Skip to Content

Smoked Queso Recipe

Smoked queso dip in a disposable tin

Today I am sharing a recipe and new video for this smoked queso recipe that has been trending in all of the Facebook barbecue groups! I’ve created two, from-scratch recipes: the first with taco meat and traditional yellow Velveeta cheese, the second with queso blanco, poblanos, and breakfast sausage.

This summer appetizer dip is soooo super cool because anyone can make it! You just toss the ingredients into a disposable baking tin and throw it in your smoker (or a cooler part of the grill) while you cook dinner. The queso melts and cooks itself, just give it a stir when you are ready!

Also, my smoked queso recipes do not include canned Rotel because it has been difficult for some readers to find this product worldwide. Instead, we will be using fresh veggies and letting them roast in the pan before stirring it all up!

Both smoked queso recipes are provided below on their own recipe cards…

Smoked queso dip in a disposable tin
Yield: 2 quarts

Smoked Queso Recipe - Taco Meat

Prep Time: 5 minutes
Cook Time: 1 hour
Total Time: 1 hour 5 minutes

Ingredients

  • ½ lb. ground beef seasoned with taco seasonings such as cumin, chili powder, salt, garlic
  • 1 lb. yellow Velveeta Cheese, cubed
  • ½ white onion, diced
  • 3 roma tomatoes, diced
  • 1 large hatch green chile, or other long green chile such as Anaheim or New Mexico chiles
  • 1 jalapeno, diced, with seeds
  • Handful of cilantro, chopped
  • 4 oz. pepper jack cheese, cubed
  • 7 oz. can of salsa verde (I used Herdez brand) You can use any thin tomatillo-based salsa

Instructions

  1. In a disposable pan place the ingredients and smoked about 1 hour at 225-250 degrees. Stir after 20 minutes. Continue cooking until melted and you are pleased with the consistency. Add ¼ c. water if needed.
  2. Serve with Chips

Nutrition Information:

Yield:

6

Serving Size:

1

Amount Per Serving: Calories: 475Total Fat: 31gSaturated Fat: 18gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 115mgSodium: 1773mgCarbohydrates: 19gFiber: 3gSugar: 11gProtein: 31g

All recipes should be double checked with your own resource for nutritional content. This is only provided as a courtesy and may not be accurate.

Did you make this recipe? Leave us a comment below and let us know how it went! Or share your photos in our Facebook Group, Texas Cooking and Recipes, with fellow cooking enthusiasts like you.

Please leave a comment on the blog or share a photo on Facebook

Smoked queso dip in a disposable tin
Smoked Queso Blanco and Breakfast Sausage Queso

Smoked Queso Blanco and Breakfast Sausage Queso

Prep Time: 5 minutes
Cook Time: 1 hour
Total Time: 1 hour 5 minutes

Ingredients

  • ½ lb. breakfast sausage, cooked
  • 1 lb. white Velveeta Queso Blanco, cubed
  • ½ white onion, diced
  • 1 poblano, diced
  • 3 roma tomatoes, diced
  • 1 jalapeno, diced, with seeds
  • 4 oz. pepper jack cheese, cubed
  • 1 package cream cheese (8 oz.)
  • 7 oz. can of salsa verde (I used Herdez brand) You can use any thin tomatillo-based salsa

Instructions

    1. In a disposable pan place the ingredients and smoked about 1 hour at 225-250 degrees. Stir after 20 minutes. Continue cooking until melted and you are pleased with the consistency. Add ¼ c. water if needed.
    2. Serve with tortilla chips



Nutrition Information:

Yield:

6

Serving Size:

1

Amount Per Serving: Calories: 558Total Fat: 43gSaturated Fat: 23gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 138mgSodium: 2017mgCarbohydrates: 15gFiber: 2gSugar: 11gProtein: 30g

Nutrition Facts are provided as a courtesy, but should be double checked for accuracy. We make no claims that these are accurate.

Did you make this recipe? Leave us a comment below and let us know how it went! Or share your photos in our Facebook Group, Texas Cooking and Recipes, with fellow cooking enthusiasts like you.

Please leave a comment on the blog or share a photo on Facebook

Have questions? Need help? Have an addition or a suggestion to a recipe? Drop me a comment below!

If you make this recipe, I would LOVE to see it!

Tag me on Instagram @UrbanCowgirl and use #UrbanCowgirl to be featured. 🙂

Follow us on Social Media using the links below!!

Got Questions!? I can help! Leave a comment below!!

Danielle

Thursday 22nd of July 2021

For the taco seasonings how much of each would you use on the taco meat?

Victor

Saturday 12th of June 2021

Sarah,

I loved watching you on Food Network Star. I have made this queso a couple of times. It's always a hit, and it's incredibly simple. Thanks!

Sarah Penrod

Saturday 19th of June 2021

Thank you Victor! You should check out our Youtube channel! www.youtube.com/TheUrbanCowgirl :) Glad to meet you and thanks for watching!

Chris Lee

Monday 10th of May 2021

Looks amazing! What wood do you use in your smoker?

Sarah Penrod

Thursday 27th of May 2021

I use all kinds of different woods and pellets! The smoke doesn't really have time to get too much into the queso, so it doesn't matter what you use. My favorite wood in the world is post oak which is common in Texas and has a robust, intense wood aroma. Very masculine. It reminds me of summer camp bonfires. :) I also like competition blends for pellets when I am using my pellet smoker. I tend to stay away from fruity woods, but only because I live in Texas and don't have as much access to those woods. I am a big mesquite lover. :D

Nichole

Monday 19th of April 2021

If I don’t have a smoker is there temp and time for doing in your oven or in a crockpot? And info would be awesome! Thanks

Sarah Penrod

Wednesday 28th of April 2021

Just your standard heating temp, so like a medium. Make sure if you're using the breakfast sausage version to cook the meat first. Same with the ground beef!

Katrina

Saturday 3rd of April 2021

Can you freeze and reheat??

Sarah Penrod

Wednesday 28th of April 2021

Yes, that should work fine.

Skip to Recipe