Easy Smoked Queso
Smoked Queso is a delicious and flavorful twist on the classic cheese dip we all know and love. It’s the perfect addition to any gathering, offering a rich and smoky flavor that pairs well with a variety of foods and is sure to impress your guests. It is also VERY customizable according to you and your family’s preferences! Experiment, try it, and let me know what you think!
Traeger Smoked Queso Recipe
Smoked queso is a popular variation of the classic cheese dip, usually made with melted cheese and seasoned with spices and sometimes other ingredients such as chili peppers, jalapenos, onions, or tomatoes.
The twist in this version is that the cheese is infused with smokey flavor by cooking it on our Traeger grill, and added in some spicy ground beef taco meat too. Both of these additions gives the queso a rich, smoky taste in the creamy, melted cheese, and it has been a popular option for outdoor gatherings in recent years, making appearances at tailgates and barbecues all over the country.
The smoky flavor pairs well with chips, vegetables, or even meat, making it a versatile dish that can be enjoyed as an appetizer or a main course. My oldest son likes to put it in a tortilla with some eggs for an epic breakfast taco!
Get 75+ of my favorite Traeger Recipes here!
Traeger Smoked Queso shopping list
Wondering if you have to hit the store? Here’s the list of items you’ll need to make this recipe. For specific amounts, please refer to the printable recipe card at the bottom of the post.
- Velveeta cheese
- smoked gouda
- Mexican Cheese Shreds
- canned green chiles
- jalapeños
- Rotel (any flavor)
- chorizo sausage link
- ground beef taco meat
- beer
Try my Traeger Al Pastor too!
How to make Smoked Queso on the Pellet Grill
This is just the overview so you can see what you’re actually getting into here. When you are cooking, you’ll want to use the full recipe at the bottom of the page.
1
Preheat
Around 275°F is the target temperature here. Get as close to that as you can get.
2
Assemble
Dump all the ingredients into a grill-safe pan. We use the disposable aluminum pans for the easy clean up. You can use whatever you want.
3
Smoke it
Around an hour is ideal. Turn the heat up to 350°F at the end if yours isn’t bubbly and melty enough.
4
Enjoy
Serve with tortilla chips, fresh sliced vegetables, tacos, or hunks of fresh bread. Whatever suits your fancy.
5
Review
Leave a review and star rating in the recipe card and let me know what you think!
Get all of my Traeger Recipes here!
Smoked Queso FAQ
Are there any substitutions for the Velveeta?
Well, yes and no. Velveeta is going to give it a certain flavor and texture that people who love that type of queso are really going to be looking for. BUT – if you have the right ingredients you can make your own version of the melty, creamy cheese you love right at home.
Sodium Citrate will be your best friend. Like we use in this Beer Cheese recipe and our Easy Beef Queso (with NO velveeta).
Or you can make or other Homemade Queso recipe too, that uses evaporated milk (and also no velveeta).
What kind of smokers work best for this recipe?
I’ve personally tested this recipe in both a Traeger and on our Rec Tec Bullseye (that you see in the photos above). It worked well on both of those grills, and I have to assume it’ll work well on any smoker that you can control the temperature on, no matter if it is run by pellets and electricity or an old-fashioned hand-made fire in a fire box that you tend and monitor.
How do you store and reheat leftovers?
Leftovers need to be covered and stored in the fridge. The microwave works well for reheating though! Or you can always throw it back on the grill too. Totally your call!
How about some Homemade Blackstone Mexican Fried Rice too?
More great dips to love!
- 25 Delicious Dip Recipes
- Traeger Spinach Artichoke Dip
- Smoked Black Cod Dip
- Smoked Caramelized Onion Dip
- Traeger Hot Crab Dip
- Bacon Ranch Dip
- Bean Dip
- Spinach Dip Roll-ups
Easy Smoked Queso
Smoked queso is a delicious and flavorful twist on the classic cheese dip. It's the perfect addition to any gathering, offering a rich and smoky flavor that pairs well with a variety of foods and is sure to impress your guests.
Ingredients
- 32 ounces Velveeta cheese
- 8 ounces smoked gouda
- 8 ounces shredded Mexican cheese blend
- 1 small can green chiles
- 4-6 jalapeños, diced with seeds and membrane removed
- 1 can rotel (any flavor)
- 8 ounces cooked chorizo sausage link, chopped
- 1 pound ground beef taco meat
- 1 can beer (we used an Amber beer)
Instructions
- Preheat your grill to 275°F.
- While the grill is heating, cube the Velveeta and the Gouda. Cook your taco meat (if it isn't already cooked), and assemble all the ingredients in a grill-safe baking dish. The disposable foil pans work really well.
- Smoke the dip for about an hour, stirring every 15-20 minutes. Continue cooking until the dip is melted and bubbly.
- Serve with chips and extra hot sauce on the side for the adventurous among you.
Notes
If you like a thicker queso, start off by only adding about half the beer. Once everything is melted and bubbly you can decide if you want to add more or not.
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Nutrition Information:
Yield:
8Serving Size:
1Amount Per Serving: Calories: 853Total Fat: 59gSaturated Fat: 33gTrans Fat: 0gUnsaturated Fat: 15gCholesterol: 206mgSodium: 2727mgCarbohydrates: 26gFiber: 1gSugar: 12gProtein: 50g
Nutrition data provided here is only an estimate.
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