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–+ servings
A skillet with melted cheese dip on the grill. The cheese dip is orange and slightly spilling over the edge. It is elected with bits of tomato and sausage.
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Smoked Queso

If you’re a queso fan you’re going to wonder where this has been all your life!
Prep Time15 mins
Cook Time2 hrs
Course: Appetizer, Snack
Cuisine: American, Mexican
Keyword: Cheese Dip, Queso, Smoked Cheese
Servings: 12
Calories: 246kcal

Equipment

  • Big Green Egg or other smoker
  • Hickory or other wood for smoking

Ingredients

  • 1 lb Velveeta cubed
  • 8 oz Cream Cheese cubed
  • 1 Can Rotel whatever variety you prefer
  • 1 Can Cream of Chicken Soup
  • 8 oz Ground Sausage precooked and crumbled
  • ¼ cup Cheddar Cheese grated
  • 2 Cloves Garlic Minced
  • ½ tsp Red Pepper Flakes more or less to your likeing
  • 2 Jalapeños sliced or diced
  • ¼ tsp Black Pepper ground

Instructions

  • Cut Velveeta and cream cheese into cubes,
  • Add all the ingredients, except the cheddar cheese, to a large skillet or disposable aluminum pan. I like to divide them up in the pan, but it doesn’t really matter.
  • Prepare grill or smoker for indirect heat and heat to 250°F, add wood and place skillet on grill. Smoke for 1 hour maintaining 250°F.
  • Open grill or smoker and add cheddar cheese (and sausage if you forgot to add it in the beginning like me) and stir to combine. Smoke another hour maintaining 250°F to 275°F.
  • Stir again, and taste. Adjust any seasoning and add any cheese you want to top and allow to warm up a little more in the smoker if desired.

Nutrition

Calories: 246kcal | Carbohydrates: 9g | Protein: 13g | Fat: 18g | Saturated Fat: 9g | Cholesterol: 55mg | Sodium: 978mg | Potassium: 286mg | Fiber: 1g | Sugar: 5g | Vitamin A: 799IU | Vitamin C: 6mg | Calcium: 269mg | Iron: 1mg