Smoked queso is easy and delicious! It’s a nice crowd favorite and you can set it and forget it.
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
Keywords: queso, smoked queso, texas queso, texas smoked queso