Go Back
+ servings
Smoked Queso Dip

Matt's Southwestern Smoked Cheese Queso Dip

Matt Fay
This smoked queso dip is absolutely certain to be a party hit.
5 from 1 vote
Prep Time 20 mins
Cook Time 2 hrs
Total Time 2 hrs 20 mins
Course Side Dish
Cuisine Mexican
Servings 10

Equipment

  • Smoker
  • Outdoor Charcoal Grill
  • Outdoor Gas Grill

Ingredients
  

  • 1 Red Onion Finely diced
  • 2 Poblano Peppers Finely diced
  • 7-8 Green Onions Chopped, white and green parts
  • 10 oz Rotel Diced Tomatoes and Grill Chili (canned)
  • 1 lb Shredded Mozzarella Cheese
  • 1 lb Shredded Medium Cheddar
  • 1 Block of Velveeta Cheese
  • 1.5 cup Heavy Whipping Cream Unsweetened / Unflavored. Add 1 cup when you place all the other ingredients in the pan. Save .5 cup for later use.
  • 32 oz Diced Green Chile Mild, medium, or hot depending upon your taste
  • 4 oz Diced Jalapeno (canned)

Instructions
 

  • Preheat smoker or grill to 225 degrees F.
  • Add all ingredients into the pan evenly. Save the cream for last. The order of which all other ingredients are placed does not matter since you'll stir often.
    Smoked Cheese Queso
  • Once all ingredients are in the pan, drizzle with 1 cup of heavy whipping cream. Save the other .5 cups for later. The whipping cream helps your queso have that wonderful creamy texture.
  • Place pan on your smoker or grill at a low heat. 200-225 degrees recommended.
  • Stir every 30 minutes. Watch for separation of the cheese (watery substance floating on top). If you see this, stir well and check your heat. Separation might be an indicator that your heat is too high.
  • After two hours your queso should be ready to go. We like to transfer it from the cooking pan into a slow cooker, on low, for serving purposes. This makes it possible to keep your queso warm and creamy. You can put the queso into smaller bowls for table serving.
    Smoked Queso Dip

Notes

Smoker or Grill?
We feel that this queso turns out best when cooked on a smoker.  The smoke adds that special "something", and is what makes this dip a WOW food.  However, if no smoker is available a grill will do just fine.
What about heat?
Our recipe calls for medium green chile.  But really, use what you like.  We sometimes back that off and use a very mild chile depending upon who will be enjoying this.  Kids for instance usually don't handle heat well.  Want it hotter?  Heck yes, crank it up!
What kind of chile?
You can use pretty much any green chile you want.  Store bought or fresh.  We LOVE the Hatch green chile sauce available from the Fresh Chile Company in Las Lunas, NM.  Highly recommend.
Can I add meat?
Sure - this recipe is highly customizable.  We've added sausage and ch0rizo to this recipe before.  It's good, but the meat felt like more of a distraction to the wonderful smoked flavor of the creamy queso dip.
How best to eat it?
The idea is as a queso dip - with tortilla chips.  But you can also use this on burgers, dogs, poured over chips as nachos, and more.  
Tried this recipe?Let us know how it was!