Smoked Queso Dip Recipe
An irresistible smoked queso dip designed to elevate any summer gathering. This indulgent appetizer boasts a luscious, velvety cheese base infused with a subtle smoky essence. Generously loaded with spicy chorizo, Rotel tomatoes, crisp onions, and fresh jalapeños, it promises to be the centerpiece of your next party. Be sure to stock up on plenty of crunchy tortilla chips, as this dip will vanish in no time.
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Servings: 16
Ingredients
- 1 cup evaporated milk
- ½ teaspoon ground cumin
- ½ yellow onion diced
- 4 jalapeños diced with seeds
- 3 pounds deli-style white American cheese cubed
- 1 tablespoon olive oil
- Favorite toppings: chopped cilantro diced tomatoes, guacamole, sour cream, etc.
- 2 10-ounce cans Rotel tomatoes
- Tortilla chips for serving
- 1 pound fresh ground chorizo
Instructions
- Prepare your smoker, adjusting the temperature to 225°F. Warm the olive oil in a large skillet over medium-high heat. Add the ground chorizo and cook until it develops a deep brown crust. Transfer the cooked chorizo to a plate lined with paper towels. Reduce the heat to medium and sauté the diced onion, jalapeños with seeds, and ground cumin until they soften, about three to four minutes. Remove from the heat. In a deep-sided 9-by-13-inch aluminum pan or Dutch oven, layer the cubed cheese. Scatter the cooked chorizo, sautéed vegetables, and Rotel tomatoes evenly over the cheese. Position the pan in the smoker and allow it to smoke for 90 minutes to two hours, stirring thoroughly every 30 minutes. When the cheese has completely melted, stir in the evaporated milk until the mixture reaches a silky consistency. Serve promptly with tortilla chips and garnish with your preferred toppings.
Notes
Request block-style American cheese from your grocer’s deli counter for optimal texture. Although American cheese is recommended, Velveeta can be substituted if necessary. Wear kitchen gloves while handling jalapeños to safeguard your skin and eyes, and wash hands thoroughly afterward. The smoker’s temperature may be increased to 250°F if needed. For extended serving, maintain the queso’s warmth in a slow cooker or chafing dish, stirring occasionally and thinning with extra evaporated milk if it thickens excessively. Nutritional details are approximate and should not be taken as precise dietary guidance.