If you’re searching for a show-stopping appetizer guaranteed to win over any crowd, this Smoked Queso Recipe checks every box. Picture a rich, ultra-creamy cheese dip loaded with sizzling sausage, fire-roasted tomatoes, and just enough smoky zip to keep you coming back for bite after bite. It’s everything you desire in a party dip: bold flavor, gooey texture, and that irresistible Tex-Mex vibe — all elevated with a gentle kiss of smoke straight from your backyard smoker.
Ingredients You’ll Need
What makes this Smoked Queso Recipe such a hit is the combination of familiar, easy-to-find ingredients that each play a crucial role in taste and presentation. Here’s your flavor toolkit – simple, but each item brings its own touch of magic.
- Velveeta cheese (1 pound, cubed): The silkiest, gooiest melt for that perfect creamy base every queso covets.
- Sharp cheddar cheese (1/2 pound, shredded): Adds depth, sharpness, and real cheese flavor alongside the Velveeta.
- Ground sausage (1 pound, breakfast or chorizo): Savory and spiced, sausage infuses the queso with flavor and hearty texture.
- Diced tomatoes with green chilies (1 10-ounce can, like Rotel): Provides tang, gentle heat, and a splash of color.
- Chopped yellow onion (1/2 cup): Sweetens as it cooks and blends everything together beautifully.
- Jalapeño (1, seeded and finely diced): For fresh, bright heat; easy to adjust to your liking.
- Milk (1/4 cup): Thins out the cheese just enough for creamy dipping consistency.
- Smoked paprika (1 teaspoon): Doubles down on smoky flavor, echoing those true barbecue notes.
- Garlic powder (1/2 teaspoon): Adds savory undertones that round out all that cheese.
- Cumin (1/2 teaspoon): Brings earthy Tex-Mex warmth to every square inch of dip.
- Chopped cilantro & sliced jalapeños (for garnish, optional): Liven up your presentation and add extra flair for guests.
- Tortilla chips (for serving): Essential for scooping up every luscious bite of queso!
How to Make Smoked Queso Recipe
Step 1: Fire Up Your Smoker
Begin by preheating your smoker to 250°F. This perfect medium heat gives the cheese enough time to melt and blend with all those mix-ins, while soaking up maximum smoky flavor. If you love tinkering with wood types, hickory or pecan work especially well for queso.
Step 2: Brown the Sausage
Set a skillet over medium heat and crumble in the ground sausage. Cook it all the way through, breaking it apart as you go. Once browned and sizzling, drain off any excess grease to keep your queso rich but not oily. Set the sausage aside—you’ll mix it all together soon.
Step 3: Assemble Everything in the Pan
In a big disposable aluminum pan (trust me, cleanup will be a breeze!), pile in your cubed Velveeta, sharp cheddar, cooked sausage, drained can of diced tomatoes with green chilies, onion, jalapeño, milk, smoked paprika, garlic powder, and cumin. Give it a quick stir to begin mixing as much as you can—the full blending happens as it cooks.
Step 4: Smoke the Queso Low and Slow
Pop the pan, uncovered, right onto the smoker grates. Let it bubble away for 1 1/2 to 2 hours, stirring every 30 minutes. This gradual melt allows the cheeses to blend, the flavors to build, and the smoke to make its magic. By the end, you’ll have a dip that’s not only extra creamy, but boasts that unmistakable wood-fired aroma and depth you crave in a Smoked Queso Recipe.
Step 5: Garnish and Serve
Once your queso is smooth, cheesy, and flecked with sausage and peppers, take it off the heat. Top it with chopped fresh cilantro and sliced jalapeños for a vibrant, fresh finish (totally optional, but highly recommended). Serve it up warm with a generous mound of tortilla chips and watch everyone dive in!
How to Serve Smoked Queso Recipe
Garnishes
This is your chance to get creative and make your Smoked Queso Recipe pop both in flavor and looks. Scatter chopped cilantro and a few fresh jalapeño slices for a burst of color, or even a drizzle of Mexican crema if you’re feeling extra decadent. For crunch, a sprinkle of crispy bacon bits or diced red pepper takes things to the next level.
Side Dishes
Queso’s best friend is tortilla chips, obviously, but don’t stop there! Mini soft pretzels, warm flour tortillas, or even crisp vegetables like celery and bell pepper strips are excellent vessels for scooping up this smoky goodness. A bowl of spicy salsa or guacamole on the side gives your guests even more dipping options.
