SMOKED QUESO 🧀♨️ This queso dip is a great Sunday game day food!

Ingredients

• 2 cups Sharp Cheddar Cheese (shredded)
• 2 cups Monterey Jack Cheese (shredded)
• 1 cup Whole Milk
• 0.5 cup Heavy Cream
• 1 Jalapeño (seeded and finely diced)
• 1 teaspoon Smoked Paprika
• 1 teaspoon Chipotle in Adobo (minced (optional for extra heat))
• 0.5 teaspoon Garlic Powder
• 0.5 teaspoon Salt
• 0.25 teaspoon Black Pepper (freshly ground)
• 0.5 cup Diced Tomatoes (canned, drained (optional))

Instructions

1. Prepare Ingredients

   Shred the cheddar and Monterey Jack cheeses, dice the jalapeño (remove seeds if you prefer less heat), and measure out the milk, cream, and spices.

   Time: PT5M

2. Combine in Aluminum Pan

   Add the shredded cheeses, milk, heavy cream, jalapeño, smoked paprika, chipotle, garlic powder, salt, pepper, and optional diced tomatoes into the aluminum pan. Stir gently to distribute the spices.

   Time: PT2M

3. Grill the Queso

   Preheat the grill to medium heat (about 350°F). Place the aluminum pan directly on the grill grate, close the lid, and cook for 30 minutes, stirring every 5‑7 minutes with a spatula to prevent the cheese from sticking or scorching.

   Time: PT30M

   Temperature: 350°F

4. Finish and Serve

   When the cheese is fully melted and the dip is smooth and bubbly, remove the pan from the grill. Let it sit for 5 minutes to thicken slightly, then serve hot with tortilla chips.

   Time: PT5M

Nutrition Facts

Calories

150

Protein

8g

Carbohydrates

5g

Fat

12g

Fiber

0.5g