Smoked Queso Dip

Ingredients

• 8 oz Smoked Monterey Jack Cheese (shredded)
• 8 oz Smoked Mozzarella Cheese (shredded)
• 4 oz Velveeta Cheese (cut into cubes)
• 4 oz Queso Fresco (crumbled, added at end)
• 2.5 lb Certified Angus Beef Chuck Roast (trimmed, cut into 2‑inch cubes after smoking)
• 2 tbsp Lime Juice (freshly squeezed)
• 2 tbsp Red River Ranch Original Rub (all‑purpose beef rub)
• 2 Jalapeño Peppers (roasted, skin removed, diced)
• 2 Poblano Peppers (roasted, skin removed, diced)
• 1 cup Rotel Diced Tomatoes & Green Chilies (drained)
• 0.5 cup Chicken or Beef Broth (low‑sodium)
• 1 cup Oak Wood Chips (for base smoke)
• 0.5 cup Mesquite Wood Chips (adds strong smoke flavor)
• 0.5 cup Cherry Wood Chips (sweet smoke, pairs with cheese)
• 0.25 cup Alder Wood Chips (light, aromatic smoke)

Instructions

1. Prepare the Smoker

   Load the pit barrel smoker with a cup of oak chips as a base, then add half‑cup mesquite, half‑cup cherry, and a quarter‑cup alder chips. Light the fire and let the wood come to a steady, thin smoke.

   Time: PT10M

2. Season and Marinate the Beef

   Pat the 2.5 lb chuck roast dry, rub with lime juice, then coat evenly with Red River Ranch rub. Let it sit at room temperature for 30 minutes, then refrigerate for at least 2 hours (or overnight) to let the flavors penetrate.

   Time: PT5M

3. Smoke the Beef

   Place the seasoned roast directly on the smoker grate. Smoke for about 3 hours, or until the internal temperature reaches 190°F (88°C) and the meat is fork‑tender. Remove and let rest 10 minutes, then coarsely chop.

   Time: PT3H

   Temperature: 225°F

4. Roast the Peppers

   Place jalapeños and poblanos directly over the flame or on the grill grates. Roast, turning occasionally, until skins blister and blacken (about 12‑15 minutes).

   Time: PT15M

5. Sweat the Peppers

   Transfer the roasted peppers to a Ziploc bag, add a splash of water, seal, and shake. Let them sit for 10‑15 minutes; the steam will loosen the skins. Peel off skins, remove stems, and dice.

   Time: PT20M

6. Prep the Cheeses

   Shred the smoked Monterey Jack and smoked mozzarella. Cut Velveeta into 1‑inch cubes. Crumble queso fresco. Set aside in separate bowls.

   Time: PT10M

7. Assemble the Queso Base

   In the 12‑inch Dutch oven, layer half the shredded cheeses, the chopped smoked beef, diced roasted peppers, and the entire can of Rotel. Pour in half a cup of broth and stir gently to combine.

   Time: PT10M

8. Smoke the Assembled Queso

   Place the Dutch oven (lid on) back into the smoker. Smoke for 30‑40 minutes, checking once halfway and stirring to ensure even melting. If the cheese begins to stick, lower the smoker temperature to 200°F (93°C).

   Time: PT40M

   Temperature: 225°F

9. Finish and Serve

   Remove the Dutch oven, sprinkle the crumbled queso fresco over the top for color and extra flavor. Serve immediately with tortilla chips, warm bread, or sliced veggies.

   Time: PT5M

Nutrition Facts

Calories

350

Protein

20 g

Carbohydrates

12 g

Fat

26 g

Fiber

2 g