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Smoked Queso Recipe

This smoked queso recipe is big, bold, and flavorful. The smoky flavor gives it a little extra punch that surprises people and has them asking me for the recipe.

  • Author: Beatriz Garcia
  • Prep Time: 15 minutes
  • Cook Time: 2 hours
  • Total Time: 2 hours 15 minutes
  • Yield: 8 servings 1x
  • Cuisine: Texan
  • Diet: Vegetarian

Ingredients

Units Scale
  • 32 oz. Velveeta cheese, cubed
  • 1 lb. chorizo
  • 8 oz. cheddar cheese, shredded
  • 2 cloves garlic, minced
  • 8 oz. canned green chiles
  • 1 tablespoon onion powder
  • 12 chipotle peppers with adobo sauce, optional

Instructions

Here are all the steps to make this cheesy smoked queso. While you prepare everything, preheat your smoker or grill to 250°F (121°C). 

Brown the Chorizo

In a large skillet, heat the chorizo until it’s cooked through and starts to brown. This takes about 5-7 minutes on medium heat. Drain the chorizo to remove the excess grease.

Prepare the Wood Chips

I recommend using mesquite or hickory wood chips.

 Soak the wood chips for 5-10 minutes then put them in the smoker. It will take a little longer to start producing smoke, but they’ll smoke for longer without needing to be replaced.

 Replace wood chips when they stop producing smoke or if the smoke they are producing has a burnt odor. Likely this is once during the process.

Combine the Ingredients

Cut the Velveeta into 1-inch cubes and add it to a 9×13 aluminum pan. Top with the cooked chorizo, the green chiles, onion powder, and 1-2 minced chipotle peppers with a little bit of the adobo sauce.

Shred the cheddar cheese and sprinkle it over the top. 

Smoke and Stir the Queso

Place the pan in your smoker or on the top rack in your grill. Cook for a total of two hours, stirring every 20-30 minutes.

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