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Is it possible to make the tastiest, cheesiest, most hearty party appetizer without tons of chopping, folding, layering, or prep? Absolutely! This smoked queso recipe is comforting, a little spicy, and so easy to make you can do it with your eyes closed! Full of spicy chorizo and chiles, 3 kinds of cheese, and tons of Mexican spices, this is a big-batch recipe that is sure to be a crow favorite, without stressing the host out one bit!
There is nothing more stressful about hosting people for an event and having a million things to clean, organize, assemble, and cook. That is why whenever I host a big crowd, I try to have at least half of the food I am preparing a make-ahead or dump-and-go recipe. Whether it is a holiday, birthday, summer cookout, or tailgate, I want to enjoy it with everyone else, not be stuck in the kitchen! That is why this smoked queso is one of my favorite go-to’s. With almost no prep besides opening a few packages and the occasional stirring, this is a fuss-free recipe.
Heat it Up!
I love a good party, and it’s is almost that time of year where my two worlds collide for the ultimate get together: food and the NFL! That’s right, I am talking about the SUPER BOWL! One Sunday a year, more than any other, the whole country gathers around a screen to watch two teams go head-to-head for it all. Or at least they are watching for the commercials! It is an excuse to get together, stuff our faces with ridiculously unhealthy finger foods, and cheer like animals. This is my time to shine and whip out all of the greasy, cheesy, and crazy appetizer ideas I never have a good reason to make.
Which is why I love this smoked queso recipe. It is literally as easy as dump the ingredients, place it on a grill, and stir a few times. So what do we need to prep? A grill (or smoker or even an oven), a disposable 13×9 aluminum pan, some cooking spray, and a spoon (well and the ingredients of course, we will get to that).
First, start by heating your grill or smoker. I used a gas grill heated to 325 degrees, but a charcoal grill, or even a wood chip smoker (talk about added flavor) would work great! If using a grill, the key is to heat up only half of the burner (or push half of the coals to one side). You will place your pan on the cool side of the grill so it only gets indirect heat. This is what makes this such a no-fuss recipe. You do not have to watch it like a hawk to make sure it doesn’t burn, since it will heat slowly and gently. An oven works just as well, you just miss those smokey grill notes a bit.
Smoked Queso
While the grill is heating up, prep the ingredients! The ONLY part of this recipe that requires a bit of work is cooking the meat. Take 1lb of ground chorizo (or even substitute breakfast sausage), and 1 diced white onion and cook in a skillet until the meat is cooked through. Grease the aluminum pan we mentioned earlier with cooking spray and add in the cooked sausage and onions. Next, simply dump in the rest of the ingredients:
- 20 oz original velveeta or processed block cheese
- 8 oz cream cheese
- 2 cups shredded cheddar cheese or Mexican style cheese
- 1½ cup whole milk
- ⅓ cup cilantro minced
- 1 10 oz can Rotel/ diced tomatoes with green chiles
- 1 4.5 oz can diced green chiles
- 2 tbsp chili powder
- 2 tbsp cumin
- 1 tbsp garlic powder
- 1 tbsp onion powder
- ½ tbsp black pepper
Place the uncovered pan on the grill, on the side where the burners are not hot (indirect heat) and close the lid. If using a smoker or oven, try to place on the coolest part, far from any heat sources. Now leave it alone! Allow the cheese to melt for 30-40 minutes, stirring maybe every 10 minutes to prevent burning and combine ingredients. Once all ingredients are melted and creamy, I suggest you serve immediately with tortilla chips. You can also set up a quick nacho bar with garnishes like cilantro, white onion, lime wedges, or pico de Gallo.
I promise this smoked queso is the perfect party appetizer! There is no fuss, it is nearly impossible to mess up, and it is sure to feed a big crowd! Whip it out for your Super Bowl party or tailgates, a summer cookout, or your next Taco Tuesday gathering. This dip and a margarita are sure to make your party the best one in town!
Want More Dip Ideas?
- Pimento Cheese
- Fiesta Dip
- Italian Pinwheels
- Guacamole
- Lemon Herb Whipped Ricotta Dip
- Beer Cheese
- Cucumber Avocado Salad
Smoked Queso
Ingredients
- 1 lb ground chorizo can substitute ground breakfast sausage
- 1 medium white or yellow onion diced
- 20 oz original velveeta or processed block cheese
- 8 oz cream cheese
- 2 cups shredded cheddar cheese or Mexican style cheese
- 1½ cup whole milk
- ⅓ cup cilantro minced
- 1 10 oz can Rotel/ diced tomatoes with green chiles
- 1 4.5 oz can diced green chiles
- 2 tbsp chili powder
- 2 tbsp cumin
- 1 tbsp garlic powder
- 1 tbsp onion powder
- ½ tbsp black pepper
Instructions
- Preheat a smoker, grill, or the oven to 325. If using a gas grill like I did, heat up only half of the burners.
- Meanwhile, in a hot skillet, cook ground chorizo or sausage and onions until meat is cooked through.
- Spray a disposable aluminum 13x9 pan with cooking spray. To the pan, add the sausage onion mixture and all of the remaining ingredients. No need to stir at this point.
- Place on the grill uncovered on the side where the burners are not hot (indirect hear) and close the lid. If using a smoker or oven, try to place on the coolest part, far from any heat sources.
- Allow the cheese to melt for 30-40 minutes, stirring every 5-10 minutes to prevent burning and combine ingredients.
- Once all ingredients are melted and creamy, serve immediately with tortilla chips. Garnish with cilantro, white onion, lime wedges, or pico de Gallo.
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