What kind of cheese can be smoked in a smoker?

Select hard or semi-hard cheeses, such as pepper jack, gouda, mozzarella, or cheddar. These cheeses absorb the taste well and withstand smoking well. People could try a nice selection from a sampler platter.

Should you flip cheese when smoking?

Halfway through the smoking process, turn the cheese blocks to provide even smoke taste.

What is the best wood for smoking queso?

Hickory or mesquite work best for this smoked queso recipe, providing a balanced smoke flavor.

Can you freeze smoked queso?

While possible, freezing isn't recommended as it may affect the texture and consistency.

What to serve with smoked queso?

Serve smoked queso with bang bang salmon bites or honey sriracha air fryer chicken nuggets . Their spicy, crispy textures pair perfectly with the creamy dip.

Irresistible Smoked Queso Recipe: A Flavor in Every Bite

Name: Irresistible Smoked Queso Recipe
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Yield: 12
Cuisine: Mexican
Ingredients: 32 oz (2 lbs) Velveeta cheese, cubed; 16 oz sharp cheddar cheese, shredded; 16 oz Monterey Jack cheese, shredded; 2 cans (10 oz each) Ro-Tel diced tomatoes with green chilies; 1 large white onion, finely diced; 4 jalapeños, seeded and diced; 1 can (4 oz) diced green chilies; 1 cup heavy cream; 2 tablespoons smoked paprika; 1 tablespoon chipotle powder; 1 teaspoon ground cumin; Fresh cilantro for garnish

Description

Transform your gatherings with this Irresistible Smoked Queso recipe that takes the classic Mexican cheese dip to new heights!

Ingredients

Scale

32 oz (2 lbs) Velveeta cheese, cubed

16 oz sharp cheddar cheese, shredded

16 oz Monterey Jack cheese, shredded

2 cans (10 oz each) Ro-Tel diced tomatoes with green chilies

1 large white onion, finely diced

4 jalapeños, seeded and diced

1 can (4 oz) diced green chilies

1 cup heavy cream

2 tablespoons smoked paprika

1 tablespoon chipotle powder

1 teaspoon ground cumin

Fresh cilantro for garnish

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Instructions

Preheat your smoker to 225°F (107°C).
In a large aluminum pan, layer the cubed Velveeta, shredded cheddar, and Monterey Jack cheese.
Add the Ro-Tel tomatoes (undrained), diced onion, jalapeños, and green chilies on top of the cheese.
Pour the heavy cream over the ingredients and sprinkle with smoked paprika, chipotle powder, and cumin.
Place the pan in the smoker and smoke for 1 hour, stirring every 15 minutes to ensure even melting and smoking.
The smoked queso recipe is ready when all cheese is completely melted and the mixture has a smooth, creamy consistency.

Notes

Make ahead: Prepare ingredients up to 24 hours in advance and store separately.

Storage: Keep leftover smoked queso in an airtight container in the refrigerator for up to 5 days.

Reheating: Warm in the microwave in 30-second intervals, stirring between each interval, or reheat in a slow cooker on low.

Prep Time: 15 minutes
Cook Time: 1 hour
Category: Appetizer
Method: Smoking
Cuisine: Mexican

Nutrition

Calories: 285
Sugar: 3g
Sodium: 28.5 mg
Fat: 22g
Carbohydrates: 8g
Fiber: 1g
Protein: 15g
Cholesterol: 14.25 mg