Smoked Queso Recipe

If you’re a fan of creamy, cheesy dips with a smoky twist, then this smoked queso recipe is a must-try! Perfect for parties, game nights, or backyard BBQs, this dip is guaranteed to be a crowd-pleaser. Let’s break down the recipe, step by step, to help you create the most delicious smoked queso at home.

Why Smoked Queso is So Popular

In recent years, smoked queso has taken over social media, especially with food bloggers and BBQ enthusiasts sharing their unique takes on this incredible dish. Its smoky depth, combined with melty goodness and savory ingredients, creates a rich flavor profile that’s hard to resist.

Ingredients Overview

Here’s a breakdown of everything you’ll need to make this smoked queso masterpiece.

Main Ingredients for Smoked Queso

• 1 pound pork sausage: A hearty, meaty base for the queso.
• 3 Tablespoons Hey Grill Hey Fiesta Rub: Adds a zesty kick to your sausage.
• 1 red bell pepper: For sweetness and color.
• 1 jalapeno: A mild heat to balance the creamy cheese.
• 1/2 cup yellow onion: Adds a bit of crunch and sweetness.
• 6 cloves garlic: Enhances the savory flavors.
• 1 can pinto beans: Adds texture and makes the dip more filling.
• 2 cups shredded Mexican blend cheese: A mix of cheeses for a creamy melt.
• 8 ounces cream cheese: Makes the dip extra smooth.
• 16 ounces Velveeta: The star of any good queso—perfect for smooth, creamy texture.

Ingredients for Pico de Gallo

• 3 medium tomatoes: Fresh and juicy.
• 1 jalapeno: For a spicy kick.
• 4 cloves garlic: Adds bold flavor.
• 1/2 cup cilantro: A fresh herb that brightens the dish.
• 1/2 cup yellow onion: Crisp and flavorful.
• 1 Tablespoon Hey Grill Hey Fiesta Rub: Brings everything together.
• Lime juice, to taste: Adds tanginess and freshness.

Step-by-Step Instructions for Smoked Queso

Preparation of Ingredients

1. Cook the Sausage: Start by browning your pork sausage in a skillet over medium heat. Break it up into smaller chunks while cooking. Once browned, set it aside.
2. Prepare the Vegetables: Dice the red bell pepper, jalapeno, and yellow onion. Mince the garlic.

How to Smoke Queso

1. Preheat the Smoker: Heat your smoker to 225°F (107°C). If you don’t have a smoker, you can use a gas or charcoal grill, adjusting the heat accordingly.
2. Combine Ingredients in a Pan: In a large cast-iron skillet or an aluminum pan, mix together the cooked sausage, diced veggies, garlic, pinto beans, cream cheese, shredded cheese, and Velveeta.
3. Smoke for 45 Minutes: Place the skillet on the smoker and close the lid. Let the queso cook for about 45 minutes, stirring every 10-15 minutes to ensure an even melt.
4. Optional – Double Smoke the Veggies and Sausage: For an extra smoky flavor, smoke the vegetables and sausage separately for 45 minutes before combining them with the cheese.

Smoked Queso vs. Traditional Queso

What sets smoked queso apart from the traditional version is the addition of smoke, which adds a whole new layer of flavor. Traditional queso is typically cooked on the stovetop or in the microwave, missing out on that irresistible smokiness.

The Smoky Flavor: Why It Makes a Difference

The smoky flavor in the queso comes from the low and slow cooking process in the smoker, which allows the cheese to absorb the flavors of the wood or charcoal. This creates a depth of flavor that’s unmatched by any stovetop or oven-cooked queso.

Customizing Your Smoked Queso

Alternative Cheese Options

Not a fan of Velveeta? No problem! You can swap it out for other cheeses like cheddar, Monterey Jack, or even Gouda. Just make sure to use a cheese that melts well.

Spicing It Up with Chorizo and Hot Sauce

For those who love a bit more heat, consider adding chorizo instead of regular pork sausage. You can also throw in a dash of hot sauce or sliced jalapenos for an extra kick.

Choosing the Right Sausage

The type of sausage you use can drastically alter the flavor of your queso. While pork sausage is the traditional choice, you can experiment with spicy Italian sausage, chorizo, or even turkey sausage for a lighter option.

Smoking Techniques: Gas vs. Charcoal Grills

If you don’t have a smoker, both gas and charcoal grills can work wonders. For gas grills, use a smoker box or foil-wrapped wood chips. For charcoal grills, place the charcoal on one side of the grill and the queso on the opposite side for indirect heat.

Tips for Perfecting Your Smoked Queso

• Use sturdy tortilla chips: Queso can get pretty thick, so you’ll need chips that won’t break easily.
• Check the consistency: If your queso becomes too thick, stir in a couple of tablespoons of milk to reach the desired consistency.
• Mix in other goodies: Feel free to toss in black beans, extra peppers, or even ground beef for more texture and flavor.

What to Serve with Smoked Queso

Serve your smoked queso with tortilla chips, sliced veggies, pretzels, or even over nachos for a cheesy treat.

Storing and Reheating Smoked Queso

Leftover queso can be stored in an airtight container in the fridge for up to 3 days. To reheat, simply place it in a skillet over low heat or microwave it in 30-second increments, stirring in between.

Common Mistakes to Avoid

• Over-smoking the queso: Too much smoke can make the queso bitter. Stick to the recommended smoking time.
• Not stirring enough: If you don’t stir regularly, the cheese can burn or clump.
• Using the wrong type of cheese: Not all cheeses melt well. Stick with cheeses like Velveeta, cheddar, or cream cheese.

Why You Need to Try This Recipe

In the world of cheesy dips, smoked queso reigns supreme. The combination of smoky, cheesy goodness and savory sausage creates a flavor experience that will keep your guests coming back for more. It’s the perfect recipe for any occasion, so fire up your smoker and give it a try!

FAQs

1. Can I make smoked queso without a smoker?
   Yes! You can use a gas or charcoal grill to achieve a similar smoky flavor.
2. What can I use instead of Velveeta?
   You can substitute Velveeta with cheddar, Monterey Jack, or Gouda for a different flavor profile.
3. How long does smoked queso last?
   Smoked queso can be stored in the refrigerator for up to 3 days.
4. Can I freeze smoked queso?
   While it’s possible to freeze queso, the texture may change after reheating due to the cheese.
5. What wood chips should I use for smoking queso?
   Hickory, mesquite, or applewood chips work great for adding smoky flavor to your queso.