Smoked Queso 5 Ways

Ingredients

• 1 lb Ground Beef (80/20 lean, used as taco meat)
• 1 cup Pickled Jalapeños (Finely chopped)
• 2 cups Monterey Jack Cheese (Shredded)
• 1 tsp Cumin (Ground)
• 1 medium Onion (Finely diced, sautéed)
• 1 can Rotel Diced Tomatoes & Green Chilies (10‑oz can, undrained)
• 8 oz Velveeta Cheese (Cubed)
• 2 cups Cherry Wood Chips (For smoking, soaked 30 min)
• 1 tbsp Olive Oil (For sautéing onion and meat)

Instructions

1. Preheat the Smoker

   Fill the smoker’s firebox with cherry wood chunks, add the soaked cherry wood chips, and bring the temperature to 225°F (107°C).

   Time: PT15M

   Temperature: 225°F

2. Cook the Taco Meat

   Heat olive oil in a skillet over medium heat. Add the diced onion and sauté until translucent, about 3 minutes. Add the ground beef, break it up, and cook until browned, about 5 minutes. Stir in cumin and season with salt and pepper. Drain excess fat.

   Time: PT8M

3. Combine Cheese and Add‑Ins

   In the Dutch oven, combine shredded Monterey Jack, cubed Velveeta, the can of Rotel (with liquid), pickled jalapeños, and the cooked taco meat mixture. Stir gently to distribute.

   Time: PT5M

4. Smoke the Queso

   Place the Dutch oven directly on the smoker grates. Smoke for 45 minutes, stirring gently at the 15‑minute and 30‑minute marks to ensure even melting and smoke penetration.

   Time: PT45M

   Temperature: 225°F

5. Finish and Serve

   Remove the pot from the smoker. Give the queso a final stir, taste, and adjust salt if needed. Transfer to a serving bowl and keep warm over a low flame or a heat‑proof bowl on a tabletop warmer.

   Time: PT2M

Nutrition Facts

Calories

260

Protein

12 g

Carbohydrates

9 g

Fat

20 g

Fiber

1 g