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Creamy smoked queso in a cast iron skillet with melted cheese and cilantro, served with tortilla chips.
Alyssa

Smoked Queso

The best smoked queso recipe for game day, backyard barbecues, and family cookouts, this creamy, cheesy favorite is made in one skillet!
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 8 people
Course: Appetizers
Cuisine: American, TexMex
Calories: 818
Ingredients Method Notes

Ingredients
  

  • 1 lb ground sausage browned and crumbled (or ground beef)
  • 2 lbs American cheese cubed
  • 1 lb pepper jack cheese from blocks, cubed
  • 2 cans Rotel diced tomatoes and green chilies (10 oz each)
  • 1 can chopped pickled jalapeños (4 oz)
  • 1 tsp garlic powder
  • ½ tsp salt
  • ½ cup fresh cilantro chopped
  • Hickory wood chips for smoking
  • Milk or beer as needed for consistency

Method
 

  1. Get your smoker going at 275°F. Hickory wood chips are my favorite here, but oak or mesquite work great too.
  2. Add ground sausage to a skillet over medium heat and break it up as it cooks. Drain off the grease and set aside.
  3. Combine all the ingredients in an aluminum pan or heavy Dutch oven.
  4. Smoke queso for 30 to 45 minutes, stirring every 15 to 20 minutes.
  5. Monitor consistency as it cooks and add milk or beer gradually if it thickens.
  6. Finish by stirring in fresh cilantro during the last 5 minutes of cooking and serve immediately.

Notes

Best served hot with tortilla chips!