Game Changing Queso Dip Smoked on the Kettle Grill...Wow!

Ingredients

• 1 lb Ground Chuck (Seasoned with taco seasoning before cooking)
• 2 Tbsp Taco Seasoning (Store‑bought or homemade blend)
• 8 oz Cheddar Cheese (Sharp block cheddar, shredded)
• 8 oz Melting Cheddar (Velveeta‑style cheese for smooth melt, shredded)
• 8 oz Pepper Jack Cheese (Shredded, adds extra spice)
• 1 medium Red Onion (Diced, about 1 cup)
• 0.25 cup Fresh Cilantro (Chopped, divided for mix and garnish)
• 1 Jalapeño (Diced with seeds for extra heat (optional to remove))
• 1 cup Diced Tomatoes with Green Chilies (Canned, drained)
• 2 stalks Green Onion (Sliced for garnish)
• 1 spray Non‑Stick Cooking Spray (For greasing the foil pan)
• 1 sheet Aluminum Foil (11×13 inch, forms the dip pan)

Instructions

1. Prepare the Grill

   Fill the kettle with unlit briquettes, place a small chunk of hickory under the coals, set a drip griddle, and cover it with foil for easy cleanup.

   Time: PT15M

2. Light and Stabilize Temperature

   Use a tumbleweed starter to ignite the coals, then add surrounding coals without suffocating the flame. Open the top vent fully and the lower smoke hole fully, letting the grill climb to 250‑275°F.

   Time: PT10M

   Temperature: 250-275°F

3. Prep the Foil Pan

   Spray an 11×13 foil pan with non‑stick spray. Cut the regular cheddar and melting cheddar into blocks for easier shredding later.

   Time: PT20M

4. Assemble the Dip Ingredients

   Layer seasoned ground chuck, shredded regular cheddar, melting cheddar, pepper jack, diced red onion, chopped cilantro, and jalapeño in the pan. Finish with a top layer of diced tomatoes and green chilies.

   Time: PT5M

5. First Hour – Melt the Cheese

   Place the foil pan on the grill grate, close the lid, and cook for 1 hour at 250‑275°F until the cheeses are fully melted.

   Time: PT1H

   Temperature: 250-275°F

6. Stir the Dip

   After the first hour, open the lid, stir the mixture thoroughly to combine meat and cheese.

   Time: PT5M

7. Second Hour – Smoke Development

   Close the lid again and continue cooking for another hour at 250‑275°F to let the smoky flavor permeate the dip.

   Time: PT1H

   Temperature: 250-275°F

8. Check Doneness

   Insert an instant‑read thermometer into the center; it should read at least 165°F and show bubbling.

   Time: PT5M

   Temperature: 165°F

9. Serve

   Remove the pan from the grill, transfer the dip to a serving bowl, garnish with sliced green onion, extra cilantro, and a dollop of fresh pico de gallo. Serve with tortilla chips.

   Time: PT5M

Nutrition Facts

Calories

250

Protein

12g

Carbohydrates

10g

Fat

18g

Fiber

2g