Smoked queso with cream cheese is a delightful twist on the classic queso dip, infusing it with a smoky flavor that adds depth and complexity. Here’s a simple recipe to make smoked queso with cream cheese:
Ingredients for Smoked queso with cream cheese:
- 8 oz cream cheese, softened
- 1 cup shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 1 cup diced tomatoes, drained
- 1/4 cup diced green chilies
- 1/4 cup diced red onion
- 1/4 cup chopped fresh cilantro
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- Salt and black pepper to taste
- Wood chips for smoking (hickory or mesquite work well)
Instructions:
- Preheat your smoker to 250°F (120°C) and prepare your wood chips according to the manufacturer’s instructions.
- In a mixing bowl, combine the softened cream cheese, shredded cheddar cheese, shredded Monterey Jack cheese, diced tomatoes, diced green chilies, diced red onion, chopped cilantro, garlic powder, onion powder, smoked paprika, salt, and black pepper. Mix well until all ingredients are evenly incorporated.
- Transfer the mixture to a cast-iron skillet or an oven-safe dish suitable for smoking.
- Once the smoker is ready and the wood chips are producing smoke, place the skillet or dish directly on the smoker rack.
- Close the smoker and let the queso smoke for about 30-45 minutes, or until it’s hot, bubbly, and infused with a delicious smoky flavor.
- Carefully remove the smoked queso from the smoker and serve hot with tortilla chips, crackers, or sliced vegetables for dipping.
Enjoy your irresistibly creamy and smoky queso dip with cream cheese!
FAQs
1. How do you smoke cream cheese in a smoke tube?
To smoke cream cheese using a smoke tube, first, ensure your cream cheese is firm and cold. Then, place the cream cheese on a wire rack or a perforated tray to allow smoke to circulate around it. Next, ignite the smoke tube according to the manufacturer’s instructions and place it inside your smoker or grill. Arrange the cream cheese away from direct heat, preferably in a cooler zone of the smoker, and let it smoke at a low temperature (around 90-100°F or 32-38°C) for 1-2 hours, depending on the desired level of smoke flavor. Once smoked, remove the cream cheese, wrap it tightly in plastic wrap, and refrigerate it for at least a few hours before serving to allow the flavors to meld.
2. Is queso just melted cheese?
No, queso is more than just melted cheese. While melted cheese is a primary component of queso, traditional queso dips typically include additional ingredients such as diced tomatoes, onions, peppers, spices, and sometimes even meats like chorizo. These ingredients are combined and heated until creamy and smooth, resulting in a flavorful cheese dip that is commonly served with tortilla chips or used as a topping for various dishes.
3. Can you cold smoke cream cheese?
Yes, you can cold-smoke cream cheese, but it’s important to ensure that the cream cheese remains at a safe temperature throughout the smoking process to prevent bacterial growth. Cold smoking involves exposing the cream cheese to smoke without applying heat, typically at temperatures below 90°F (32°C). To cold smoke cream cheese, use a cold smoke generator or a specialized cold smoking attachment for your smoker or grill. Place the cream cheese in a cool environment, such as a refrigerator or an insulated box, while allowing the smoke to circulate around it for several hours. Once smoked, refrigerate the cream cheese immediately and consume it within a few days.
4. How long will smoked cream cheese last?
Smoked cream cheese will typically last for about 1-2 weeks when stored properly in the refrigerator. To prolong its shelf life, wrap the smoked cream cheese tightly in plastic wrap or store it in an airtight container. It’s important to keep the smoked cream cheese refrigerated at all times and discard it if you notice any signs of spoilage, such as mold growth, off odors, or changes in texture. Enjoy the smoked cream cheese within the recommended storage period for the best flavor and quality.