Creative Ways to Present
If you’re serving at a party, keep the queso warm and luscious in a slow cooker set to low. For a signature touch, hollow out a round loaf of bread and use it as a cheesy dip bowl. Hosting taco night? Spoon the queso straight over nachos, fries, or loaded baked potatoes—there are no wrong answers when you start with a great Smoked Queso Recipe!
Make Ahead and Storage
Storing Leftovers
Chances are, your bowl will be wiped clean, but if you do have leftovers, let them cool completely before transferring to an airtight container. Store in the refrigerator for up to 3–4 days. The flavors intensify overnight, making for some of the most satisfying “next day” queso imaginable.
Freezing
Believe it or not, this Smoked Queso Recipe freezes beautifully for later cravings! Once cooled, spoon leftovers into a freezer-safe container and freeze for up to two months. When a queso emergency hits, simply thaw overnight in the fridge.
Reheating
Gently reheat your queso in a saucepan over low heat, stirring often to restore its creaminess. If it’s too thick, add a splash of milk to loosen it up. For parties, you can even rewarm it right in the slow cooker. A quick stir and it’s back to bubbly, cheesy perfection!
FAQs
Can I make the Smoked Queso Recipe if I don’t have a smoker?
Absolutely! While the smoke adds signature depth, you can still achieve amazing queso by baking the mixture at 325°F in the oven. For extra smokiness, stir in a drop or two of liquid smoke or add smoked paprika generously.
What kind of sausage works best for this recipe?
This recipe shines with breakfast sausage or spicy chorizo, but feel free to experiment with Italian, turkey, or even plant-based sausage. The flavor profile will shift, but you’ll still end up with a mouthwatering queso dip.
How can I make the Smoked Queso Recipe spicier or milder?
If you love heat, use hot sausage, keep the jalapeño seeds, or add diced habaneros. To mellow things out, swap in sweet Italian sausage and cut back on the jalapeños. Queso is all about customization!
Can I serve this dip in a slow cooker?
Yes! Once fully melted and mixed in the smoker, transfer the queso to a slow cooker set on warm. It stays silky and scoopable for hours, perfect for parties or game day gatherings.
Is this Smoked Queso Recipe gluten-free?
Yes, all the listed ingredients are naturally gluten-free. Just double-check your sausage and chips labels to play it safe.
Final Thoughts
If you’re ready to be the talk of the next gathering, this Smoked Queso Recipe is simply unbeatable. It’s fun, easy, and packed with flavor in every scoop—your guests will rave, and you’ll want to make it again and again. Go ahead, fire up that smoker and let the cheesy magic begin!
Print
Smoked Queso Recipe
- Total Time: 2 hours
- Yield: 10 servings 1x
- Diet: Non-Vegetarian
Description
Indulge in the smoky, cheesy goodness of this irresistible Smoked Queso Recipe. Perfect for parties or game day, this queso dip with sausage is a crowd-pleaser that will have everyone coming back for more.
Ingredients
Cheese Blend:
- 1 pound Velveeta cheese (cubed)
- 1/2 pound sharp cheddar cheese (shredded)
Other Ingredients:
- 1 pound ground sausage (such as breakfast or chorizo)
- 1 (10-ounce) can diced tomatoes with green chilies (like Rotel)
- 1/2 cup chopped yellow onion
- 1 jalapeño (seeded and finely diced)
- 1/4 cup milk
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon cumin
- Chopped cilantro and sliced jalapeños for garnish (optional)
- Tortilla chips for serving
Instructions
- Preheat Smoker: Preheat your smoker to 250°F.
- Cook Sausage: Cook the ground sausage in a skillet over medium heat until browned. Drain excess grease and set aside.
- Prepare Queso: In a large aluminum pan, combine cheeses, cooked sausage, tomatoes, onion, jalapeño, milk, and spices. Smoke uncovered for 1 1/2 to 2 hours, stirring every 30 minutes.
- Garnish and Serve: Remove from smoker, garnish with cilantro and jalapeños, and serve warm with tortilla chips.
Notes
- You can adjust the heat by using spicier sausage or adding more jalapeños.
- For added flavor, substitute some milk with beer.
- This queso can be kept warm in a slow cooker for party convenience.
- Prep Time: 15 minutes
- Cook Time: 1 hour 45 minutes
- Category: Appetizer
- Method: Smoking
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 1/2 cup
- Calories: 330
- Sugar: 3 g
- Sodium: 820 mg
- Fat: 26 g
- Saturated Fat: 13 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 7 g
- Fiber: 1 g
- Protein: 15 g
- Cholesterol: 65 mg
