Easy Smoked Queso (like Mexican Restaurant Cheese Dip but BETTER!)

Ingredients

• 4 whole Jalapeño Peppers (halved lengthwise, seeds removed after smoking for milder flavor)
• 0.5 lb Monterey Jack Cheese (cut into 1‑inch cubes)
• 1.5 lb American Cheese (cut into 1‑inch cubes; traditional processed American cheese works best for melt)
• 1 cup Green Chilies (drained, chopped)
• 1 tsp Garlic Powder
• 0.5 tsp Smoked Paprika
• 0.5 tsp Ground Cumin
• 0.66 cup Evaporated Milk (divided: 2/3 cup total, add in thirds as needed for consistency)
• 2 tbsp Fresh Cilantro (chopped, optional garnish)
• 2 tbsp Tomatoes (diced, optional garnish)

Instructions

1. Preheat Grill

   Light the charcoal in the Weber Summit grill and let it stabilize at about 250°F (121°C). Add a few hickory chunks for extra smoke flavor.

   Time: PT15M

   Temperature: 250°F

2. Prepare Jalapeños for Smoking

   Halve the jalapeños lengthwise, remove seeds if you prefer less heat, and place them skin‑side up on the indirect side of the grill (the side without direct charcoal).

   Time: PT5M

3. Smoke Jalapeños

   Close the lid and smoke the jalapeños for 20 minutes, then stir them gently with tongs to ensure even exposure.

   Time: PT20M

   Temperature: 250°F

4. Cube Cheeses

   While the jalapeños smoke, cut the Monterey Jack and American cheese into 1‑inch cubes. This helps them melt quickly and evenly later.

   Time: PT5M

5. Combine Ingredients in Foil Pan

   Place the cheese cubes, smoked jalapeños, drained green chilies, garlic powder, smoked paprika, and cumin into the aluminum foil pan. Stir to distribute spices evenly.

   Time: PT5M

6. Begin Melting on Grill

   Set the foil pan on the indirect side of the grill (same temperature, 250°F). Let the mixture melt, stirring gently every 10 minutes.

   Time: PT40M

   Temperature: 250°F

7. Adjust Consistency with Evaporated Milk

   After the cheese has fully melted (about 40 minutes), add 1/3 cup of evaporated milk and stir. If the dip is still too thick, add another 1/3 cup and stir again. Continue to heat for another 20 minutes, checking consistency every 5 minutes.

   Time: PT20M

   Temperature: 250°F

8. Final Seasoning and Garnish

   Taste the dip and adjust salt if needed (optional). Remove the pan, scrape out any remaining jalapeño seeds if desired, and fold in chopped cilantro and diced tomatoes for color and freshness.

   Time: PT5M

9. Serve

   Transfer the smoked queso to a serving bowl or keep it in the warm foil pan. Serve immediately with tortilla chips, pretzels, or sliced veggies.

   Time: PT0M

Nutrition Facts

Calories

150

Protein

8 g

Carbohydrates

5 g

Fat

12 g

Fiber

0.5 g