Once you learn how to smoke queso, you’ll be whipping it up for BBQ parties and get-togethers all year long. My particular Traeger recipe is for smoked queso with chorizo and it’s one of my most popular smoker recipes ever. Try any variations you’d like! Let’s make it!
How long does it take to smoke queso?
It will take you an hour to make this delicious smoked cheese dip!
What pans do you use for smoking queso?
I like the large 9×13 foil pans when smoking queso for a pool party, or somewhere that I’ll leave the queso behind. That way I don’t have to worry about getting my pan, and there’s nothing to clean.
What flavor pellets do you use for smoked queso?
We used Traeger Mesquite Pellets for this particular Sip Bite Go recipe demonstration, and they were wonderful.
Can you substitute ingredients for this dish?
Yes, this is a pretty easily adaptable recipe, so you can get creative with fillings and toppings. I recommend you keep the cheese base layer the same, and build up from there. You can also try adding smoked bratwurst, experimenting with flavor by adding variation of peppers, beans, BBQ seasonings. Or add another protein, like smoked chicken breast, smoked brisket flat or smoked pulled pork shoulder. It’s definitely a dish you can make “your own”.
EVERYONE LOVES IT. The fresh veggies and chorizo give this easy queso smoker appetizer plenty to love!! You could also use smoked kielbasa.
Smoking queso at 250 degrees F
You can smoke queso at the same time as other smoker recipes that cook at 250 degrees F like smoked sausage, smoked bratwurst, and smoked bone-in pork shoulder with pineapple.
Ingredients
Here’s what you need to make the best smoked queso everrr.
- Velveeta cheese, or any melty cheese, cubed 2”
- Chorizo (cooked, casing peeled off, and crumbled/fine diced)
- cheddar cheese
- cream cheese
- Diced cherry tomatoes
- Onion
- Garlic
- Jalapeno
- black pepper
- (optional) Beer or milk can help make a thinner smoked queso which is a good consistency for drizzling on tacos or smoked nachos. Skip adding beer / milk to queso if you want a thicker cheese dip for dipping chips in.
These you’ll add to the smoked queso at different times…
- 45 minute mark add sour cream
- Serve with fresh chopped cilantro or green onions
Start your day with a BBQ breakfast featuring this smoked breakfast fatty…
How to smoke queso
Now I’ll walk you through it…
Also see how to make chorizo and potatoes in this papas con chorizo recipe…
Detailed recipe steps
- Preheat Traeger Grills or Pitt Boss or whatever pellet grill you’re using to 250 degrees F.
- Prepare a pan to smoke queso. PSA: Usually, I’m making a big batch of queso to bring to a pool party or when we’re hosting. So I like to use those large disposable aluminum pans. Either way, for cleaning purposes, you might want to put aluminum foil in a 9×13 pan, if that’s what you’re using instead.
- Mix all the main smoked queso ingredients into a large pan by layering them in this order (so they melt evenly): Velveeta cheese, chorizo, cheddar cheese, cream cheese, cherry tomatoes, onion, garlic, jalapeno, black pepper.
- Smoke queso with chorizo for about 45 minutes at 250 degrees F.
- Add sour cream to the partially smoked queso and stir it around. Usually, I like the consistency of the queso smoked to this point. (If you want thinner queso, add a little beer or milk at this time to reach your desired consistency… thinner in my opinion is better for drizzling on tacos vs. using as a dip.)
- Smoke queso with sour cream for about 15 minutes at 250 degrees F.
- Garnish. Sprinkle fresh chopped herbs on queso.
- Remove queso from the smoker and rest until cool enough to serve. Note – if I’m taking queso to a party or not eating it for another 30 minutes or so, I’ll wrap the top in foil and stick it in a cooler to stay very warm.
This Traeger smoked queso dip recipe is always a hit on the BBQ menu.
Deciding what appetizer to smoke for a party…
Making this smoked queso appetizer for game day…
This is a HALF batch of this Traeger queso recipe for a very small football party…
Also smoking at the same time are these smoked 321 ribs.
YOU MIGHT LIKE THESE
Pro tip: One of my go-to tricks for perfectly cooked food every time is using the right BBQ meat thermometers.
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– Jenna
Next, browse the Sip Bite Go recipe collection…
Best Smoked Queso Recipe
Video
Ingredients
Main Traeger smoked queso ingredients
- 32 oz Velveeta cheese or any melty cheese, cubed 2”
- 1 lb chorizo pork or chicken, cooked, casing removed, crumbled/ finely chopped
- ½ cup cheddar cheese shredded (substitute monterey jack, pepper jack, gouda)
- 8 oz cream cheese plain, full fat
- 5 medium cherry tomatoes diced small
- ½ medium onion white, diced
- 4 cloves garlic minced
- 1 medium jalapeno pith removed, minced
- ⅛ tsp black pepper fresh cracked
To mix in smoked queso at the 45 minute mark
- ¼ cup sour cream
- 2 tbsp beer or milk, optional to make it thinner (I usually don’t bother thinning out smoked queso unless I'm using it for a taco or nacho cheese)
For topping smoked queso with chorizo
- 1 tbsp cilantro fresh chopped (and/or diced chives, green onion)
Instructions
- Preheat Traeger Grills or Pitt Boss or whatever pellet grill you’re using to 250 degrees F. (We used Mesquite Pellets for this particular Sip Bite Go recipe demonstration, and they were wonderful.)
- Prepare a pan to smoke queso. PSA: Usually, I’m making a big batch of queso to bring to a pool party or when we’re hosting. So I like to use those large pans made out of aluminum. Either way, for cleaning purposes, you might want to put aluminum foil in a 9×13 pan, if that’s what you’re using instead.
- Mix all the main smoked queso ingredients into a large pan by layering them in this order (so they melt evenly): Velveeta cheese, chorizo, cheddar cheese, cream cheese, cherry tomatoes, onion, garlic, jalapeno, black pepper.
- Smoke queso with chorizo for about 45 minutes at 250 degrees F.
- Add sour cream to the partially smoked queso and stir it around. Usually, I like the consistency of the queso smoked to this point, but if you want thinner queso, add a little beer or milk at this time. FYI… in my opinion, thinner smoked queso with beer in it is better for drizzling on smoked nachos for example, whereas thicker queso is better for dipping thick chips into. It’s a personal preference!
- Smoke queso with sour cream for about 15 minutes at 250 degrees F.
- Garnish. Sprinkle fresh chopped chives or whatever herbs you're using on queso.
- Remove queso from the smoker and rest until cool enough to serve. Note – if I’m taking queso to a party, I’ll wrap the top in foil and stick it in a cooler to stay very warm.
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