This Smoked Queso recipe is rich, creamy, and packed with bold, smoky flavor. Made with melty cheese, spicy sausage, and diced peppers, it’s the ultimate party dip for game day, BBQs, or any time you’re feeding a crowd. It’s simple to prepare and comes together quickly with about 10 minutes of hands-on prep.
Why you’ll love this queso
As a longtime recipe developer I’m always testing flavors, and this smoked queso quickly became a favorite. It combines smoky, savory sausage with silky melted cheeses, bright tomatoes and chilies, and just enough heat from fresh peppers and spices. The result is a crowd-pleasing, spoonable dip that holds up well at parties and tastes even better when served warm.
What makes this version stand out is the added smoke: finishing the assembled queso on a smoker infuses a subtle, restaurant-quality layer of flavor that elevates every bite. It’s ideal for backyard barbecues, game-day spreads, potlucks, or any gathering where you want an easy, irresistible appetizer.
- Big, balanced flavor. Savory sausage, creamy Velveeta and pepper jack, diced Rotel tomatoes and green chilies, plus a simple chili seasoning combine for an intensely flavorful dip. Smoking the assembled queso deepens the profile and creates a delicious charred edge.
- Fast and straightforward. The active prep is short: cook the sausage, onions and peppers for about 10 minutes, then combine everything in an aluminum pan or cast-iron Dutch oven and place it on the smoker. Stir occasionally and let the smoker do the rest.
Ingredients
Below are the core ingredients and suggested substitutions so you can tailor the smoked queso to your taste. For exact measurements used in this recipe, see the recipe card at the bottom of the post.
- Sausage – Use a breakfast-style pork sausage or chorizo for more heat. You can substitute ground beef or omit the meat for a vegetarian version (cook the onions and jalapeños in oil if skipping sausage).
- Onion – Adds savory depth; yellow or white onion work well.
- Jalapeños – Two jalapeños provide a mild-to-medium heat. Omit for mild queso or add serrano peppers for extra spice.
- Velveeta – Melts smoothly and creates the classic creamy texture. If you prefer not to use Velveeta, replace it with 16 ounces cream cheese plus 16 ounces sharp cheddar, stirred together until melted.
- Pepper Jack cheese – Adds creaminess and a little kick. Use Monterey Jack for a milder version.
- Rotel – Canned diced tomatoes and green chiles. Do not drain the cans; the juices help thin and flavor the dip.
- Chili seasoning – A simple spice blend of chili powder, paprika, cumin, garlic and onion powders, salt and cayenne. Use homemade chili seasoning or a store-bought packet or taco seasoning if preferred.
Instructions
This smoked queso is made in a few clear steps: brown the sausage and aromatics, combine with cheese and tomatoes, then finish on a smoker until everything is beautifully melted and infused with smoke. Step-by-step photos are included above to guide you.
- Cook the sausage, onion and peppers. Heat a large skillet or Dutch oven over medium-high heat. Add the loose sausage, diced onion and minced jalapeños. Cook, breaking up the meat, until the sausage is no longer pink, about 7–8 minutes. Drain excess grease.
- Assemble the queso. Transfer the cooked sausage, onions and peppers to a 9″ x 13″ disposable aluminum pan or a cast-iron Dutch oven. Add cubed Velveeta, cubed pepper jack, the Rotel (do not drain) and chili seasoning. Stir gently to combine.
- Smoke the queso. Preheat a smoker to 225°F (107°C). Place the pan on the smoker and smoke for 15 minutes, then open and stir. Continue smoking for about one hour total, stirring every 20 minutes so the cheese melts evenly and absorbs smoke. Remove from the smoker, stir, and taste. If you prefer a thinner consistency, add 1/4 cup milk at a time until you reach the desired texture.
Serve the smoked queso immediately with tortilla chips, fresh vegetables, or warm tortillas. For parties, transfer to a slow cooker set to Warm so it stays melty for several hours.
Storage and reheating
Store any leftovers in an airtight container in the refrigerator for up to 6 days. Reheat gently to preserve the creamy texture.
Reheating tips:
- Microwave: For a small portion, reheat in a microwave-safe bowl for 60–90 seconds, stirring halfway through.
- Stovetop: For larger portions, warm the queso in a small saucepan over medium heat, stirring constantly until hot.
- Slow cooker: Transfer the chilled queso to a Crock-Pot, heat on Low for 30 minutes, then switch to Warm for serving.
Do not freeze this dip if it contains Velveeta; freezing changes the texture and can make the cheese grainy.
More recipes on the smoker
If you enjoy this smoked queso, try other smoker favorites like smoked pork chops, pulled pork, ribs, and smoked meatloaf. These dishes pair well with the dip and are perfect for backyard gatherings.
Smoked Pork Chops
Smoked Pulled Pork
Smoked Ribs
Smoked Meatloaf
Smoked Queso Dip
12 cups dip
10 minutes
1 hour 15 minutes
1 hour 25 minutes
Whitney Bond
Ingredients
- 2 pounds sausage (or chorizo, or ground beef)
- 1 cup diced onion
- 2 jalapeños, minced
- 32 ounces Velveeta, cubed
- 16 ounces pepper jack cheese, cubed
- 20 ounces Rotel (two 10 oz cans; do not drain)
- 2 tablespoons chili seasoning
Instructions
- Preheat a smoker to 225°F (107°C).
- Heat a large skillet over medium-high heat. Add sausage, diced onion and minced jalapeños. Cook for 7–8 minutes or until the sausage is no longer pink, breaking up the meat as it cooks.
- Drain excess grease, then transfer the cooked mixture to a 9″ x 13″ aluminum pan or a cast-iron Dutch oven.
- Add the cubed Velveeta, cubed pepper jack, Rotel (undrained) and chili seasoning. Stir gently to combine. Place the pan on the smoker for 15 minutes, then open and stir.
- Continue to smoke for an additional hour, stirring every 20 minutes to ensure even melting and smoke infusion.
- Remove from the smoker and transfer to a slow cooker set to Warm for serving, or serve immediately. If you prefer a thinner dip, add 1/4 cup milk at a time until the desired consistency is reached.
Notes
- When made as written, the queso has a medium spice level. To reduce heat, use Monterey Jack instead of pepper jack and omit the jalapeños.
- For a spicier version, add 1–2 diced serrano peppers and use hot pork sausage or chorizo.
- This recipe can be made without meat by substituting oil for cooking the onions and peppers and using a vegetarian sausage alternative if desired.
- The recipe is naturally gluten-free when using gluten-free seasoning and serving with corn tortilla chips or vegetables.
- Use mild wood pellets like apple, cherry, maple or pecan for a subtle smoke that complements the cheeses.
Nutrition Facts
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