Smoked Chorizo Queso
Smoked Chorizo Queso is a medium Tex-Mex recipe that serves 8. 350 calories per serving. Recipe by Heath Riles BBQ on YouTube.
Prep: 15 min | Cook: 3 hrs 5 min | Total: 3 hrs 50 min
Cost: $39.38 total, $4.92 per serving
Ingredients
- 9 oz Pork Chorizo (Remove the end of the tube and squeeze the chorizo into the grill; break up as it cooks)
- 1 Medium White Onion (Diced)
- 4 Pickled Jalapeños (Diced; seeds removed if you prefer less heat)
- 1.5 tablespoons Garlic (Minced)
- 1 tablespoon Garlic Jalapeño Rub (Optional; adds extra heat and flavor)
- 1 teaspoon Ground Cumin (Optional; adds earthy note)
- 1 can (10 oz) Rotel Diced Tomatoes & Green Chilies (Mexican style)
- 1 can (12 oz) Evaporated Milk (Full‑fat for richness)
- 1 can (12 oz) Whole Milk (Used to thin the queso to desired consistency)
- 16 oz Velveeta Cheese (Cubed; provides smooth base)
- 9 oz Cheddar Cheese (Shredded)
- 8 oz Monterey Jack Cheese (Shredded)
- 8 oz Kobe Jack Cheese (Shredded; mild flavor)
- 8 oz Pepper Jack Cheese (Shredded; adds spice)
- 1/4 cup Fresh Cilantro (Chopped; optional garnish)
- 1 tablespoon Olive Oil Blend (For greasing the grill surface)
Instructions
Preheat Grill
Set the pellet grill to 350°F and allow it to come up to temperature.
Time: PT10M
Temperature: 350°F
Render Chorizo
Drizzle 1 tbsp olive oil blend on the grill surface, add the 9 oz pork chorizo, break it up with the spatula and let it render, stirring occasionally.
Time: PT20M
Temperature: 350°F
Add Onion and Jalapeños
Stir in the diced onion and the diced pickled jalapeños, close the lid and let cook for 5‑10 minutes, then stir and continue until the onion is softened, about 15 minutes total.
Time: PT15M
Temperature: 350°F
Add Garlic
Add 1.5 tbsp minced garlic and cook, stirring, for about 1 minute until fragrant.
Time: PT1M
Temperature: 350°F
Season
Sprinkle in the garlic‑jalapeño rub and ground cumin, stir briefly to combine.
Time: PT1M
Temperature: 350°F
Add Rotel Tomatoes
Pour in the 1 can Rotel diced tomatoes & green chilies, stir until evenly distributed.
Time: PT2M
Temperature: 350°F
Add Evaporated Milk
Stir in the 12 oz can of evaporated milk, mixing thoroughly.
Time: PT2M
Temperature: 350°F
Add Cheeses – First Wave
Add the cubed Velveeta and a handful each of shredded cheddar, Monterey Jack, Kobe Jack, and Pepper Jack. Stir gently until the cheeses begin to melt.
Time: PT5M
Temperature: 350°F
First Simmer
Close the grill lid and let the mixture simmer for 20 minutes, then open and stir.
Time: PT20M
Temperature: 350°F
Add Regular Milk
Pour in the 12 oz can of whole milk to thin the queso to your desired consistency, stir well.
Time: PT2M
Temperature: 350°F
Second Simmer
Close the lid again and cook for another 20‑25 minutes, stirring once halfway through.
Time: PT25M
Temperature: 350°F
Add Cilantro
Stir in the chopped cilantro (optional) for fresh flavor.
Time: PT2M
Temperature: 350°F
Long Smoke
Close the lid and let the queso smoke for an additional 1 hour 30 minutes, stirring every 20 minutes to keep it uniform.
Time: PT1H30M
Temperature: 350°F
Finish and Serve
Remove the queso from the grill, transfer to a serving bowl, and serve immediately with tortilla chips or fresh veggies.
Time: PT5M
Nutrition Facts
- Calories
- 350
- Protein
- 15 g
- Carbohydrates
- 12 g
- Fat
- 25 g
- Fiber
- 1 g
Dietary info: Gluten‑Free, High‑Protein, High‑Fat
Allergens: Dairy, Pork
Ingredient Substitutions
- Instead of Pork Chorizo: Mexican chorizo, breakfast sausage
- Instead of Medium White Onion: Yellow onion
- Instead of Pickled Jalapeños: Fresh jalapeños, canned green chilies
- Instead of Garlic: Garlic powder (1 tsp)
- Instead of Garlic Jalapeño Rub: Chili powder, Smoked paprika
- Instead of Ground Cumin: Chili powder
- Instead of Rotel Diced Tomatoes & Green Chilies: Diced tomatoes with green chilies
- Instead of Evaporated Milk: Half‑and‑half
- Instead of Whole Milk: More evaporated milk, light cream
- Instead of Velveeta Cheese: American cheese, processed cheese
- Instead of Cheddar Cheese: Colby cheese
- Instead of Monterey Jack Cheese: Colby Jack
- Instead of Kobe Jack Cheese: Mild Jack cheese
- Instead of Pepper Jack Cheese: Spicy cheddar
- Instead of Fresh Cilantro: Parsley
- Instead of Olive Oil Blend: Vegetable oil, canola oil
Equipment Needed
- Pellet Grill (e.g., Traeger Timberline)
- Grill Lid
- Cutting Board
- Chef's Knife
- Heat‑Resistant Spatula or Wooden Spoon
- Measuring Spoons
- Can Opener
- Serving Bowl
Critical Steps — Do Not Skip
- Render the chorizo fully before adding other ingredients
- Stir the cheese mixture frequently to prevent scorching
- Adjust consistency with milk as needed
- Allow the queso to smoke for at least 1.5 hours for deep flavor
Chef Tips from the Video
- Combine a mix of mild (Velveeta, cheddar) and spicy (Pepper Jack) cheeses for balanced flavor.
