Smoked Cheeseburger Queso on the Traeger Ironwood XL

Ingredients

• 32 oz Velveeta Cheese (diced into ½‑inch cubes for faster melt)
• 8 oz Cream Cheese (softened to room temperature)
• 2 cans Rotel Diced Tomatoes and Green Chilies (undrained for extra liquid; 10‑oz cans)
• 8 oz Cheddar Cheese (freshly grated, sharp preferred)
• 1 lb Ground Beef (cooked and drained; can use leftover burger meat)
• 0.5 medium Red Onion (diced finely)
• 0.5 medium White Onion (diced finely)
• 10 oz Dill Pickle Relish (use whole jar, undrained)
• 2 tbsp Ketchup (regular tomato ketchup)
• 2 tbsp Mustard (yellow mustard)
• 3 tbsp Mayonnaise (regular mayo)
• 1 tbsp Beef Rub (any BBQ beef rub; adjust to taste)
• 0.5-1 cup Milk (optional) (add to thin dip after smoking if needed)

Instructions

1. Dice and Prepare Cheeses

   Dice the 32 oz Velveeta into ½‑inch cubes, soften the 8 oz cream cheese, and grate the 8 oz cheddar.

   Time: PT10M

2. Prep Vegetables and Other Add‑ins

   Dice half a red onion and half a white onion. Open the two cans of Rotel (do not drain), and measure out ketchup, mustard, mayo, dill pickle relish, and beef rub.

   Time: PT5M

3. Combine All Ingredients

   In the large mixing bowl, combine the diced Velveeta, softened cream cheese, grated cheddar, undrained Rotel, cooked ground beef, diced onions, pickle relish, ketchup, mustard, mayo, and beef rub. Stir gently until just mixed.

   Time: PT5M

4. Transfer to Smoker‑Safe Pan

   Pour the mixture into an aluminum pan or cast‑iron skillet that fits inside your Traeger.

   Time: PT2M

5. Preheat the Smoker

   Set the Traeger to 275°F using Royal Oak charcoal pellets and allow it to preheat.

   Time: PT15M

   Temperature: 275°F

6. First Smoke Phase

   Place the pan on the grill, close the lid, and smoke for 45 minutes.

   Time: PT45M

   Temperature: 275°F

7. Stir and Continue Smoking

   Stir the dip for about 5 minutes, then continue smoking for another 1 hour, stirring every 30 minutes.

   Time: PT1H

   Temperature: 275°F

8. Final Consistency Check

   After a total of 2.5–3 hours, check the dip. If it’s too thick, whisk in ½‑1 cup milk until the desired dip consistency is reached.

   Time: PT5M

9. Rest and Serve

   Remove the pan from the smoker, let the queso rest for 5 minutes, then transfer to a serving bowl and serve with tortilla chips.

   Time: PT5M

Nutrition Facts

Calories

751

Protein

30 g

Carbohydrates

30 g

Fat

50 g

Fiber

2 g