Smoked Queso

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Creamy Smoked Queso made with Velveeta, chorizo salami, Rotel, green chiles, onion, and Cajun seasoning, then cooked low and slow on the smoker for extra smoky flavor.

Prep Time10

Cook Time20

Total Time30

Course: Appetizers, Side Dish

Cuisine: BBQ, Comfort Food, Southern

Servings: Servings

Calories: 296kcal

Author: Jeremy Klae

Equipment

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.

Video

Notes

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.

Nutrition