Smoked queso is your favorite queso dip made with Velveeta, Rotel, onions, taco meat, and peppers made in a cast-iron skillet on your smoker or grill. This Smoked Queso Dip recipe is a delicious twist on the classic queso dip, infused with rich smoky flavors that will have everyone coming back for more. Rich with delicious smoky flavor yet full of the cheesy goodness that every good crock pot sausage queso has.
After years of making crock pot sausage queso, I have now found my favorite way to make queso. The grill is now my favorite way to make this smoked queso recipe. You know you want to try this grilled queso recipe now. However, I love to change it up to so of course the smoked corn dip also gives a strong head nod to this smoked cheese dip recipe.
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Smoked Queso Ingredients
To make this queso, you will need these simple ingredients that are very similar to the ingredients for a crock pot queso dip.
- Velveeta - I know there are some haters of Velveeta, but I am just a sucker for it. I have also made this recipe with a combination of cream cheese and pepper jack cheese. It was also delicious. You want a cheese that melts well.
- Taco Meat - Ground beef or pork mixed with taco seasoning. Leftover taco meat works well, but we also just make taco meat for this queso. In a pinch feel free to use breakfast sausage too.
- Onions - White diced onions is the best. Green will also work. Don't love onions, leave them out.
- Rotel - Canned tomatoes and chilis just give it some added flavor. A can of tomatoes would work too. Fresh tomatoes would also work.
- Peppers - Jalapeno and Poblano peppers are perfect for this queso. If you want to take the heat down you can also use mild banana peppers. Canned green chiles can also be a quick way to add the pepper flavor.
- Cilantro or Green Onions - Garnish this dip with some fresh cilantro or chopped green onions.
Chop all the ingredients up and have them ready. I used leftover taco meat which gave the rich taco flavor to the queso.
How to Make Queso Dip on the Grill
This queso is so simple to make. I put the cubed Velveeta cheese, leftover taco meat, Rotel, diced onions, sliced jalapeno peppers, and diced poblano peppers in the cast iron skillet. Then place the skillet on your Big Green Egg. If you have a gas grill, this recipe should work just fine as well.
After the skillet has been on the grill for a few minutes, stir to combine the ingredients. Then keep cooking the queso over indirect heat at 300 to 350°, stirring to make sure the cheese melts throughout the pan. In about 15 minutes the queso will be done and ready to enjoy.
Once the dip is melted and infused with smoky goodness, remove it from the smoker. Give it a final stir and taste for seasoning, adjusting salt and pepper if needed. Serve your smoked queso dip hot with tortilla chips, and watch it disappear! The scoop chips work perfectly to snag all of the bits of peppers, onions, and ground beef taco meat. You will want to make sure you have two bags on hand because you might be making a second batch of this smoked queso dip.
This smoked queso dip is sure to be a hit at your next gathering. Its rich, creamy texture combined with the smoky undertones and the slight kick from the spices make it an unforgettable appetizer. Give this recipe a try, and you'll see why it's a favorite among queso lovers!
Hint: Cast Iron versus disposable aluminum is another thing to ponder. I will be very honest, the cheese does stick somewhat to the cast iron. I do preseason the cast iron skillet after I make the queso, but it is so much better in the skillet than in the throwaway pans.
Substitutions for Corn Dip with Sausage, Cream Cheese, and Poblanos
Here are some substitutions you can make for the smoked corn dip with poblanos and cream cheese, tailored to various dietary preferences or ingredient availability:
- Substitutes For Velveeta Cheese
- Cheddar Cheese: Use sharp or mild cheddar cheese. It provides a similar creamy texture when melted.
- American Cheese: Another great alternative that melts smoothly.
- Monterey Jack or Pepper Jack: Adds a bit of a kick with a smooth melt.
- Gouda or Gruyere: For a more gourmet touch with a rich, creamy texture.
- Cream Cheese: Make a white smoked queso dip with the use of cream cheese and add smoothness to the dip.
