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Smoked Queso

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This Smoked Queso is a perfect appetizer or dip for your summer BBQ cookouts and parties. Creamy cheese and Velveeta with peppers and more with smoke flavor.
A foil pan full of melted Smoked Queso with chips

This homemade Smoked Queso is a delicious BBQ appetizer for summer parties and holidays.

A foil pan full of melted Smoked Queso with chips

Smoked Queso

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.

A pan of Smoked Queso being smoked

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.

The ingredients for Smoked Queso in a foil pan before cooking

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.

A hand digging a chip into a pan of Smoked Queso

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.

A pan of melted Smoked Queso on the smoker

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.

Close up of the ingredients in the pan before cooking

Instructions

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.

A hand holding a chip that has been dunked in the queso
Pin image of a pan of melted Smoked Queso with title at top
A foil pan full of melted Smoked Queso with chips

Smoked Queso

This Smoked Queso is a perfect appetizer or dip for your summer BBQ cookouts and parties. Creamy cheese and Velveeta with peppers and more with smoke flavor.
Prep Time: 10 minutes
Cook Time: 2 hours
Total Time: 2 hours 10 minutes
Course: Appetizer
Cuisine: American
Keyword: BBQ, Football, Game Day, Gluten Free, Summer, Vegetarian
Servings: 16 servings (1/4 cup each)
Calories: 185kcal

Equipment

Ingredients

  • 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

Instructions

  • 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.

Notes

This queso can be reheated either by placing it on the grill or back in the smoker for a few minutes, just until the cheese melts again. Or microwave in 30 second intervals until melted.
You can also smoke at a lower temperature and longer for a deeper flavor. If you go with a higher temperature, keep a close eye on the cheese so it does not burn. And try to keep it in the smoker for at least those two hours.
Change it up by adding or changing ingredients as desired! Add a pound of pre-cooked meat (ground beef, sausage, or chorizo), jalapenos, etc!

Nutrition

Serving: 1serving | Calories: 185kcal | Carbohydrates: 9g | Protein: 15g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 37mg | Sodium: 1036mg | Potassium: 272mg | Fiber: 1g | Sugar: 6g | Vitamin A: 681IU | Vitamin C: 3mg | Calcium: 429mg | Iron: 1mg
Tried this recipe?Mention @threeolivesbranch or tag #threeolivesbranch!
By on July 5th, 2021

About Kim

Kim has grown up with a passion for cooking good food! You can find her in the kitchen experimenting with new recipes, making dog treats, and eating Italian food!

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