Smoked Queso Recipe
This smoked queso dip is smooth and creamy and full of delicious smokey flavor. It's easy to prepare and is a true crowd pleaser!
Servings: 12
Calories: 313kcal
Ingredients
- 1½ pounds ground beef
- 1 cup diced onion
- 1 cup diced green pepper
- 1 10 ounce can diced tomatoes with green chiles drained
- 2 pounds velveeta cut into cubes
- 8 ounces pepper jack cheese cut into cubes
Instructions
- Preheat your smoked to 275℉. Brown the ground beef with the onion and green pepper in a large skillet over medium heat.
- Drain the fat, then add the beef to a 9 by 13 inch foil pan with the cubed cheeses and the canned tomatoes, then place in the smoker.
- Cook for 45 minutes, then stir together to combine.
- Smoke for another hour, stirring occasionally, then remove and serve immediately.
Notes
- Be sure to stir the dip occasionally as it cooks. The queso will form a skin as it smokes, but it will melt back into the dip when you stir it. Stirring also helps ensure that the bottom doesn't burn.
- This queso dip is thick, so if you want a thinner consistency, stir in some evaporated milk to thin it out.
- To store leftovers, cover the fan tightly with foil or transfer to an airtight container and refrigerate for up to 5 days.
- To reheat leftovers, transfer the dip to a pot set over medium-low heat and warm for 5-6 minutes, stirring frequently, until warmed through. You can also heat it in 30-second intervals in the microwave.
Nutrition
Calories: 313kcal | Carbohydrates: 14g | Protein: 25g | Fat: 14g | Fiber: 1g | Sugar: 1g