- Substitutes For Rotel
- Fresh Tomatoes and Jalapeños: Dice and mix for a fresher alternative.
- Salsa: Use your favorite salsa as a quick substitute. Also, this fire-roasted salsa I make on the Big Green Egg is great to use in this.
- Canned Tomatoes + Canned Green Chiles: Use a can of tomatoes, even a fire-roasted can of tomatoes, and a small can of green chiles.
- Substitutes for Poblanos and Onions
- Shallots or Leeks: For a milder onion flavor.
- Jalapeno Peppers: For a spicier taste.
- Cherry Tomatoes: Add fresh diced cherry tomatoes for a sweet and juicy texture.
- Substitutes For Sour Cream
- Plain Greek Yogurt: Adds a similar tang and creaminess.
- Vegan Sour Cream: A dairy-free option to keep the recipe vegan.
- Substitutes For Mayonnaise
- Greek Yogurt: Can be used as a direct substitute.
- Vegan Mayonnaise: Available at most grocery stores for a plant-based option.
Variations to Smoked Queso Dip
Here are some creative variations to the smoked corn dip with poblanos and cream cheese, tailored to different tastes and occasions:
- Southwest Corn Dip - add black beans, corn, and avocados along with some chili powder for a southwest twist to this smoked sausage queso.
- Smoked Beer Cheese Dip - Add a cup of beer and gouda cheese to the recipe. Also, use just ground beef or ground pork, not seasoning with taco seasoning.
- Spicy Queso Dip- Add Jalapeno and habanero peppers to the dip along with hot sauce to take the heat up a notch.
See this corn dip recipe with the smoked corn dip recipe.
Tips for the Perfect Smoked Queso Dip
- Experiment with Cheese: Feel free to mix in other cheeses like Monterey Jack, Pepper Jack, or Colby for different flavors and textures.
- Add Extra Smokiness: If you want an even smokier flavor, you can add a splash of liquid smoke to the cheese mixture before smoking.
- Vegetarian Option: Skip the meat and add more vegetables like black beans, corn, or even mushrooms for a hearty vegetarian version.
- Spice It Up: Adjust the heat level to your liking by adding more jalapeños, a dash of hot sauce, or some cayenne pepper.
- Make it on the Stovetop: This recipe can also easily be made on the stove top in a Dutch oven or crock pot. Follow the same instructions and keep the heat on very low.
Storing Leftover Queso
The leftover queso is perfect for making nachos, quesadillas and even just eating reheated. Here is how to store the leftover queso.
- Refrigerator - Plaace the leftovers in an airtight container, preferably glass, to easily reheat in the microwave. Keep for up to five days.
- Freezer - Pop this queso in the freezer in an airtight freezer-safe container for up to three months.
Taco Dip Recipes
- Homemade Chipotle Mayo
- Smoked Corn Dip with Sausage, Cream Cheese and Poblanos
- Strawberry Cheesecake Dip
- Queso Fundido - Chorizo Queso Dip
๐ Recipe
Smoked Queso Dip
Ingredients
- 1 pound cooked ground beef
- 1 tablespoon taco seasoning
- 16 ounces velveeta
- 1 can Rotel
- ยฝ cup diced onions
- 2 jalapeno or poblano peppers
Instructions
- Make the queso by putting the ingredients for the queso into a cast iron skillet.
- Place the skillet on the Big Green Egg, smoker, or grill at a temperature of 300-350° with ingredients inside. Make sure the skillet is in an indirect heat area. Let cook for five minutes before stirring. Then continue to cook for 15 minutes, stirring every five minutes.
- Serve with tortilla chips.
Nutrition
Shared on Weekend Potluck and Meal Plan Monday
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Jacqui
This is now my FAV QUESO. I smoked it on my smoker in my cast iron skillet! Perfect combo of cheese, meat, etc. so DELISH! Thanks for sharing!