Best Smoked Queso Recipe

This smoked queso recipe is the ultimate appetizer or party dish. With a blend of melted cheeses, savory sausage, and just the right hint of smoke, it’s a crowd-pleaser that can be made on the grill or smoker. Whether you’re hosting a barbecue or simply craving a warm, cheesy dip, this recipe delivers bold flavors and a comforting, creamy texture that will have everyone coming back for more. The best part? It’s customizable with your favorite ingredients and perfect for any gathering.

Why You’ll Love This Smoked Queso Recipe

Smoked queso elevates the classic cheesy dip to a whole new level with the infusion of rich, smoky flavors. Whether you’re serving it at a game day party, family gathering, or casual cookout, this dish offers versatility and bold taste. The creamy blend of cheeses paired with sausage and fresh veggies creates a flavor-packed dip that’s as filling as it is delicious. You can easily customize it by swapping in your favorite cheeses, adding jalapeños for heat, or using different types of meat. Plus, it’s perfect for making ahead and keeping warm on the smoker while you enjoy your day.

Health Benefits of Smoked Queso Recipe

While smoked queso is undeniably indulgent, it does provide a good amount of protein thanks to the sausage and cheese. If you opt for lower-fat cheese or lean sausage, you can cut down on fat while still enjoying the smoky, rich flavors. Cheddar cheese is also a good source of calcium, important for bone health. Additionally, using fresh vegetables like onions and jalapeños brings in some vitamins and antioxidants, though moderation is key with this delicious, calorie-dense dish.

Ingredients for Smoked Queso Recipe

• 1 lb Velveeta cheese, cubed
• 1 lb sharp cheddar cheese, shredded
• 1 lb breakfast sausage, browned
• 1 cup diced tomatoes with green chilies (Rotel or similar)
• 1 cup diced onion
• 1 cup diced jalapeños (optional, for heat)
• 1/2 cup whole milk or heavy cream
• 1 tsp smoked paprika
• 1 tsp garlic powder
• 1/2 tsp black pepper
• Tortilla chips for serving

Instructions for Smoked Queso Recipe

1. Preheat your smoker: Heat the smoker to 225°F. You can use any wood chips or pellets, but hickory or mesquite work particularly well to infuse deep smoky flavors into the queso.
2. Prepare the ingredients: While the smoker is preheating, brown the sausage in a skillet over medium heat, breaking it up into small crumbles. Remove any excess grease from the sausage and place it aside for later use. Dice the onions, tomatoes, and jalapeños (if using) to have them ready for later.
3. Layer the queso in a foil pan: In a large aluminum pan, add the Velveeta cubes and shredded cheddar cheese first. Follow with the browned sausage, diced tomatoes with green chilies, onions, and jalapeños. Sprinkle the smoked paprika, garlic powder, and black pepper on top.
4. Add the milk: Pour the whole milk or heavy cream over the top of the ingredients in the foil pan. This helps the cheese melt smoothly without becoming too thick.
5. Smoke the queso: Place the pan on the smoker and close the lid. Let the queso smoke for about 1.5 to 2 hours, stirring occasionally to ensure everything melts evenly. The cheese will become bubbly and infused with smoky goodness.
6. Serve and enjoy: Once the cheese has fully melted and combined with the other ingredients, carefully remove the pan from the smoker. Serve the smoked queso hot with tortilla chips for dipping.

Recipe Details: Smoked Queso Recipe

• Category: Appetizer
• Cuisine: American, Tex-Mex
• Prep Time: 15 minutes
• Cook Time: 1.5 to 2 hours
• Total Time: 2 hours 15 minutes
• Servings: 8-10
• Difficulty Level: Easy

Nutritional Information (per serving)

