 minute to stir. If it’s too hot, turn off one of the burners. If the cheese hasn’t started to melt, increase the heat slightly. Stir every 15 minutes until the cheese is fully melted. Final cook time: 45-60 minutes.SMOKER: Place the skillet on the indirect side of the grill and close the lid. Check it after 15 minutes and stir to combine. Stir every 15-20 minutes, cooking for a minimum of one hour up to two hours.
4. OPTIONAL: After cooking, add 1/2 cup of evaporated milk to thin out the consistency. Add more until your desired consistency is achieved.
5. OPTIONAL: Immediately transfer to a slow cooker, set to warm, to keep the best consistency.

Smoked Queso

Smoked Queso is a Smoked Queso dip made on the grill. Two types of cheese, Rotel, onion, garlic, and more all in one cheesy grill. This is also a great campfire dip, tailgating recipe, and party dip.

Prep: 5min

Total: 125min

Yield: 9

Serving Size: 1 g

Nutrition Facts: servingSize 1 g, calories 90 kcal, Carbohydrate 1 g, Protein 8 g, Fat 5 g, Saturated Fat 2 g, Cholesterol 28 mg, Sodium 212 mg, unSaturated Fat 2 g

Ingredients:

• Grill
• Aluminum Pan
• Meat Chopper
• 1 block of Velveeta (32 ounces)
• 1 block of Pepper Jack Cheese (16 ounces)
• 1 can Rotel (20 ounce)
• 3/4 cup pickled jalapenos in a jar
• 1/2 onion (diced)
• 1/2 tablespoon minced garlic
• 1 pound ground beef (cooked and chopped)

Instruction:

1. Add in all the ingredients into your aluminum foil 9×13 pan. Velveeta, Pepper jack cheese, diced onion, garlic, can of Rotel with liquid, pickled jalapenos, and cooked ground beef.
2. Turn the grill on to 200-250 degrees. There is wiggle room in the temperature. Place the cheese dip on the grill uncovered.
3. Cook for 2 hours and stir every 15-20 minutes.
4. Once the smoked queso is done, serve with your favorite dippers. Pork rids, corn chips, tortilla chips, veggies, etc.

Smoked Queso

Prep: 20min

Total: 110min

Yield: 12

Serving Size: 1 serving

Nutrition Facts: calories 337 kcal, Carbohydrate 11 g, Protein 20 g, Fat 24 g, Saturated Fat 12 g, Trans Fat 0.1 g, Cholesterol 74 mg, Sodium 1115 mg, Fiber 1 g, Sugar 6 g, unSaturated Fat 9 g, servingSize 1 serving

Ingredients:

• 1 pound pork sausage
• 3 Tablespoons Hey Grill Hey Fiesta Rub (divided use, recipe in notes section)
• 1 red bell pepper (seeded and diced)
• 1 jalapeno (seeded and diced)
• ½ cup yellow onion (diced)
• 6 cloves garlic (diced)
• 3 medium tomatoes (diced)
• 1 jalapeno (seeded and diced)
• 4 cloves garlic (minced)
• ½ cup cilantro (chopped)
• ½ cup yellow onion (diced)
• 1 Tablespoon Hey Grill Hey Fiesta Rub
• lime juice (to taste)
• 1 can pinto beans (drained and rinsed)
• 2 cups shredded Mexican Blend cheese
• 8 ounces cream cheese (cubed)
• 16 ounces Velveeta

Instruction:

1. Preheat. Preheat your smoker to 275 degrees F with your favorite hardwood.
2. Prep the veggies and sausage. Lay a large sheet of foil on a rimmed baking sheet. Add the diced peppers, onions, and garlic to the pan and mix to combine. Top the pan with a flat cooling rack. Break the sausage into 4-6 balls and set them on the rack above the vegetables. Season with 2 Tablespoons of the Fiesta Rub.
3. Smoke the veggies and sausage. Place the pan of veggies and sausage on the preheated smoker, close the lid, and cook for 45 minutes.
4. Prepare the pico de gallo. In a medium bowl, combine the tomatoes, jalapeños, onions, cilantro, lime juice, and Fiesta Rub. Taste and adjust the lime and seasoning as needed. Refrigerate until needed.
5. Make the queso. Remove the sausage and peppers from the grill. Crumble the sausage and mix it with the peppers. Add the sausage and peppers to a half-sized aluminum pan. To the pan, add the beans, shredded cheese, cream cheese, and cheese.
6. Smoke the queso. Set the pan on the smoker, close the lid, and smoke for 45 minutes until the cheeses are all melted. Remove from the smoker and stir in the last 1 Tablespoon of Fiesta Rub. If your queso is too thick, add in a couple of tablespoons of milk until it reaches your desired consistency.
7. Serve. Top the finished queso with the fresh pico de gallo and serve with chips, veggies, or crackers.

Smoked Queso