Making Smoked Queso
Making Smoked Queso 🔥 is a medium Tex-Mex recipe that serves 8. 312 calories per serving. Recipe by Girl Gone Grilling on YouTube.
Prep: 20 min | Cook: 1 hr | Total: 1 hr 35 min
Cost: $25.22 total, $3.15 per serving
Ingredients
- 1 pound Hot Pork Sausage (crumble and brown)
- 32 oz Easy Melt Cheese (cut into bite‑size pieces)
- 8 oz Monterey Jack Cheese (shredded or cubed)
- 8 oz Cream Cheese (softened, cut into cubes)
- 2 cans Fire‑Roasted Rotel (10‑oz cans, undrained)
- 1 can Cream of Jalapeño Soup (about 10‑oz can)
- 1 can Diced Red Jalapeños (drained)
- 0.5 White Onion (medium onion, chopped)
- 1.5 tablespoons Barbecue Seasoning (your favorite blend)
Instructions
Brown the Sausage
Heat a skillet over medium‑high heat, crumble the 1 lb hot pork sausage into the pan and cook, stirring occasionally, until fully browned and crumbly, about 8‑10 minutes. Drain excess fat and set the sausage aside to cool slightly.
Time: PT10M
Prepare the Cheeses
Slice the 32 oz easy melt cheese into bite‑size cubes, shred or cube the Monterey Jack, and cut the cream cheese block into cubes.
Time: PT5M
Assemble the Dip
In the large baking dish, layer the easy melt cheese pieces, Monterey Jack, cream cheese, then add the two cans of fire‑roasted Rotel (undrained), the can of cream of jalapeño soup, the drained can of diced red jalapeños, half of the chopped white onion, and the browned sausage. Sprinkle 1½ Tbsp barbecue seasoning over the top and stir gently to combine.
Time: PT5M
Smoke or Bake the Queso
Preheat your smoker to 350°F (or preheat an oven to 350°F). Place the baking dish in the smoker or oven. Cook, stirring gently every 15 minutes, until the cheese is completely melted, the mixture is bubbly, and the flavors have melded, about 45‑60 minutes.
Time: PT1H
Temperature: 350°F
Serve
Remove the dish from heat, let it sit for 5 minutes, then serve warm with Tostitos Scoops or your favorite tortilla chips.
Time: PT5M
Nutrition Facts
- Calories
- 312
- Protein
- 12 g
- Carbohydrates
- 8 g
- Fat
- 25 g
- Fiber
- 1 g
Dietary info: Contains dairy, Contains pork, Gluten‑Free if barbecue seasoning is gluten‑free
Allergens: Milk, Pork
Ingredient Substitutions
- Instead of Hot Pork Sausage: Turkey sausage, Chicken sausage
- Instead of Easy Melt Cheese: American cheese, processed cheddar
- Instead of Monterey Jack Cheese: Colby cheese, mozzarella
- Instead of Cream Cheese: Neufchatel cheese
- Instead of Fire‑Roasted Rotel: canned diced tomatoes with green chilies
- Instead of Cream of Jalapeño Soup: homemade jalapeño cream soup
- Instead of Diced Red Jalapeños: fresh diced red jalapeños
- Instead of White Onion: yellow onion
- Instead of Barbecue Seasoning: smoked paprika, chili powder
Equipment Needed
- Large Baking Dish
- Skillet
- Knife
- Cutting Board
- Spatula or Wooden Spoon
- Smoker or Oven
- Measuring Spoons
Critical Steps — Do Not Skip
- Brown the sausage completely.
- Combine all ingredients in the baking dish before cooking.
- Cook until the cheese is fully melted and bubbly.
Chef Tips from the Video
- For extra depth, use smoked mozzarella or add a handful of shredded smoked cheddar.
- Adjust heat by adding more fresh jalapeños or a dash of hot sauce.
- If you don’t have a smoker, a stovetop double boiler works well to melt the cheese slowly without scorching.
Troubleshooting
Cheese separates or becomes grainy.
Stir more frequently and keep the temperature moderate; adding a splash of milk or cream can help re‑emulsify.
Dip is too thick.
Thin with a little milk, cream, or extra Rotel broth until desired consistency is reached.
Not enough smoky flavor.
Use a wood chip blend (e.g., hickory or apple) in the smoker, or add a pinch of smoked paprika to the seasoning.
Storage
Refrigerator: Store in an airtight container for up to 3 days. Reheat gently on the stove or in the oven.
Freezer: Freezing is not recommended as the cheese texture may become grainy, but if needed, freeze in a sealed container for up to 1 month and thaw before reheating.
Room temperature: Can sit at room temperature for up to 2 hours while serving.
Make-Ahead Tips
- Assemble the dip up to step 3 and refrigerate; smoke or bake when ready to serve.
- Leftover dip can be reheated on low heat, stirring frequently to restore smoothness.
Frequently Asked Questions
What is the cultural significance and history of smoked queso in Tex‑Mex cuisine?
Queso dip originated in the American Southwest as a simple cheese sauce for chips. Adding smoke and hearty ingredients like sausage reflects the barbecue traditions of Texas, turning a casual dip into a party‑centerpiece.
What are the traditional regional variations of queso in Tex‑Mex cuisine?
Traditional queso often uses just cheese and chilies. In Central Texas, smoked meats, fire‑roasted tomatoes (Rotel), and jalapeño‑based soups are added for a richer, smoky version like this recipe.
How is smoked queso traditionally served in Texas gatherings?
It is typically served hot in a shallow dish with sturdy tortilla chips such as Tostitos Scoops, and it stays on a warming tray or near the grill during barbecues and tailgate parties.
What occasions or celebrations is smoked queso traditionally associated with in Tex‑Mex culture?
Smoked queso is a staple at backyard barbecues, football tailgates, Cinco de Mayo parties, and any casual gathering where finger foods are shared.
What authentic ingredients are essential for traditional smoked queso versus acceptable substitutes?
Authentic ingredients include a melt‑ready cheese (like Velveeta), Monterey Jack, cream cheese, fire‑roasted tomatoes (Rotel), and smoked pork sausage. Substitutes can be turkey sausage, cheddar cheese, or canned diced tomatoes with green chilies, but they change the classic flavor profile.
What are the most common mistakes to avoid when making smoked queso?
Common mistakes include over‑cooking the cheese, which causes separation; not stirring enough, leading to scorching; and using too much liquid, which makes the dip soupy. Follow the stirring schedule and keep the temperature at 350°F for best results.
Why does this smoked queso recipe use a smoker at 350°F instead of a lower temperature?
A moderate 350°F allows the cheeses to melt evenly while the smoke penetrates quickly, creating a smooth texture and deep smoky flavor without prolonged cooking that could cause the cheese to separate.
Can I make smoked queso ahead of time and how should I store it?
Yes, you can assemble the dip up to the cooking step, refrigerate it, and smoke or bake when ready. After cooking, store leftovers in an airtight container in the refrigerator for up to three days and reheat gently.
What does the YouTube channel Girl Gone Grilling specialize in?
The YouTube channel Girl Gone Grilling specializes in outdoor cooking, especially grilling, smoking, and backyard barbecue recipes, with a focus on approachable, flavor‑forward dishes for home cooks.
How does the YouTube channel Girl Gone Grilling's approach to Tex‑Mex cooking differ from other cooking channels?
Girl Gone Grilling emphasizes using a smoker or grill to impart authentic smoky flavors to traditionally stovetop dishes, blending classic Tex‑Mex ingredients with barbecue techniques, which sets her apart from channels that stick to indoor stovetop methods.
Last updated: August 29, 2026
