Description
Nothing brings people together faster than a bubbling, dangerously cheesy skillet of queso. This smoked version adds a subtle smokehouse depth and just the right amount of kick. Perfect for game days, backyard barbecues, or even a random Tuesday that needs a boost.
Ingredients
-
1 lb Velveeta or processed cheese, cubed
-
1 ½ cups shredded cheddar or pepper jack cheese
-
1 lb ground sausage or chorizo, cooked and drained
-
1 can (10 oz) diced tomatoes with green chilies (like Rotel), drained
-
1/2 cup milk or heavy cream (optional, for thinner texture)
-
1 jalapeño, diced (optional for heat)
-
1/2 onion, diced
-
1 tsp smoked paprika or chipotle powder
Instructions
-
Preheat Smoker or Grill:
-
Heat to 250–275°F (120–135°C).
-
Use indirect heat for a grill; place wood chips (soaked 30 min) for smoke. Hickory, pecan, or mesquite work beautifully.
-
-
Combine Ingredients:
-
In a cast-iron skillet or disposable foil pan, mix Velveeta, shredded cheese, cooked sausage, Rotel, onion, jalapeño, and smoked paprika.
-
-
Smoke the Queso:
-
Place skillet on grill/smoker grates.
-
Smoke 15–20 min before first stir.
-
Stir every 15–20 min to ensure even melting and smoke infusion.
-
-
Final Touches:
-
After 1–1.5 hours, cheese should be fully melted and bubbly.
-
Adjust consistency with milk or cream if too thick.
-
Taste and adjust seasonings as needed.
-
Notes
-
Too thick? Stir in milk, cream, or warm broth gradually.
-
No smoker? Use liquid smoke (1/4 tsp) or smoked cheese to replicate flavor.
-
Make ahead: Assemble fully or prep components separately, refrigerate up to 24 hours, then combine and cook.
- Prep Time: 10 minutes
- Cook Time: 1–1.5 hours
Nutrition
- Calories: 220cal per 1/4 cup serving
- Fat: 18 g
- Protein: 10 g