- Add a splash of lime juice just before serving for a bright finish.
- If you don’t have a pellet grill, a covered cast‑iron Dutch oven in a 350°F oven works well.
Troubleshooting
Cheese becomes grainy or separates.
Lower the grill temperature to 300°F and add a splash more milk; stir constantly to keep the mixture emulsified.
Queso is too thick.
Gradually stir in additional regular milk or a bit of heavy cream until the desired dip consistency is reached.
Queso is too thin.
Add more shredded cheese (cheddar or Monterey Jack) and let it melt; the cheese will thicken the dip.
Lack of smoky flavor.
Use a stronger wood pellet (e.g., hickory) or increase the smoking time by 30 minutes.
Storage
Refrigerator: Store in an airtight container for up to 3 days; reheat gently on low heat.
Freezer: Freezing is not recommended as the cheese may separate.
Room temperature: Can sit at room temperature for up to 2 hours while serving.
Make-Ahead Tips
- Dice the onion and jalapeños up to 1 hour ahead and keep refrigerated.
- Pre‑measure all spices and cheeses in separate bowls for a smoother cooking process.
- The queso can be kept warm in a low oven (200°F) for up to 30 minutes before serving.
Frequently Asked Questions
What is the cultural significance and history of smoked chorizo queso in Tex‑Mex cuisine?
Smoked chorizo queso blends traditional Mexican queso dip with Southern BBQ smoking techniques, creating a hybrid that’s popular at Texas tailgate parties and backyard gatherings. The smoky flavor reflects the region’s love for wood‑fire cooking, while the chorizo adds authentic Mexican spice.
What regional variations of queso exist within Tex‑Mex cuisine and how does this smoked version differ?
Classic Tex‑Mex queso often uses just cheddar and canned tomatoes, while variations may include poblano peppers, beer, or different meats. The smoked chorizo queso adds a deep wood‑smoked aroma and pork chorizo for a richer, spicier profile that isn’t found in the stovetop‑only versions.
What traditional occasions or celebrations is queso typically served at in Texas and Mexican‑American culture?
Queso is a staple at Cinco de Mayo parties, Super Bowl tailgates, and Texas BBQ cook‑outs. It’s served as a communal appetizer, encouraging sharing and socializing around the grill.
What authentic ingredients are essential for a traditional Mexican‑style queso and what can be substituted in this smoked chorizo queso?
Traditional Mexican queso relies on fresh cheese like Oaxaca or Chihuahua, tomatoes, and chilies. In this recipe, processed cheeses (Velveeta) are used for meltability, but you can substitute with Oaxaca, Monterey Jack, or even mozzarella for a more authentic texture.
What other Tex‑Mex dishes pair well with smoked chorizo queso?
Serve it alongside grilled carne asada, chicken fajitas, or loaded nachos. It also complements Mexican street corn (elote) and fresh guacamole for a balanced snack spread.
What are the most common mistakes to avoid when making smoked chorizo queso on a pellet grill?
Common errors include overheating the cheese, which causes it to separate, and not stirring often enough, leading to scorching. Keep the grill at 350°F, stir every 20 minutes, and adjust milk if the texture becomes too thick or thin.
Why does this smoked chorizo queso recipe use both evaporated milk and regular milk instead of just one type of liquid?
Evaporated milk adds richness and a creamy body without excess water, while regular milk is added later to thin the dip to a dip‑ready consistency. Using both gives a smooth, velvety texture that’s not too runny.
Can I make smoked chorizo queso ahead of time and how should I store it before serving?
Yes. Prepare the queso up to the final stirring stage, then keep it warm in a low oven (200°F) or a slow cooker on the “warm” setting. Refrigerate any leftovers in an airtight container for up to 3 days and reheat gently on low heat, adding a splash of milk if needed.
What texture and appearance should I look for to know my smoked chorizo queso is done?
The queso should be glossy, smooth, and fully melted with no visible cheese clumps. It will have a deep orange‑red hue from the Rotel and a faint smoke ring on the surface. When you stir, it should flow easily but still coat a chip.
What does the YouTube channel Heath Riles BBQ specialize in?
Heath Riles BBQ focuses on outdoor cooking techniques, especially grilling and smoking on pellet grills. The channel showcases step‑by‑step recipes for BBQ classics, smoked appetizers, and creative twists on traditional dishes.
Last updated: August 31, 2026
