Smoked Queso
Smoked queso is the easiest crowd dip you will make. Cube melting cheese into the cast iron with browned chorizo, Rotel, and peppers, then smoke it uncovered at 250F. The open top lets the smoke fold in while it melts. Stir, serve molten, watch it vanish.
- Method
- Low & Slow smoke
- Total time
- 1 hr 15 min
- Target internal temp
- Fully melted and smooth
- Gear
- Cast Iron Pan, pellet grill
- Difficulty
- Easy
- Serves
- 8 to 10
Ingredients
- 1 lb Velveeta or white American, cubed
- 8 oz pepper jack, shredded
- 1/2 lb chorizo, browned (or chopped brisket)
- 1 can Rotel, drained
- 1 poblano and 1 jalapeno, diced
- 1/2 cup milk
- 1/4 cup cilantro to finish
The Cook
- 01
Brown the chorizo in the cast iron over a burner, then drain most of the grease.
- 02
Add the cubed cheese, shredded jack, Rotel, peppers, and milk right into the pan.
- 03
Set the pan on the pellet grill at 250F, uncovered. Failure point: cover it and you steam out all the smoke flavor you came for.
- 04
Smoke 1 hour, stirring every 15 minutes so the smoke folds through and the bottom does not scorch.
- 05
When it is smooth and molten, pull it, stir in the cilantro, and serve straight from the pan.
Doneness
Fully melted, glossy, and pourable off the spoon. No cheese lumps. If it is too thick, splash in more milk and stir.
Pro Tip
Do not skip the stir. Smoke only touches the surface, so the top skins over and the bottom catches if you leave it. Fold it every 15 minutes.
Questions
Cooked By Our Readers
Real cooks, real fire.
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