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Smoked Queso - The Ultimate Cheese Dip

Smoked queso, while traditionally made from Velvetta, can also be made using real cheese. This one uses white cheddar but feel free to sub in your favorites.
Course Appetiser
Prep Time 35 minutes
Cook Time 3 hours


  • 3 lbs Cheese cheddar, Colby Jack, Monterey, etc.
  • 1 lb Chorizo or ground breakfast sausage
  • 1 each Onion, yellow sweet medium
  • 3 each Jalape├▒os Use more or less if desired
  • 6 each Garlic cloves peeled
  • 2 cans Rotel┬« diced tomatoes with green chilies 10 ounce cans
  • 3 TBS Jeff's original rub
  • 2 cups Heavy whipping cream
  • 1 bunch Cilantro Garnish
  • 1-2 bags Tortilla chips


  • 3 lbs of hard cheese. If the cheese is soft like Velveeta or mexican, you can simply cube it. Place into a half-size foil pan.
  • Cook the chorizo in a skillet until browned. Drain the grease and set aside to cool.
  • Dice the onion and set aside.
  • Mince the peeled garlic cloves and set aside.
  • Clean, deseed and slice the jalapenos. Cut off the stem, slice in half lengthwise then remove all of the seeds and pith. Slice the half peppers into half-circles.
  • Stir fry the onion, garlic and jalapeno in a little of the chorizo grease until they are wimply and well browned. Set aside to cool.
  • Add the meat, vegetables, Rotel to the foil pan with the cheese. Add 3 TBS of Jeff's original rub on top.
  • Smoke the queso at 180 degrees F (Pellet smoker) or 200-225 degrees (other smoker) until the cheese begins to melt down then stir ingredients in the pan to combine.
  • Continue cooking until the queso is completely melted. Stir in about 1 cup of heavy whipping cream to make it more creamy. Add more as desired to get the right consistency.
  • Serve immediately with plenty of tortilla chips garnished with cilantro. Add a little hot sauce to the top if desired.