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Smoked Queso

  • Author: Mila Clarke Buckley
  • Total Time: 50 minutes
  • Yield: 1 skillet of queso 1x
  • Diet: Diabetic


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

Keywords: queso, smoked queso, texas queso, texas smoked queso

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