Equipment You’ll Need
- Smoker or BBQ (preheated to 275°F)
- Smoker-safe pan (cast iron or foil tray)
- Mixing spoon or spatula
- Serving bowl (optional)
Ingredients
- 2 cups Cheddar Cheese, shredded
- 1 cup Pepper Jack Cheese, shredded
- ½ cup Diced Jalapeño (seeds removed)
- ½ cup Diced Tomatoes (drained)
- 1 can Browned Beans (any style you prefer)
- 1 cup Leftover Shredded Pork
- ½ cup Diced Sweet Onion
- ¼ cup Big Poppa Smoker Jalapeño Jalalelujah Rub
Instructions
1. Preheat the Smoker
Set your smoker or BBQ to 275°F and let it come to temperature.
2. Load the Pan
In your smoker-safe pan, layer all the ingredients without stirring. This lets the smoke flavor soak in more evenly as it cooks.
3. Smoke the Queso
Place the pan on the smoker and let everything melt and blend for about 40 minutes. Don’t stir during this time — just let it soak up the smoky flavor.
4. Stir and Serve
After 40 minutes, remove from the smoker and give it a good stir to combine all the ingredients. Serve hot with tortilla chips, bread, or pork rinds.
Quick Recap
- Preheat smoker to 275°F
- Add ingredients to pan without stirring
- Smoke for 40 minutes
- Stir everything together
- Serve hot with your favorite dippers
Helpful Tips and Notes
Can I make this ahead of time?
Yes! You can prep the queso a day in advance and refrigerate it. Just reheat on the smoker or in the oven until hot and bubbly.
Want it spicier?
Leave the seeds in the jalapeños or add some hot sauce or cayenne to crank up the heat.
Can I swap the pork?
Absolutely. Leftover brisket, pulled chicken, or spicy chorizo all work great in this queso.