Smoked Queso
This isn’t just any queso dip—this is bold, smoky, melty, cheesy perfection that brings people running the second you pull it off the smoker. Whether it’s a game day spread, a summer cookout, or just a weekend snack, this dip is always a hit.
Equipment
- 1 Pit Boss Smoker
Ingredients
- 1 block Velveeta
- 1 8 oz block Monterey Jack cheese
- 1 can Rotel diced tomatoes and green chilies
- 1 can diced green chiles
- Splash of milk
- 1 lb lean ground beef
Instructions
- Preheat your smoker to 225-250°F using hickory, mesquite, or applewood for smoke flavor.
- Brown the ground beef in a skillet over medium heat, breaking it up as it cooks. Drain excess fat if necessary.
- Cut the Velveeta and Monterey Jack cheese into cubes for easier melting.
- In a disposable aluminum pan, add the cooked ground beef, cubed cheeses, Rotel, diced green chiles, and a splash of milk.
- Place the pan in the smoker and cook for 1-2 hours, stirring occasionally until the cheese is fully melted and the flavors are well combined.
- Once smooth and creamy, remove from the smoker and serve immediately with chips, veggies, or your favorite dippers.