Texas Smoked Queso 🤠

Ingredients

• 8 oz Cheddar Cheese (sharp, cut into 1‑inch cubes)
• 8 oz Pepper Jack Cheese (cut into 1‑inch cubes)
• 2 lb Ground Beef (80% lean, seasoned with salt and pepper)
• 1 large Yellow Onion (whole, grilled with the beef)
• 12 oz Jalapeños (drained, pickled jar)
• 3 cans Rotel Tomatoes and Green Chilies (14.5‑oz cans, include the juice)
• 1 tablespoon Trager Barbecue Rub (any good BBQ rub works)
• to taste Salt
• to taste Black Pepper
• 1 bag Tortilla Chips (for serving)

Instructions

1. Cube the cheeses

   Cut the 8‑oz block of cheddar and the 8‑oz block of pepper jack into 1‑inch cubes and set aside in a large bowl.

   Time: PT10M

2. Season and grill the beef with onion

   Season the 2 lb ground beef with salt and pepper, then grill it in a skillet over medium‑high heat, adding the whole yellow onion. Break the meat into crumbles and cook until browned, about 10‑12 minutes.

   Time: PT15M

3. Combine all ingredients in the pan

   Transfer the cooked beef and onion to the aluminum pan. Add the cubed cheeses, drained jalapeños, all three cans of Rotel (with juice), and the tablespoon of BBQ rub. Mix gently to distribute.

   Time: PT5M

4. First smoke

   Place the pan in the pre‑heated smoker set to 250°F and smoke for 1 hour.

   Time: PT1H

   Temperature: 250°F

5. Stir after first hour

   After 1 hour, remove the pan, stir the mixture thoroughly to melt any unmelted cheese and blend flavors.

   Time: PT5M

6. Second smoke

   Return the pan to the smoker and continue smoking for another hour at 250°F.

   Time: PT1H

   Temperature: 250°F

7. Final stir and finish

   Remove the pan, give the queso one last quick stir to break up any skin that formed on top. It is now ready to serve.

   Time: PT5M

8. Serve

   Transfer the hot queso to a serving bowl and accompany with tortilla chips. Enjoy while warm.

   Time: PT5M

Nutrition Facts

Calories

571

Protein

42 g

Carbohydrates

2.5 g

Fat

37 g

Fiber

0.5 g