Description
This Smoked Queso Recipe is a creamy, spicy cheese dip infused with smoky flavors from the grill. It combines Velveeta, Pepper Jack cheese, Rotel, pickled jalapenos, onions, garlic, and seasoned ground beef slow-cooked to perfection, making it an irresistible appetizer perfect for parties and game days.
Ingredients
Scale
Cheese and Dairy
- 1 block of Velveeta (32 ounces)
- 1 block of Pepper Jack Cheese (16 ounces)
Vegetables and Aromatics
- 1 can Rotel (20 ounces)
- 3/4 cup pickled jalapenos, chopped
- 1/2 onion, diced
- 1/2 tablespoon minced garlic
Meat
- 1 pound ground beef, cooked and chopped
Instructions
- Combine Ingredients: In a 9×13 aluminum foil pan, add Velveeta, Pepper Jack cheese, diced onion, minced garlic, Rotel with its liquid, chopped pickled jalapenos, and the cooked ground beef. Mix gently to combine all ingredients evenly.
- Preheat Grill: Set your grill to a low temperature between 200-250°F (93-121°C) and allow it to come to temperature, ideal for slow smoking the queso dip.
- Cook on Grill: Place the aluminum pan with the cheese mixture uncovered directly on the grill grates. Let it cook for 2 hours, ensuring to stir the queso every 15-20 minutes to keep the mixture smooth and prevent sticking.
- Serve: Once melted and smoky, remove the queso from the grill. Serve warm with your favorite dippers such as pork rinds, corn chips, tortilla chips, or fresh vegetables for a delicious appetizer.
Notes
- Stirring the queso regularly helps achieve a smooth, creamy texture and prevents burning on the edges.
- Adjust the level of jalapenos to your preferred spice level.
- If you don’t have a grill, this dip can be prepared in a slow cooker on low heat for about 2 hours as an alternative method.
- Use fresh garlic to enhance flavor, but garlic powder can be substituted if needed.
- Ensure the ground beef is fully cooked and crumbled before adding to the queso mixture for safety and texture.
