Smoked Queso on the Pellet Smoker

Ingredients

• 1 pound Ground Beef (80% lean, browned and drained)
• 0.5 pound Chorizo (Mexican style, crumbled)
• 8 ounces Pepper Jack Cheese (Shredded)
• 8 ounces Cheddar Cheese (Shredded, sharp preferred)
• 8 ounces Colby Jack Cheese (Shredded)
• 1 block Velveeta Cheese (16 oz, sliced)
• 1 block Cream Cheese (8 oz, softened)
• 2 cans Rotel Diced Tomatoes and Green Chilies (10 oz each, undrained)
• 1 can Cream of Jalapeño Soup (10.5 oz)
• 1 medium Red Onion (Diced)
• 2 tablespoons Pickled Jalapeños (Chopped)
• 2 tablespoons Holy Gospel Seasoning (Spicy BBQ blend (Girl Gone Grilling signature))
• 0.5 can Coors Light Beer (Approximately 6 oz, added for flavor)
• Enough to fill grill Bear Mountain Savory Barbecue Pellets (For smoking, provides the smoky flavor)

Instructions

1. Preheat Grill

   Fill the pellet grill with Bear Mountain Savory Barbecue pellets and set the temperature to 200°F. Close the lid and let it preheat.

   Time: PT10M

   Temperature: 200°F

2. Brown Meat

   Heat the large skillet over medium‑high heat. Add the ground beef and chorizo, breaking it up with a spatula. Cook until fully browned, about 8‑10 minutes.

   Time: PT10M

3. Set Meat Aside

   Transfer the drained meat to a separate bowl and set aside while you assemble the cheese mixture.

   Time: PT2M

4. Combine Cheeses and Flavorings

   In the same skillet, add the shredded pepper jack, cheddar, colby jack, sliced Velveeta, and cream cheese. Stir until the cheeses begin to melt, then mix in the cooked meat, both cans of Rotel, the cream of jalapeño soup, diced red onion, pickled jalapeños, Holy Gospel seasoning, and half a can of Coors Light. Stir until everything is well combined.

   Time: PT5M

5. Smoke the Queso

   Place the skillet (or transfer the mixture to a disposable aluminum pan) onto the preheated grill. Cook low and slow at 200°F for 3 hours, stirring gently every 30 minutes to ensure even melting and to prevent sticking.

   Time: PT3H

   Temperature: 200°F

6. Finish and Serve

   After 3 hours, check that the cheese is fully melted and the dip is smooth. Remove the skillet from the grill, give it a final stir, and transfer to a serving bowl. Serve immediately with tortilla chips.

   Time: PT5M

Nutrition Facts

Calories

350

Protein

15g

Carbohydrates

12g

Fat

25g

Fiber

2g

Ingredient Substitutions

• Instead of Ground Beef: Ground turkey, Ground pork
• Instead of Chorizo: Spicy sausage, Andouille sausage
• Instead of Pepper Jack Cheese: Monterey Jack with jalapeños
• Instead of Cheddar Cheese: Sharp cheddar
• Instead of Colby Jack Cheese: Mozzarella
• Instead of Velveeta Cheese: American cheese
• Instead of Cream Cheese: Neufchatel cheese
• Instead of Rotel Diced Tomatoes and Green Chilies: Canned diced tomatoes with jalapeños
• Instead of Cream of Jalapeño Soup: Cream of mushroom soup + jalapeño puree
• Instead of Red Onion: White onion
• Instead of Pickled Jalapeños: Fresh jalapeños, sliced
• Instead of Holy Gospel Seasoning: Cajun seasoning, Chipotle BBQ rub
• Instead of Coors Light Beer: Any light lager or pilsner
• Instead of Bear Mountain Savory Barbecue Pellets: Other hardwood BBQ pellets

Equipment Needed

• Pellet Grill
• Large Skillet (Cast Iron or Stainless Steel)
• Spatula or Wooden Spoon
• Meat Thermometer
• Cutting Board
• Chef's Knife
• Serving Bowl (optional)

Critical Steps — Do Not Skip

• Preheating the grill to a steady 200°F for true low‑and‑slow smoking.
• Browning and draining the ground beef and chorizo to avoid excess grease.
• Cooking the cheese mixture on the grill for 3 hours without opening the lid frequently.

Chef Tips from the Video

• Use a cast‑iron skillet for the best heat distribution and melt.
• For extra heat, increase Holy Gospel seasoning to 3 tablespoons or add a pinch of cayenne.
• If you prefer a smoother dip, blend the cheese mixture with an immersion blender before placing it on the grill.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for up to 3 days. Reheat gently on the stovetop or in a microwave, adding a splash of milk if needed.

Freezer: Freeze in a freezer‑safe container for up to 2 months. Thaw overnight in the refrigerator and reheat as above.

Room temperature: Do not leave out at room temperature for more than 2 hours due to dairy content.

Make-Ahead Tips

• Prepare the meat and cheese mixture up to step 4, then refrigerate. Smoke it later when ready to serve.
• The dip can be reheated on the grill at 200°F for 15‑20 minutes, stirring occasionally.

Frequently Asked Questions