Description

This smoked queso recipe delivers a warm, creamy, and smoky cheese dip perfect for gatherings and game days. Made with Velveeta, Pepper Jack cheese, spiced up with Rotel tomatoes and pickled jalapenos, and enriched with savory ground beef, this dip simmers slowly over a grill to develop deep, complex flavors and a velvety texture. Serve it with chips, veggies, or pork rinds for an irresistible crowd-pleaser.

Ingredients

Cheeses

1 block Velveeta (32 ounces)
1 block Pepper Jack Cheese (16 ounces)

Mix-ins

1 can Rotel (20 ounces, including liquid)
3/4 cup pickled jalapenos (chopped)
1/2 onion, diced
1/2 tablespoon minced garlic
1 pound ground beef, cooked and chopped

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Instructions

Combine Ingredients: In a 9×13-inch aluminum foil pan, add the Velveeta, Pepper Jack cheese, diced onion, minced garlic, Rotel including its liquid, pickled jalapenos, and cooked chopped ground beef, mixing them slightly to evenly distribute.
Preheat Grill: Set your grill to maintain a steady temperature between 200 to 250 degrees Fahrenheit to gently melt and smoke the queso dip.
Cook the Queso: Place the pan with the cheese dip uncovered on the grill. Allow it to cook for 2 hours, stirring every 15 to 20 minutes to ensure even melting and prevent burning.
Serve: Once fully melted and smoked, remove the queso from the grill and serve warm with your favorite dippers such as pork rinds, corn chips, tortilla chips, or fresh vegetables.

Notes

Maintain a consistent grill temperature to avoid scorching the cheese dip.
Stirring regularly is key to prevent the ingredients from sticking to the pan and to ensure an even smoky flavor.
Ground beef should be cooked and chopped before adding; you can season it beforehand with your preferred spices for enhanced flavor.
Feel free to adjust the amount of pickled jalapenos to control the heat level.
Using an aluminum pan is recommended for easy cleanup and even cooking on the grill.
If a grill is unavailable, this recipe can be adapted for a low and slow oven bake at 225°F for approximately 2 hours, stirring periodically.