WebPreheat the smoker and toss queso ingredients in a large pan. Smoke queso dip for 45 minutes at 250 degrees F. Add sour cream and smoke for 15 minutes. Garnish …
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WebStep #1: Cook chorizo in skillet and then remove to plate and set aside. Step #3: Add chorizo back to skillet along with tomatoes, peppers and spices. Step #5: …
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It will be a lot easier to stir once the cheese has begun to melt. Place the pan of ingredients on the smoker or grill over indirect heat at about 300°. Stir the ingredients every 15 minutes or so. By 45 minutes all the cheese should be fully melted and bubbly. There are so many ways you can adapt smoked queso to your own liking.
Smoked queso dip is very adaptable! You can swap out the meat, use different peppers, change the method of cooking, and even cut the recipe in half. We’ve made our smoked queso dip with chorizo, but as I’ll explain below, you can substitute ingredients to your taste.
Smoked Queso Dip has flavorful Mexican chorizo sausage, creamy cheeses, tomatoes, green chiles, and all the trimmings to make the best smoked cheese dip ever. Simply combine and smoke the ingredients together in the Big Green Egg, Traeger grill, or electric smoker, for an amazing smoked queso dip packed with smoky good flavor.
The traditional queso recipe calls for 1 pound of Velveeta cheese, and a 10-ounce can of Ro-Tel diced tomatoes and green chiles. This serves about four people and you can scale the recipe up or down as needed. To make smoked queso, use these same ingredients in a Traeger.