Easy Smoked Queso Recipe Everyone Raves About
This smoked queso recipe blends melty cheddar, Pepper Jack, and cream cheese with smoky chorizo, fire-roasted tomatoes, and a hint of jalapeño. Infused with wood-fired flavor and finished with fresh herbs, it’s the kind of warm, comforting dip you’ll reach for again and again—perfect for parties, game days, or cozy nights at home.
Equipment
- Cast iron skillet or foil pan
- Smoker or grill with lid (indirect heat setup)
- Wood chips (hickory, pecan, or mesquite)
- Heatproof spatula
- Cutting board and knife
Ingredients
- 12 oz sharp cheddar cheese cubed
- 8 oz Pepper Jack cheese cubed
- 8 oz cream cheese cubed
- 1 can 10 oz diced tomatoes with green chiles, drained
- ¾ cup evaporated milk
- ½ lb cooked chorizo or ground beef crumbled
- ¼ cup red onion finely diced
- 1 small jalapeño minced (seeds removed)
- 2 Tbsp fresh cilantro chopped
- 1 tsp smoked paprika
- Salt and black pepper to taste
Optional Add-Ins:
- ½ cup black beans or corn kernels
- ½ cup diced bell peppers
- ½ cup steak bites for smoked queso dip with steak bites
Instructions
- Preheat smoker or grill to 250°F with indirect heat. Add soaked wood chips.
- Combine all ingredients (except cilantro and seasoning) in skillet or pan.
- Place on smoker, close lid, and smoke for 30 minutes.
- Stir gently to combine as cheese melts.
- Continue smoking for another 15–20 minutes until smooth and bubbly.
- Season with salt and pepper. Top with fresh cilantro.
- Serve hot with your favorite dippers.
Notes
Use freshly grated cheese for the smoothest melt. Pre-shredded cheese may affect texture. Adjust jalapeño and meat to taste.