If you love a good party dip, there's nothing quite as festive as queso-- a Tex-Mex dip made with melted cheese and chile peppers which is also referred to by its full name "chile con queso" which translates to "chiles with cheese." When you level it up to smoked queso though, it'll go from a special game day treat to a year-round luxury.
Keep reading this expert guide to get all the top tips and tricks, and a recipe to two along the way.
What Is Smoked Queso?
First, let's talk about what queso even is. Like we said above, in it's simplest form, it is cheese and chiles.
The dip is usually eaten with tortilla chips. The creaminess of the cheese, combined with the heat of chiles pairs perfectly with crunchy, salty chips.
The roots of Queso trace back to Northern Mexico, and it was likely first served in the United States by San Antonio street vendors. The dish was popularized nationwide by former First Couple Lyndon and Lady Bird Johnson, who served queso during parties at their Texas ranch.
But what is smoked queso?
Smoked queso is queso that is flavored with natural smoke, usually by cooking in a smoker.
Typically, queso is melted on the stovetop or on a hot plate. These cooking methods add no additional flavor, but provide consistent temperatures to prevent the dip from burning.
That's why your Traeger pellet grill is the best way to make smoked queso. You can regulate the temperature exactly so the dip won't burn, and still infuse the entire dip with delicious woodsmoke flavor.
What Is the Difference Between Queso and Cheese Dip?
Queso is a type of cheese dip. The chiles included in the dip make the difference between queso and a standard cheese dip.
What's the Best Cheese for Queso?
Velveeta is the foundation of classic queso. Like other processed cheeses (sometimes called American cheese), Velveeta melts evenly and at a low temperature. Velveeta also doesn't have very much flavor of its own, allowing the flavor of the chiles to stand out.
You can make queso with other types of cheese that melt well like cheddar, monterey jack, mozzarella, brie, gruyère, and Emmental. These cheeses have more flavor than processed cheese, so the flavor will be stronger. However, the dip won't be quite as creamy, even though you can achieve it with Velveeta.
What Are the Best Chiles for Queso?
The classic queso recipe calls for Ro-Tel, a canned mixture of tomatoes and mild green chile peppers.
Queso is usually meant for a crowd, so mild chile peppers like anaheim or poblano chile peppers might be best. That way your queso won't be too spicy for any of your guests.
On the other hand, if you know your guests are all spice lovers, hotter varieties of chiles like Hatch Valley chiles, or jalapeño or serrano chiles, are better options.
Only the adventurous will want to attempt making queso with extremely hot peppers like Thai chiles, habanero, or ghost pepper chiles.
What Else Can Be Added to Queso?
Cheese and chiles go with practically anything. Queso is like pizza that way -- it's pretty delicious no matter what you add.
So queso is a perfect home for leftover barbecued meats like shredded chicken, pulled pork, or sliced brisket. Or, cooked ground beef in taco-style spices. You could go vegetarian with black beans, sauteed onions, or zucchini.
To add more flavor to the dish, consider seasonings like ground cumin, cayenne pepper, or Traeger rubs.
How to Make Smoked Queso
The traditional queso recipe calls for 1 pound of Velveeta cheese, and a 10-ounce can of Ro-Tel diced tomatoes and green chiles. This serves about four people and you can scale the recipe up or down as needed. To make smoked queso, use these same ingredients in a Traeger.
First, preheat your Traeger to 350 degrees Fahrenheit.
While the Traeger preheats, cut the Velveeta into half inch cubes, and open the cans of Ro-Tel.
Place the cheese cubes in the bottom of a dutch oven or other oven-safe dish. Pour the Ro-Tel over the cheese. Add any additional ingredients or seasonings.
Place the dish in the Traeger and smoke for 45 minutes, stirring 3 to 4 times during the process.
How Do You Thin Out Smoked Queso?
To thin out smoked queso, stir in liquid at any point during the smoking process. One of the most commonly used liquids is milk, which has a creamy consistency that melds well with the cheese. You could also use cream or (for extra flavor) condensed cream of mushroom soup. Additional salsa can also be used to thin out the dip.
