Smoked Queso Dip

This Smoked Queso Dip is an appetizer everyone will love. It combines the richness of cheese with the zesty kick of chorizo, jalapeños, and the smokiness of the grill.

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Prep Time: 5

Cook Time: 1

Total Time: 1 5

Servings

Calories: 335kcal

Author: Laura Lynch

Equipment

Smoker
Wood pellets
Cast iron skillet or aluminum pan

Ingredients

8 ounces (227 g) Mexican chorizo casing removed
2 cups (226 g) Oaxacan cheese
1 cup (113 g) Pepper Jack or Cheddar Cheese
10 oz (284 g) can Rotel
2 jalapeños finely diced (seeds removed for less heat)

Instructions

In a cast iron skillet over medium high heat, brown the chorizo until fully cooked. Drain the grease from the skillet. Add all the other ingredients on top of the chorizo in the skillet. If you don’t have a cast iron skillet, cook the chorizo in a pan, then transfer all of the ingredients to an aluminum pan (disposable is fine).
Add smoker pellets to the hopper. Pre-heat the smoker/grill to 250°F (121°C).
Place the skillet or pan on the smoker grate and close the lid. After 15 minutes, check and stir the cheese. Smoke for 30 minutes more. Check and stir. If it’s reached your desired smokiness, remove it from the smoker, or continue cooking for up to 1 hour more.
To keep the cheese warm, serve in a slow cooker or fondue pot.

Notes

A cast iron skillet is ideal for even heating. If you don't have one, a heavy-bottomed skillet that can go on your grill will work. You can also use a tin pan.

If the dip cools and thickens, you can reheat it gently on the grill, in the oven, or on the stovetop with a splash of milk to restore its creamy consistency.

While tortilla chips and veggies are classic choices, consider other dippers like pretzel bread, breadsticks, or even homemade potato wedges for a unique twist.

If you want to keep the dip hot for longer, transfer it to a mini crock-pot or fondue pot.

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