BEST Smoked Queso Recipe

Ingredients

• 16 ounces Velveeta Cheese (cut into 1‑inch cubes)
• 8 ounces Pepper Jack Cheese (shredded or cubed)
• 1 pound Ground Beef (80/20) (lean‑to‑fat ratio for flavor and moisture)
• 0.5 pound Beef Chorizo (crumbled)
• 2 pieces Texas Tomatoes (diced)
• 1 piece Anaheim Pepper (chopped, seeds left for mild heat)
• 2 pieces Jalapeño Pepper (stem removed, chopped)
• 2 pieces Serrano Pepper (stem removed, chopped (hottest of the three))
• 1 piece Sweet Onion (diced)
• 1 cup Whole Milk (adds creaminess and thins dip)
• 2 tablespoons Cattlemen's Grill Seasoning (for meat flavor)
• 2 tablespoons McCormick Fajita Seasoning (adds Mexican flavor)
• 2 tablespoons Water (helps seasoning adhere to meat)

Instructions

1. Dice Fresh Ingredients

   Put on a disposable glove, then dice the serrano, jalapeño, and Anaheim peppers (keep seeds for extra heat). Dice the tomatoes and sweet onion. Set aside.

   Time: PT15M

2. Brown Meat

   Heat the cast‑iron skillet over medium heat. Add the beef chorizo first, breaking it up, then add the ground beef. Crumble and stir until fully browned, about 8‑10 minutes.

   Time: PT10M

3. Season Meat

   Return the drained meat to the skillet, add 2 Tbsp water, 2 Tbsp Cattlemen's Grill seasoning, and 2 Tbsp McCormick fajita seasoning. Stir and simmer for 5 minutes until the water evaporates and the seasoning is absorbed.

   Time: PT5M

4. Assemble Queso Base

   In a 9×13 in lasagna pan, combine the seasoned meat, diced peppers, tomatoes, and onion. Add the cubed Velveeta and shredded pepper jack cheese on top.

   Time: PT5M

5. Preheat Pellet Grill

   Set the pellet grill to 225°F and allow it to preheat for about 15 minutes.

   Time: PT15M

   Temperature: 225°F

6. Smoke the Queso

   Place the assembled pan on the grill grates, close the lid, and smoke for 2 hours, stirring gently every 30 minutes.

   Time: PT2H

   Temperature: 225°F

7. Add Milk and Finish

   After 2 hours, pour 1 cup whole milk into the dip, stir, then raise the grill temperature to 275°F and continue smoking for another 30 minutes until the cheese is fully melted and the dip is smooth.

   Time: PT30M

   Temperature: 275°F

8. Rest and Serve

   Remove the pan from the grill, let the queso rest for 10 minutes, then serve with tortilla chips, tacos, or breakfast tacos.

   Time: PT10M

Nutrition Facts

Calories

350

Protein

15 g

Carbohydrates

12 g

Fat

25 g

Fiber

1 g