Description
This smoked queso recipe combines Velveeta, Pepper Jack cheese, Rotel tomatoes, pickled jalapenos, and ground beef to create a creamy, smoky cheese dip perfect for snacking. Smoked low and slow on the grill, it’s infused with rich flavor and a spicy kick. Enjoy alongside chips, pork rinds, or fresh veggies for a crowd-pleasing appetizer.
Ingredients
Scale
Cheese and Dairy
- 1 block of Velveeta (32 ounces)
- 1 block of Pepper Jack Cheese (16 ounces)
Vegetables and Spices
- 1 can Rotel (20 ounces, including liquid)
- 3/4 cup pickled jalapenos
- 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 the Velveeta, Pepper Jack cheese, diced onion, minced garlic, canned Rotel with its liquid, pickled jalapenos, and cooked ground beef. Mix gently to distribute ingredients evenly.
- Preheat the Grill: Set your grill to a low temperature between 200-250 degrees Fahrenheit, ideal for slow smoking the queso without burning.
- Smoke the Queso: Place the uncovered aluminum pan with the cheese mixture directly on the grill grate. Smoke the queso for about 2 hours, stirring every 15-20 minutes to ensure even melting and prevent burning on the bottom.
- Serve: Once fully melted, creamy, and infused with smoky flavor, remove the queso from the grill. Serve warm with your favorite dippers such as pork rinds, corn chips, tortilla chips, or fresh vegetables.
Notes
- Stirring frequently is essential to prevent burning and ensure the cheese melts evenly.
- Use a grill thermometer to maintain consistent temperature between 200-250°F.
- For extra smoky flavor, add wood chips to your grill before heating.
- Ground beef must be fully cooked and drained of excess grease before adding.
- Store leftovers in an airtight container in the refrigerator and reheat gently to maintain texture.
- Prep Time: 15 minutes
- Cook Time: 2 hours
- Category: Appetizer
- Method: Smoking
- Cuisine: American, Tex-Mex
