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queso dip in a throw away aluminum pan
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Smoked Queso

Smoked Queso is a Smoked Queso dip made on the grill. Two types of cheese, Rotel, onion, garlic, and more all in one cheesy grill. This is also a great campfire dip, tailgating recipe, and party dip.
Course Appetizers and Snacks
Cuisine Mexican
Keyword  campfire queso,  caso cheese,  grilled cheese dip,  queso dip on the grill,  queso fresco dip,  queso ingredients,  queso on the grill,  smoked cheese dip,  smoked queso,  smoked queso recipe,  traeger queso,  velveeta queso recipe,  whats queso, best queso recipe, cheese dip, con queso, con queso on grill, grilled con queso, how to make cheese dip, loaded queso dip, Mexican cheese dip, Mexican dip, party dip, queso fresco, smoked queso dip, spicy cheese dip
Prep Time 5 minutes
Cook Time 2 hours
Total Time 2 hours 5 minutes
Servings 9 x13 pan
Calories 90kcal
Author Kelsey

Ingredients

Smoked Queso Ingredients

  • 1 block of Velveeta 32 ounces
  • 1 block of Pepper Jack Cheese 16 ounces
  • 1 can Rotel 20 ounce
  • 3/4 cup pickled jalapenos in a jar
  • 1/2 onion diced
  • 1/2 tablespoon minced garlic
  • 1 pound ground beef cooked and chopped

Instructions

  • Add in all the ingredients into your aluminum foil 9x13 pan. Velveeta, Pepper jack cheese, diced onion, garlic, can of Rotel with liquid, pickled jalapenos, and cooked ground beef.
  • Turn the grill on to 200-250 degrees. There is wiggle room in the temperature. Place the cheese dip on the grill uncovered.
  • Cook for 2 hours and stir every 15-20 minutes.
  • Once the smoked queso is done, serve with your favorite dippers. Pork rids, corn chips, tortilla chips, veggies, etc.

Video

Notes

Rotel is canned tomatoes with green chilis. You can also opt for a can of diced tomatoes and a small can of green chilis to replace.
You are welcome to use ground sausage, chorizo, etc to replace of ground beef.
The jalapenos add heat, if you want it to be milder, leave them out.
You can swap pepper jack cheese with sharp cheese or Monterey jack cheese as well.
If you don't have a grill, bake in the oven at 220 degrees, stirring until the mixture is fully cooked. Cook your onions and garlic with the ground beef on the stove.
Store the leftover dip in the fridge for up to 3 days.
If the dip is too thick, add a splash of milk to thin up the con queso dip.

Nutrition

Serving: 1g | Calories: 90kcal | Carbohydrates: 1g | Protein: 8g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Cholesterol: 28mg | Sodium: 212mg