This homemade Smoked Queso is a delicious BBQ appetizer for summer parties and holidays.
I just love getting the grill and smoker up and running in the summer! And ever since we got a smoker, we like to experiment with new recipes and ideas.
We are big dip lovers and I love to make a creamy cheese dip alongside salsas like Salsa Chile de Arbol or Hatch Green Chile Pico de Gallo.
Smoked Queso is a fun twist on the classic cheese based dip.
How do you melt Velveeta for Queso?
Melting Velveeta is very easy! Since it is a cheese product similar to American cheese, it is made in a way that is meant to melt well.
All you need to do for this recipe is cut the Velveeta into chunks and let the heat do the rest.
Can you smoke Velveeta cheese?
Yes! Since it melts so well, it is perfect for a smoker where it is surrounded by heat.
And while in the smoker, it also picks up the smoke flavor to incorporate into the dip.
Can you freeze smoked queso?
Absolutely! Freeze the queso after cooking in a bag or container.
Frozen queso can be kept for up to nine months.
To use, simply thaw in the refrigerator overnight and follow reheating instructions below.
Can you reheat smoked queso dip?
Yes! And it tastes just as amazing as it did fresh!
If reheating in the microwave, simply cook in 30 second intervals, stirring between, until it is warm and melted again.
You can also pop it back on a grill or smoker to bring it back up to temperature, or even in the oven until melted at 350F. But since you have already made the queso and we are just reheating, the microwave is fastest and easiest.
Making this queso dip is incredibly easy. It just takes some time!
Put all of the ingredients into a large foil baking pan. Try to use a pan that is very wide, instead of deep and thin, to allow as much of the dip as possible to be exposed to the smoke. This will help build flavor faster.
After you get it on the smoker, stir every 20 minutes or so to prevent it from burning. Even if it is all melted, you want to smoke for at least two hours to develop a slight smoke flavor.
I prefer to smoke it even longer, at least three hours, when I want a more noticeable flavor.
- Foil pan
- 32 ounces velveeta
- 2 cups shredded colby jack cheese or Monterey jack, pepperjack, or cheddar (8 ounces in weight)
- 8 ounces diced green chiles heat level of choice
- 1 cup diced yellow onion
- ¾ cup diced tomatoes approximately 4 roma tomatoes
- 1 teaspoon ground cumin
- ¼ teaspoon salt
- 1 light beer optional
- Preheat smoker to 200°F.
- Put all of the ingredients into a large foil pan. (A wide pan is best to expose more cheese to the smoke for more flavor, versus a deep skinny pan).
- Place the pan in the smoker, uncovered, and smoke for at least two hours. Stir every 20 minutes or so to prevent cheese from burning. Two hours will give you a very slight smoke flavor. The longer you smoke, the deeper the smoke flavor will be.
- Serve warm.
1 thought on “Smoked Queso”
This is perfect! Super easy to make and it tasted amazing! Thank you so much for sharing this smoked queso! Highly recommended!