This Pit Boss Smoked Queso Dip Recipe is perfect for tailgating! Or, you know, just because of nachos. Now tacos and nachos happen often in my house; they are easy to make, and the whole family eats them!
(I have included affiliate links to products I love. As an Amazon Associate, I earn from qualifying purchases.) In addition, this post contains affiliate links that will make me a small commission when used to order online.
This queso dip can be made in any type of smoker, either eclectic, charcoal, or pellet. My current primary go-to smoker is my Pit Boss Pro 1100; cooking low and slow is how I cook with it. I picked up my Pitboss at Lowes, but Walmart and Amazon carry other Pit Boss options or the Pitboss website itself. I love the cost of them vs. other pellet grills, plus it hasn’t disappointed me yet.
Pit Boss Pellet Grills
Traeger Pellet GrillsZ Grills Pellet Grills
Pit Boss Smoked Queso Dip Ingredients:
- Velveeta Cheese– I used the yellow one, but you could also use the Blanco Queso to make this as well.
- Pepper Jack Cheese
- Sharp Cheddar Cheese
- Rotel Tomato’s With Green Chili’s
- Green Chili’s
- Jalapeños
- Pork Chorizo
How To Make Pit Boss Smoked Queso Dip:
In a small pan, cook up your Chorizo until it is cooked and set aside.
Spray an aluminum pan with a nonstick spray; I used a disposable pan. A glass casserole pan will work just know that the smoke will stain it as well as a metal pan.
First cut up your cheese, I started with the blocks of cheese and Velveeta to put in the bottom of the pan so it would be closer to the heat to melt.
Now a good knife is a must-have in any kitchen! I picked up this up on Amazon for under $10. There are a lot of other top-rated knives on Amazon at a great price.
Chop up your onion and your jalapeno next, I de-seeded my jalapeno but you don’t have to.
Open your can of Rotel, I did not drain the juices out of mine but next time I plan to strain at least one of them.
Next, open the can of green chiles, and drain the juices out of the can.
Add everything to the pan and mix it up a bit.
Set your smoker to the Smoke setting and allow to smoke for two hours.
I set a timer for every 20 minutes to go out and stir the queso to help things cook more evenly.
Turn your smoker up to 225 and allow to smoke for another hour and a half.
Remove and serve!!!
How to Store Queso
This can be stored in the fridge for four to five days. I transfer mine to a Tupperware container to store it in.
How To Reheat Smoked Queso
You can reheat leftover queso in a crockpot, on the stovetop in a skillet or sauce pan, or in the microwave. Just be stir stir often.
Other Ingredients To Put In Queso Dip:
- Rotel With Habernos
- Hot Italian Sausage
- Black Beans
- Ground Beef
- Smoked Gouda
- Minced Garlic
- Cilantro
- Salsa
- Cream Cheese
- Cumin
- Chili Powder
What To Serve With Queso
Pellet Smoker Recipes To check out
Looking for more smoker recipes?? Be sure to check out Smoker Recipes. The post contains smoker recipes from ham to macaroni and cheese to Prime Rib! See it -> here.
Pit Boss Smoked Queso Dip Recipe
Ingredients
- 32 Ounce Block Velveeta Cheese
- 2 Pounds Block Pepper Jack Cheese
- 16 Ounce Sharp Cheddar Cheese
- 20 Ounce Rotel Tomato’s With Green Chili’s
- 4 Ounce Green Chili’s
- 2 Fresh Jalapeños
- 1 Pound Pork Chorizo
Instructions
- In a small pan cook up your Chorizo until it is cooked and set aside.
- Spray an aluminum pan with a nonstick spray, I used a disposable pan. A glass casserole pan will work just know that the smoke will stain it as well as a metal pan.
- Start cut up your cheeses, I started with the cheese to throw in the bottom of the pan so it would be closer to the heat to melt.
- Chop up your onion and your jalapeno next, I did deseed my jalapeno but you don’t have to.
- Open your can of Rotel, I did not drain the juices out of mine but next time I plan to strain at least one of them.
- Next, open the can of green chiles, and drain the juices out of the pan.
- Add everything to the pan and mix it up a bit.
- Set your smoker to the Smoke setting and allow to smoke for two hours.
- I set a timer for every 20 minutes to go out and stir the queso to help things cook more evenly.
- Turn your smoker up to 225 and allow to smoke for another hour and a half.
- Remove and serve!!!
What smoke setting do use?