Smoked Queso
Need a big batch dip recipe for a party, tailgate, or Taco Tuesday? This smoked queso is as easy as dump, pop on the grill, and go!
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.