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An aerial view of the smoked queso dip on burlap with cilantro and crushed tortilla chips to the left.
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Smoked Queso Dip

For a crowd-pleasing appetizer for your summer parties, everyone will love this easy smoked queso dip recipe! Featuring an ultra creamy, velvety cheese base with the perfect smoky flavor, this loaded dip is filled with spicy chorizo, Rotel tomatoes, onions and fresh jalapeños to make one irresistible party snack. Make sure you have plenty of crisp tortilla chips on hand because everyone will devour this smoky queso.
Course Appetizers
Cuisine Tex-Mex
Prep Time 10 minutes
Cook Time 2 hours 10 minutes
Total Time 2 hours 20 minutes
Servings 16 people
Calories 423kcal

Equipment

  • Deep-side 9-inch-by-13-inch aluminum pan or Dutch oven
  • Smoker any type

Ingredients

  • 1 tablespoon olive oil
  • 1 pound fresh ground chorizo
  • ½ yellow onion diced
  • 4 jalapeños diced, with seeds
  • ½ teaspoon ground cumin
  • 3 pounds deli-style white American cheese cut into cubes
  • 2 (10-ounce) cans of Rotel tomatoes
  • 1 cup evaporated milk
  • Tortilla chips for serving
  • Favorite toppings such as chopped cilantro, diced tomatoes, sour cream, guacamole, etc.

Instructions

  • Prepare the smoker and set the temperature to reach 225 degrees F. Heat oil over medium-high heat in a large skillet. Add chorizo to the skillet and cook until browned on the outside. Set aside on a paper towel-lined plate.
  • Turn the heat down to medium. Add the diced onion, jalapeños with seeds and ground cumin. Cook until softened, about three to four minutes. Remove from heat.
  • In the large pan, add the cubed cheese. Top with the chorizo, onion, jalapeños and Rotel tomatoes.
  • Place in the 225-degree smoker and smoke for an hour and a half to two hours, stirring the cheese mixture every 30 minutes.
  • Remove from the smoker once the cheese has fully melted. Stir in the evaporated milk. Serve with tortillas chips and your favorite toppings. Enjoy!

Video

Notes

  • You will find the right type of American cheese at your grocery store's deli counter. Ask them to give you the cheese in blocks, not slices. I definitely prefer American cheese over Velveeta, but it does work as a substitute if need be.
  • Wear kitchen gloves when handling the jalapeños to protect your skin and eyes. If you don't have any, wash your hands well immediately after touch the jalapeños.
  • You can smoke this up to 250 degrees F.
  • If you plan to serve this queso over the course of several hours. you may want to keep it in a slow cooker or chafing dish to stay warm. Stir it occasionally. If it gets too thick as it sits, you can always. thin it out with more evaporated milk.
  • Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

Nutrition

Serving: 1scoop | Calories: 423kcal | Carbohydrates: 6g | Protein: 21g | Fat: 35g | Saturated Fat: 18g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 103mg | Sodium: 1642mg | Potassium: 172mg | Fiber: 0.1g | Sugar: 4g | Vitamin A: 1020IU | Vitamin C: 0.5mg | Calcium: 937mg | Iron: 1mg