Description
Transform your gatherings with this irresistible smoked queso recipe that takes the classic Mexican cheese dip to new heights!
Ingredients
Scale
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- 32 oz (2 lbs) Velveeta cheese, cubed
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- 16 oz sharp cheddar cheese, shredded
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- 16 oz Monterey Jack cheese, shredded
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- 2 cans (10 oz each) Ro-Tel diced tomatoes with green chilies
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- 1 large white onion, finely diced
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- 4 jalapeños, seeded and diced
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- 1 can (4 oz) diced green chilies
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- 1 cup heavy cream
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- 2 tablespoons smoked paprika
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- 1 tablespoon chipotle powder
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- 1 teaspoon ground cumin
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- Fresh cilantro for garnish
Instructions
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- Preheat your smoker to 225°F (107°C).
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- In a large aluminum pan, layer the cubed Velveeta, shredded cheddar, and Monterey Jack cheese.
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- Add the Ro-Tel tomatoes (undrained), diced onion, jalapeños, and green chilies on top of the cheese.
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- Pour the heavy cream over the ingredients and sprinkle with smoked paprika, chipotle powder, and cumin.
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- Place the pan in the smoker and smoke for 1 hour, stirring every 15 minutes to ensure even melting and smoking.
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- The smoked queso recipe is ready when all cheese is completely melted and the mixture has a smooth, creamy consistency.
- 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