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Smoked Queso

This smoked queso is creamy, delicious and extra cheesy. With a few simple ingredients and your grill, or smoker, you'll have a batch in no time!

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Guys, I think I’m going to make your entire summer with this smoked queso recipe!

Chip dipped into smoked queso

My mom, dad and brother came over to our house for a little Father’s Day gathering at our house.

I told my mom I didn’t have the energy to make a whole meal (sorry pops), but I could make some little bites that we could eat while we spread out.

smoked queso in cast-iron pan

Being the summer, I’ve been firing up my grill like crazy lately, and learning how to use it well.

I’ve always loved practicing my grill skills, but I wanted to make it easy on myself.

smoked queso in texas shaped pan

My family loves queso and guac, and I figured I could make us little apps to snack on.

I wanted to take my queso to another level, and that’s where it hit me – I could smoke my queso in the kettle grill.

I didn’t know if this would work out, but oh boy – did it work out well!

smoked queso lifted on a spoon.

How to make smoked queso

You’ll need the following tools to make my version of smoked queso. These are all things we have around our house in the summertime.

I love this recipe so much, it’s creamy and cheesy, and it takes that odd texture of velveeta and makes it pretty incredible!

I also love that it’s easy. It’s something that the family can gather around and enjoy together.

Although my family is Jamaican, we’ve been in Texas for a long time. We LOVE Tex-Mex and Mexican cuisines.

This is one of those dishes that just reminds me of home.

Check out the smoked queso recipe below, and make sure to save it for later if you can’t make it today.

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Smoked Queso

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 9 reviews

  • Author: Mila Clarke Buckley
  • Total Time: 50 minutes
  • Yield: 1 skillet of queso 1x
  • Diet: Diabetic
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Smoked queso is easy and delicious! It’s a nice crowd favorite and you can set it and forget it. 


Units Scale
  • 16 ounces Velveeta
  • 4 oz cream cheese
  • 1 pound Chorizo ( I went for spicy chorizo for my dip)
  • 1/2 teaspoon of salt (for chorizo)
  • 1 can tomatoes with green chiles
  • 1 minced garlic clove
  • 1 jalapeño
  • Chips or pork rinds for scoopin’
  • Optional – lime juice at the end


Prep your grill:

  • Before you begin – soak your wood chips for 30 minutes. You want them to smolder to create smoke, not burn! 
  • Open your grill, and light your charcoal. 
  • When the charcoal builds ash move it around to create an even heat in your grill (15-ish minutes). 
  • Fill your smoker box with the dampened wood chips, and stick it on the grill. 
  • Cover the grill, and leave the vents open, to keep the grill heated. 

While you’re inside: 

  • Cook your chorizo in your cast iron pan. Season with salt (the rest of the ingredients are SO salty, so I didn’t think it needed much extra).
  • Cube your Velveeta and cream cheese and add it to the cooked chorizo. 
  • Drain the liquid from your tomatoes and green chiles. Then, add that to the pan. 
  • Lastly, add your garlic. 
  • Take your pan to the grill, and place it on top of your grill grates. 
  • You’ll watch your grill for this time period. The wood chips will begin to smoke. Leave the vents open, with the grill completely covered.
  • Let the mixture all cook together until the grill no longer produces any smoke. 
  • With heat-safe gloves, remove the queso from the grill. Bring it inside to enjoy! 


  • For me, the canned tomatoes and Velveeta had enough salt, so I only added a half teaspoon of salt to my chorizo. Feel free to add salt to taste. I didn’t think it needed a whole lot extra. 
  • You can reheat this on the stove since you’re using cast iron! Just give it a good mix and heat it on medium-high heat to incorporate it. I use my favorite wooden spoons to stir it up! 
  • Refrigerate in an air-tight container for up to a week if you can’t eat it all. 
  • If you don’t want to use processed cheese like Velveeta you can hand shred cheese and add milk to make your queso in a slower cooker. The consistency will be a little thinner! 
  • You can add lime to the queso, or the chips once you’re done. We found that it was delicious on the chips. 
  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Category: Appetizers
  • Method: Grilling
  • Cuisine: Tex-Mex


  • Serving Size: 4 tablespoons
  • Calories: 154
  • Sugar: 1.8 g
  • Sodium: 516.1 mg
  • Fat: 12.5 g
  • Carbohydrates: 2.6 g
  • Fiber: 0.1 g
  • Protein: 7.6 g
  • Cholesterol: 34.9 mg
About Mila

Hi! I'm Mila.

I’m earning my Master’s degree in Applied nutrition.

I’m a journalist and Integrative Nutrition Health Coach living with  LADA (Latent Autoimmune Diabetes in Adults, a slow-progressing form of autoimmune Type 1 diabetes) I love food, travel, and my kitchen, and teaching you about diabetes self-management.

I’m here to help you live your best life possible diabetes by showing you how to create simple, blood-sugar friendly and delicious meals and tips on diabetes self-care.

Be sure to download my FREE Diabetes Community App Glucose Guide, or reach out for FREE 1:1 diabetes health and habit coaching.

How can I help with your diabetes management?

More to Dish


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9 Responses

  1. This quest was the perfect app for a family game night we had. It was simple to prepare, but absolutely delicious!! Thanks for the recipe!

  2. I’m so in love with this smoked queso! I scooped it with tortilla chips, but then I thought, “Why not fill tortillas with it and make quesadillas?!?!” Your praises were sung loudly, Mila!

  3. Oh my! This dip is sooo good! I used soyrizo to make it and YUMMM! It was solo delicious! My family and I gobbled up last bit!

  4. I was looking for a snack my husband could munch on throughout the week so I made this. Let’s just say it disappeared by Tuesday. I made it on Monday. LOL

  5. This was the best queso I’ve had in a while! We loved it and couldn’t stop eating it!! We squeezed a little lime on it like you mentioned and it was amazing!

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