• Calories: 380
• Fat: 28g
• Carbohydrates: 8g
• Protein: 22g

Smoked Queso Recipe

Course: AppetizersCuisine: AmericanDifficulty: Easy

Servings

8

servings

Prep time

15

minutes

Cooking time

1

hour 

30

minutes

Calories

300

kcal

Ingredients

• 1 lb Velveeta cheese, cubed

• 1 lb sharp cheddar cheese, shredded

• 1 lb breakfast sausage, browned

• 1 cup diced tomatoes with green chilies (Rotel or similar)

• 1 cup diced onion

• 1/2 cup whole milk or heavy cream

• 1 cup diced jalapeños (optional, for heat)

• 1 tsp smoked paprika

• 1 tsp garlic powder

• 1/2 tsp black pepper

• Tortilla chips for serving

Directions

• Preheat your smoker: Heat the smoker to 225°F. You can use any wood chips or pellets, but hickory or mesquite work particularly well to infuse deep smoky flavors into the queso.
• Prepare the ingredients: While the smoker is preheating, brown the sausage in a skillet over medium heat, breaking it up into small crumbles. Remove any excess grease from the sausage and place it aside for later use. Dice the onions, tomatoes, and jalapeños (if using) to have them ready for later.
• Layer the queso in a foil pan: In a large aluminum pan, add the Velveeta cubes and shredded cheddar cheese first. Follow with the browned sausage, diced tomatoes with green chilies, onions, and jalapeños. Sprinkle the smoked paprika, garlic powder, and black pepper on top.
• Add the milk: Pour the whole milk or heavy cream over the top of the ingredients in the foil pan. This helps the cheese melt smoothly without becoming too thick.
• Smoke the queso: Place the pan on the smoker and close the lid. Let the queso smoke for about 1.5 to 2 hours, stirring occasionally to ensure everything melts evenly. The cheese will become bubbly and infused with smoky goodness.
• Serve and enjoy: Once the cheese has fully melted and combined with the other ingredients, carefully remove the pan from the smoker. Serve the smoked queso hot with tortilla chips for dipping.

Notes

• If your queso is too thick, stir in a splash of milk or cream to thin it out and achieve a smoother consistency.
• For a bolder flavor, consider adding a bit of smoked paprika or cayenne pepper to give the queso an extra kick.
• Keep the queso warm by leaving it on the smoker or transferring it to a slow cooker, ensuring it stays creamy and ready to serve throughout your gathering.

FAQs: Smoked Queso Recipe

1. Can I make this without a smoker?
Yes! You can make smoked queso in the oven by cooking at 225°F for about 1.5 hours. To get a smoky flavor without a smoker, add 1/2 teaspoon of liquid smoke to the cheese mixture.

2. Can I make this ahead of time?
Definitely. You can prepare the ingredients and assemble the queso in the foil pan ahead of time. Refrigerate it until you’re ready to smoke it. The smoked queso can also be reheated in the smoker or oven.

3. Can I add other meats or veggies?
Absolutely! Feel free to swap out the sausage for ground beef, chicken, or chorizo. You can also add bell peppers, corn, or black beans for extra texture and flavor.

Cooking Tips

1. Don’t overheat the queso: Stir the queso regularly while it’s smoking to avoid the cheese sticking to the pan or burning.
2. Adjust the heat: If you like your queso spicy, feel free to add more jalapeños or a pinch of cayenne pepper to the mixture.
3. Keep it warm: If you’re serving this for a party, keep the queso on the smoker or in a slow cooker to maintain the perfect, melty consistency.
4. Use different cheeses: Feel free to mix up the cheeses for different flavors. Monterrey Jack, Pepper Jack, or Gouda add unique tastes to the queso.
5. Thin it out: If the queso is too thick, add a splash more milk or cream while it’s on the smoker until you get the desired consistency.

Conclusion

Smoked queso recipe is the perfect crowd-pleasing appetizer for any occasion. Its rich, creamy texture paired with the irresistible smoky flavor makes it a hit at barbecues, game days, or casual family gatherings. The best part is how versatile it can be—customize it with different meats, cheeses, or veggies to make it your own. Serve with tortilla chips, and you’ve got a delicious dish that’ll disappear in no time.