Quick Take: This Smoked Queso is creamy Velveeta loaded with chorizo salami, Rotel, green chiles, onion, and Cajun seasoning, then finished on the smoker for an extra layer of smoky flavor. And it's hard to stop eating once it hits the table. I make mine on the Big Green Egg at around 225°F using all-natural lump charcoal alone, no added wood. Between the chorizo, peppers, tomatoes, and Cajun seasoning, there's already plenty of flavor, so the charcoal gives just enough smokiness without overpowering the queso.
If you’re looking for more easy appetizers for parties and game day, try my Asiago Kale Dip, Southern Hush Puppies, or Texas Roadhouse Rattlesnake Bites.
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Ingredients
Velveeta Cheese: You’ll need 32 ounces cut into cubes. Velveeta melts exceptionally smoothly and creates the creamy base for the queso.
Chorizo Salami: I use Marketside Uncured Chorizo Salami, cut into small, bite-sized cubes and browned before adding it to the queso. Browning the salami gives the edges a little extra texture and brings out even more of its savory, seasoned flavor before it goes on the smoker.
Rotel: Two 10-ounce cans. Any variety works here, so choose based on how much heat you want in the finished queso.
Yellow Onion: One diced yellow onion adds savory flavor and a little texture.
Green Chiles: One can adds mild chile flavor without making the queso overwhelmingly spicy.
Cajun Seasoning: One tablespoon brings another layer of spice and savory seasoning to the dip.
Evaporated Milk: One can helps thin the melted cheese while keeping the queso rich and creamy.
Whole Milk: A half cup helps create a smooth, dippable consistency.
Step-by-Step Instructions
Step 1: Preheat the Smoker and Prep
Begin by preheating the smoker of your choice to around 225 degrees Fahrenheit.
I’m using my Big Green Egg with all-natural lump charcoal.
The lump charcoal is already going to give this queso plenty of smoky flavor, and I don’t want the smoke to overpower the cheese, chorizo, and everything else we’re adding.
For this recipe, a little smoke goes a long way.
While the smoker is coming up to temperature, cut the chorizo salami into small, bite-sized pieces and set those aside.
Next, dice the onion and cube the Velveeta.
Step 2: Brown the Meat and Onions
Now heat a cast-iron skillet over medium-high heat and add the chorizo salami.
Cook the chorizo until the pieces begin to brown and soften.
Browning it first gives us some extra texture and also starts releasing all of that flavor into the skillet.
Once the chorizo has started to brown, add the diced onion.
Continue cooking until the onion begins to soften.
And this is another reason I like doing these steps before the skillet goes onto the smoker.
We’re using the smoker to melt the queso and add smoke flavor, not to spend a bunch of extra time waiting for raw onions and chorizo to cook.
Once the onions have softened, turn off the heat.
Step 3: Assemble the Queso
Add the cubed Velveeta, green chiles, Rotel, and Cajun seasoning directly to the skillet.
Now carefully transfer the cast-iron skillet to your smoker.
Step 4: Smoke the Queso
Once the skillet is sitting securely on the smoker, pour in the milk and evaporated milk.
I specifically wait until the skillet is already on the smoker before adding those.
It’s a whole lot easier than trying to carry a cast-iron skillet full of milk across the yard without sloshing queso ingredients everywhere.
Sometimes the best cooking techniques are the ones that make your life just a little bit easier.
Close the smoker and let the queso cook for about 10 to 15 minutes.
Then open the lid and give everything a good stir.
At first, the Velveeta may still be holding some of its shape, and that’s perfectly fine.
Close the smoker again and give it about another 10 minutes.
Check it again and give everything another good stir.
What you’re looking for is completely melted cheese with the chorizo, onions, Rotel, and green chiles evenly distributed throughout.
Once everything stirs together into a smooth, creamy queso, it’s ready to come off the smoker.
And this is where I recommend resisting the temptation to leave it on just because you want more smoke flavor.
