How To Make Smoked Queso Dip
Have you been dying to try the viral Tik Tok queso recipe that you've seen across social media? See how you can grill up this deliciously easy cheesy dip on any charcoal, gas, or pellet style smoker at home!
Servings 6 cups
Calories 246kcal
Ingredients
- 1, 32 oz. Velveeta Cheese cut into cubes
- 8 oz. Shredded Pepper Jack Cheese
- 1, 15 oz. Fire Roasted Tomatoes with liquid
- 1, 15 oz. Green Chiles with liquid
- 1 lb. Cooked Mexican Chorizo
- 1 Onion diced small
- 2 Fresh Jalapenos diced (optional for added heat)
Instructions
- Pre-heat your smoker to 250 F. and set it for indirect heat.
- Start by cooking your chorizo sausage. When it starts to brown, add the onion and optional jalapenos to the pan and cook until the chorizo is brown and crispy. Remove and drain excess grease on a paper towel lined plate.
- Cube the Velveeta into 1 inch pieces. Shred the pepper jack cheese. Dice the green chilies if they are whole (or used pre-diced for simplicity).
- In a foil pan, add the Velveeta, pepper jack, cooked chorizo mixture, canned fire roasted tomatoes, and the green chiles. Include the liquid from both canned items!
- Mix everything well so it's evenly distributed across the pan. Place it on your smoker and stir it every 15-20 minutes for about and hour. Stirring is what will help it heat evenly and fully melt. It's done when there are no more chunks of cheese and everything looks smooth and incorporated.
- Remove from the heat and garnish if desired. Serve with your favorite chips and veggies for dipping!
Notes
Queso feels to thick? Make sure to really stir it well and let it fully heat through before adding additional liquid. If you like to have a somewhat thinner queso dip, add a splash of milk and incorporate until you hit your desired consistency.
Nutrition
Serving: 1g | Calories: 246kcal | Carbohydrates: 7g | Protein: 13g | Fat: 18g | Saturated Fat: 10g | Polyunsaturated Fat: 5g | Cholesterol: 55mg | Sodium: 871mg | Fiber: 1g | Sugar: 5g