Go Back
–+ servings
Creamy smoked queso dip with melted cheese and sausage in a cast iron skillet, garnished with fresh cilantro

Smoked Queso

40aprons.com/smoked-queso/
The best smoked queso recipe for game day, backyard barbecues, and family cookouts, this creamy, cheesy favorite is made in one skillet!
Prep 15 minutes
Cook 45 minutes
Total 1 hour
Recipe Makes (Approximate): 8

Equipment

  • Smoker or grill
  • Or aluminum pan or cast iron skillet

Ingredients

  • 1 lb. ground sausage, browned and crumbled (or ground beef)
  • 2 lbs. American cheese, cubed
  • 1 lb. pepper jack cheese, from blocks, cubed
  • 2 cans (10 oz each) Rotel diced tomatoes and green chilies
  • 1 can (4 oz) chopped pickled jalapeños
  • 1 tsp garlic powder
  • ½ tsp salt
  • ½ cup fresh cilantro, chopped
  • Hickory wood chips for smoking
  • Milk or beer as needed for consistency

Instructions

  • Get your smoker going at 275°F. Hickory wood chips are my favorite here, but oak or mesquite work great too.
  • Add 1 lb. ground sausage, browned and crumbled (or ground beef) in a skillet over medium heat and break it up as it cooks. You want nice small crumbles, not big chunks. Drain off the grease and set it aside.
  • Combine all the ingredients in 9×13-inch aluminum pan, cast iron skillet, or heavy Dutch.  Add browned 1 lb. ground sausage, 2 lbs. of cubed American cheese, 1 lb. cubed pepper jack cheese, 2 cans Rotel tomatoes, 1 can pickled jalapeños, 1 tsp garlic powder, and ½ tsp salt.
  • Smoke queso for 30 to 45 minutes. Set a timer to stir every 15 to 20 minutes, and add more hickory wood chips every 20 minutes to maintain a steady smoke flow.
  • Monitor consistency as it cooks. Add milk or beer gradually to reach your desired consistency if the queso becomes too thick.
  • Finish and serve by stirring in ½ cup fresh cilantro, chopped during the last 5 minutes of cooking. Serve immediately while hot.

Alternative Grill Method

  • Light charcoal in a starter and wait until coals turn gray. Place all coals to one side of the grill, then top with hickory wood chips. Place the pan with queso on the side without coals. Close the grill and follow the same timing and stirring instructions.

Recipe Notes

Spice Level: This has a medium spice range. For milder queso, use mild Rotel and reduce the amount of pickled jalapeños. For a spicier take, add diced fresh jalapeños or a pinch of cayenne pepper.
Serving Suggestions: Goes well with tortilla chips, soft pretzels, or crusty bread. Also, it's super delicious as a topping for baked potatoes or nachos.
Storage and Reheating: Store leftover queso in the fridge for up to 4 days. To reheat, warm gently in a slow cooker or on the stovetop over low heat. Stir frequently and add milk or beer as needed to restore creamy consistency.
Tomato Substitution: If you have difficulty finding Rotel tomatoes, a good equivalent is Roma tomatoes. Just dice the Roma tomatoes, add diced green chiles (like Hatch or Anaheim), and finish with a pinch of salt.

Nutrition Information (Approximate)

Calories: 818calProtein: 43gFat: 69gSaturated Fat: 36gTrans Fat: 1gCholesterol: 205mgSodium: 3452mgPotassium: 429mgTotal Carbs: 7gFiber: 1gSugar: 4gNet Carbs: 6gVitamin A: 2342IUVitamin C: 5mgCalcium: 1624mgIron: 3mg
Recipe By: Cheryl Malik
https://40aprons.com/smoked-queso/