You Have To Try This Viral Smoked Queso Dip

Ingredients

• 0.5 lb Beef Chorizo (crumbled; adds smoky spice)
• 0.5 lb Lean Ground Beef (80% lean preferred)
• 8 oz Yellow Velveeta Cheese (cut into cubes for fast melt)
• 8 oz White Velveeta Cheese (cut into cubes)
• 8 oz Pepper Jack Cheese (adds spice; cubed)
• 1 cup Half and Half (helps thin the dip)
• 0.25 cup Heavy Cream (added at end for richness)
• 0.5 Sweet Onion (roughly chopped)
• 2 Jalapeño Peppers (seeds removed, diced fine)
• 0.25 cup Cilantro (roughly chopped)
• 2 tsp Garlic Paste (or 2 cloves fresh minced)
• 1 Sazón Seasoning Packet (Mexican flavor blend)
• 1 tsp Chili Powder
• 1 tsp Smoked Paprika
• 1 tsp Cumin (extra for depth)
• 1 cup Black Beans (cooked, drained)
• 1 can Rotel Diced Tomatoes & Green Chilies (use half for cooking, half for garnish)
• 2 tsp Avocado Oil (for sautéing meat)

Instructions

1. Prep Vegetables and Cheese

   Roughly chop half of a large sweet onion, dice the jalapeños (seeds removed) fine, and roughly chop a quarter cup of cilantro. Cube the three cheeses (8 oz each) into ½‑inch pieces.

   Time: PT5M

2. Brown Meat

   Heat 2 tsp avocado oil in a skillet over medium heat. Add the half‑pound beef chorizo and half‑pound lean ground beef. Break up with a spatula and cook until browned and crumbly, about 5‑7 minutes.

   Time: PT7M

   Temperature: Medium heat

3. Sweat Onion & Jalapeño

   Add the chopped onion and jalapeño to the meat. Cook, stirring occasionally, until softened and translucent, about 5 minutes.

   Time: PT5M

   Temperature: Medium heat

4. Add Garlic, Cilantro & Seasonings

   Stir in 2 tsp garlic paste (or minced fresh garlic), the remaining quarter‑cup cilantro, 1 packet Sazón, 1 tsp chili powder, 1 tsp smoked paprika, and 1 tsp cumin. Mix well.

   Time: PT2M

5. Incorporate Black Beans

   Add 1 cup cooked black beans to the skillet and stir until evenly distributed.

   Time: PT1M

6. Transfer to Foil Pan

   Pour the meat‑bean mixture into a foil pan. Sprinkle the cubed cheeses over the top, then add half of the Rotel can (reserve the other half for garnish).

   Time: PT2M

7. Smoke the Dip

   Place the foil pan on a pre‑heated smoker or grill set to 375°F (190°C). Smoke for 20 minutes, then stir to combine melted cheese and meat. Continue smoking another 10‑15 minutes until the cheese is fully melted and the dip is bubbly.

   Time: PT30M

   Temperature: 375°F

8. Finish with Cream

   Remove the pan from the smoker. Stir in ¼ cup heavy cream and ¼ cup half‑and‑half (or adjust to desired consistency). Return to smoker for an additional 10‑15 minutes, stirring once more before serving.

   Time: PT15M

   Temperature: 375°F

9. Plate and Garnish

   Transfer the hot dip to a serving platter or bowl. Top with the remaining Rotel tomatoes and a sprinkle of fresh cilantro. Serve immediately with tortilla chips.

   Time: PT2M

Nutrition Facts

Calories

350

Protein

12 g

Carbohydrates

15 g

Fat

28 g

Fiber

3 g