Description

This Smoked Queso recipe is a rich and flavorful cheese dip perfect for gatherings and game days. Combining Velveeta, Pepper Jack cheese, Rotel tomatoes, pickled jalapenos, onions, garlic, and cooked ground beef, it is slow-smoked on a grill to develop a deep smoky flavor and creamy texture. Serve warm with your favorite dippers such as tortilla chips, veggies, or pork rinds for an irresistible appetizer that keeps everyone coming back for more.

Ingredients

Scale

Cheese & Dairy

1 block of Velveeta (32 ounces)
1 block of Pepper Jack Cheese (16 ounces)

Vegetables & Pickled Items

1 can Rotel (20 ounces, including liquid)
3/4 cup pickled jalapenos in a jar
1/2 onion, diced
1/2 tablespoon minced garlic

Meat

1 pound ground beef, cooked and chopped

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Instructions

Prepare Ingredients: Dice the onion and mince the garlic. Cook and chop the ground beef. Measure out the Velveeta, Pepper Jack cheese, Rotel with liquid, pickled jalapenos, and other ingredients to have everything ready.
Combine Ingredients: In a 9×13 aluminum foil pan, add the Velveeta, Pepper Jack cheese, diced onion, minced garlic, Rotel (with liquid), pickled jalapenos, and cooked ground beef. Mix gently to distribute ingredients evenly.
Preheat Grill: Heat your grill to a steady temperature between 200 to 250 degrees Fahrenheit, ensuring it is ready for slow cooking and smoking.
Place Dip on Grill: Put the aluminum pan with the cheese mixture uncovered on the grill grates. This allows the queso to absorb the smoky flavor from the grill.
Cook Slowly: Let the cheese dip cook on the grill for 2 hours. During this time, stir the queso every 15 to 20 minutes to ensure even melting and prevent burning, promoting a smooth creamy texture.
Serve: Once fully melted and smoky, remove from the grill and serve warm. Pair the smoked queso with your favorite dippers such as pork rinds, corn chips, tortilla chips, or fresh veggies for a delicious appetizer experience.

Notes

Maintain the grill temperature consistently between 200-250°F to ensure slow melting and smoking without burning the cheese.
Stirring regularly prevents the queso from sticking to the pan and helps achieve a uniform melted texture.
You can substitute ground beef with cooked chorizo or sausage for a different flavor profile.
Adjust the amount of pickled jalapenos based on your preferred spice level.
Serve immediately after cooking for the best creamy texture and flavor.