What Can You Dip in Queso?
Tortilla chips are the most popular item to dip in queso. Warm tortillas and pitas are terrific too. Bread? We won't say no. There's no wrong answer here, queso is delicious on everything.
What Do You Do With Leftover Queso?
The best thing to do with leftover queso is to reheat it and have more queso! But you can also use queso as a condiment to put on tacos, burritos, pasta, hamburgers, sandwiches, and anything else that could use a little punch of cheesy goodness.
Best Smoked Queso Recipes
Queso is perfect for experimenting with to create your own signature dish. Here are a few recipes to get you started. While none of these are technically smoked, hitting it with some Super Smoke toward the end will give your queso that epic wood-fired flavor.
Chili Con Queso
The classic Velveeta and Ro-Tel mixture gets a savory boost from pork sausage, cream of mushroom soup, and Traeger Coffee Rub.
Cook time: 45 minutes
Serves: 8
Ingredients
1 pound of hot pork sausage
1 (2 pound) block Velveeta cheese
1 pound of smoked Gouda cheese
1 (10-ounce) Ro-Tel Original Diced Tomatoes and Green Chilies
1 (10-ounce) Ro-Tel Fire Roasted Diced Tomatoes and Green Chilies
1 (10.5-ounce) cream of mushroom soup
4 tablespoons Traeger Coffee Rub
1/2 cup chopped cilantro
Baked Chorizo Cheese Dip
A spicy, meaty, stronger-flavored queso featuring serrano peppers and chorizo sausage. A cheddar and Monterey Jack mix takes the place of American cheese.
Cook time: 1 hour
Serves: 6
Ingredients
1 small chopped tomato
1 fresh serrano pepper
2 tablespoons cilantro, finely chopped
2 tablespoons fresh oregano
8 ounces cheddar cheese, mild grated
8 ounces Monterey Jack cheese, grated
1 tablespoon all-purpose flour
4 ounces chorizo
1/2 cup minced red onion
2 cloves garlic, minced
1/2 cup beer, light
Chili Con Queso
by Doug Scheiding
73 Reviews
Prep Time
20 Min
Cook Time
45 Min
Serves
8
Pellets
Hickory
Rich and flavorful chili con queso is the perfect party starter. Spicy pork sausage and chiles are tossed with two types of cheese and smoked on for a thick and delicious Traeger smoked queso.
Ingredients
main
| 1 Pound | hot pork sausage |
| 1 | (2 lb) block of Velveeta cheese, cut into 5-6 large pieces |
| 1 Pound | smoked Gouda cheese, cut into 1-inch cubes |
| 1 Can | (10 oz) RO*TEL Original Diced Tomatoes and Green Chilies |
| 1 Can | (10 oz) RO*TEL Fire Roasted Diced Tomatoes and Green Chilies |
| 1 Can | (10 oz) can of cream of mushroom soup |
| 4 Tablespoon | Traeger Coffee Rub |
| 1/2 Cup | chopped fresh cilantro |
| Tortilla chips, for serving |
1
Heat a medium cast iron skillet over medium heat. Add the pork sausage and cook, breaking into small chunks, until no longer pink. Remove the sausage from the pan.
2
When ready to cook, set the Traeger temperature to 350°F and preheat with the lid closed for 15 minutes.
3
In a 4-5-quart cast iron Dutch oven or another oven-safe dish, combine the Velveeta and smoked Gouda. Add the RO*TEL original and fire-roasted tomatoes, the cream of mushroom soup, cooked sausage, and Traeger Coffee Rub.
4
Set the Dutch oven on the grill grates. Close the lid and smoke the queso, stirring 3-4 times, until the cheese is melted and everything is well combined, about 45 minutes. Add most of the cilantro during the last 5 minutes of smoking.
5
Sprinkle the remaining cilantro on the top of the queso, then serve with tortilla chips for dipping. Enjoy!
