This Smoked Queso Dip is the ultimate comfort food. If you have a smoker, you have to try this creamy, cheesy appetizer, infused with smoky flavors, perfectly blending melted cheeses, zesty tomatoes, and a kick of spice.

We love queso dip in any form, but while you’re smoking meat in your Traeger grill, you might as well throw some queso in to infuse with smoky flavor. Serve it warm with tortilla chips, fresh veggies, or even drizzled over tacos for an extra layer of flavor.

Helpful Tips

Choose Your Cheese Wisely: For the best flavor and texture, use a combination of cheeses like a good melting Mexican cheese, such as Oaxaca or Quesadilla and pair it with a sharp cheddar or pepper jack for more flavor.
Control the Heat: Adjust the spice level by using mild or hot diced tomatoes with green chilies, and add fresh jalapeños for an extra kick. Adjust the spice with more or less seeds.
Keep It Warm: If serving at a party, keep your queso dip warm in a slow cooker or a fondue pot. This will maintain its creamy texture and ensure it’s ready for dipping throughout the event!

Smoked Queso Dip

This creamy, cheesy delight is infused with smoky flavors, perfectly blending melted cheeses, zesty tomatoes, and jalapenos.

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Prep Time 5

Cook Time 1

Total Time 1 5

Course Appetizer

Cuisine Mexican

Servings servings

Calories 310 kcal

Ingredients

8 ounces Mexican chorizo casing removed
2 cups Oaxacan cheese
1 cup Pepper Jack or Cheddar Cheese
10 oz can Rotel
2 jalapeños finely diced, seeds removed for less heat

Instructions

In a cast iron skillet over medium high heat, brown the chorizo until fully cooked. Drain the grease from the skillet. Add all the other ingredients on top of the chorizo in the skillet. If you don’t have a cast iron skillet, cook the chorizo in a pan, then transfer all of the ingredients to an aluminum pan (disposable is fine).
Add smoker pellets to the hopper. Pre-heat the smoker/grill to 250°F (121°C).
Place the skillet or pan on the smoker grate and close the lid. After 15 minutes, check and stir the cheese. Smoke for 30 minutes more. Check and stir. If it’s reached your desired smokiness, remove it from the smoker, or continue cooking for up to 1 hour more.
To keep the cheese warm, serve in a slow cooker or fondue pot.

Nutrition

Calories: 310kcalCarbohydrates: 4gProtein: 21gFat: 24gSaturated Fat: 13gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 1gCholesterol: 62mgSodium: 554mgPotassium: 87mgFiber: 0.5gSugar: 1gVitamin A: 297IUVitamin C: 7mgCalcium: 159mgIron: 1mg

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