The longer this queso sits in the smoker, and the heavier the smoke, the richer the queso becomes.
Eventually, it can start overpowering everything else.
The smoke should be another ingredient in the queso, not the only thing you can taste.
Expert Tips
Cube the Velveeta before smoking. Smaller pieces give you more even melting and make the queso easier to stir together as it cooks.
Don’t overdo the smoke. Queso picks up smoke easily. When I make this on the Big Green Egg, lump charcoal alone gives me the level of smoke I’m looking for, so I don’t add additional smoking wood.
Choose your Rotel based on your heat preference. Since the recipe works with any variety, this is one of the easiest ways to control how spicy your queso becomes.
Adjust the consistency as needed. Queso naturally thickens as it cools. If it gets thicker than you like, a small amount of additional whole milk can help loosen it back up.
Keep it warm for serving. Smoked queso is at its best while it’s hot and creamy, so keep it warm if you’re serving it over a longer period at a party or on game day. You can easily transfer it to a slow cooker set to low or even keep warm.
What to Serve With Smoked Queso
For me, tortilla chips are the obvious choice. They’re sturdy enough to scoop up the melted cheese and chunks of chorizo without competing with everything already going on in the queso.
This also works especially well as part of a game-day or backyard cookout spread, where you can put it out as an appetizer while the main course is cooking. For a full spread pair this with some Fresh Pico de Gallo, Guacamole, and Hot Black Bean Dip.
Recipe FAQs
I smoke this queso at approximately 225°F. That’s low enough to slowly melt everything together while giving the queso time to pick up some smoky flavor.
Not necessarily. On my Big Green Egg, I use all-natural lump charcoal without adding any additional wood. I find the charcoal provides enough smokiness for the queso without overpowering it.
If you’re using a different type of smoker or fuel, the amount of smoke flavor you get may vary.
You can use any flavor of Rotel you like. Original is a good starting point, while one of the hotter varieties can give the queso an additional kick.
For this recipe, I use Marketside Uncured Chorizo Salami rather than raw Mexican-style chorizo. I cut the salami into small, bite-sized cubes and brown them before adding them to the queso. Browning the salami adds extra flavor and gives the pieces a better texture before everything goes onto the smoker.
Yes. The Big Green Egg is simply the smoker I use. You can make this on another smoker capable of maintaining indirect heat around 225°F.
The queso will thicken as it cools. Keep it warm while serving, and if necessary, stir in a little additional milk until it returns to the consistency you want.
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📖 Recipe
Smoked Queso
Equipment
- 1 Smoker
Ingredients
- 32 oz Velveeta Cheese Cubed
- 7 Oz Chorizo Salami Cubed
- 20 oz Rotel 2 Cans, Any Flavor
- 1 Yellow Onion Diced
- 7 Oz Green Chiles Canned
- 1 tablespoon Cajun Seasoning
- 12 Oz Evaporated Milk Canned
- ½ Cup Whole Milk
Instructions
- Begin by preheating the smoker of your choice to around 225 degrees Fahrenheit.
- Cut the chorizo salami into small, bite-sized pieces and set those aside.
- Dice the onion and cube the Velveeta.
- Heat a cast-iron skillet over medium-high heat and add the chorizo salami, cooking until the pieces begin to brown and soften.
- Add the diced onion and continue cooking until the onion begins to soften.
- Turn off the heat and add the cubed Velveeta, green chiles, Rotel, and Cajun seasoning directly to the skillet.
- Carefully transfer the cast-iron skillet to your smoker.
- Pour in the milk and evaporated milk.
- Close the smoker and let the queso cook for about 10 to 15 minutes.
- Open the lid and give everything a good stir. At first, the Velveeta may still be holding some of its shape, and that’s perfectly fine. Close the smoker again and give it about another 10 minutes.
- Check it again and give everything another good stir. Once everything stirs together into a smooth, creamy queso, it’s ready to come off the smoker.
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