This Meat Church Smoked Queso is a delicious dish that is easy to make and is sure to be a hit with your guests because, let’s face it, everybody loves queso! Whether it’s drizzled lovingly onto nachos or used as a game night dip with tortilla chips, this smoked queso dip recipe will have you saying, ‘holy cow’. Regardless of how you’re going to be using it, this classic smoked queso dip is the perfect appetizer to share with good friends on any occasion.
Meat Chruch Smoked Queso
Smoked queso is a type of cheese that is typically made from cheddar or Monterey Jack. It has a smooth texture and a rich, smoky flavor. Meat Church’s smoked queso is made with real cheddar cheese and smoked paprika, making it the perfect dip for your next party or gathering! The perfect appetizer for any meal!
Once you try it, this smoked queso dip recipe will become a staple in your household. It’s a huge game-day hit recipe that you can whip up in under an hour and it tastes amazing. This dip from Meat Church BBQ is part of a series of easy recipes, that contain simple ingredients you can substitute if you want to add your own flair.
In as little as 60 minutes, you’ll have Smoked Queso that’s so good, that your guest may not actually leave!
How To Make Smoked Queso
Step 1 – Prepare The Smoker
Prepare your pellet smoker to 350°F/176°C, using oak, mesquite or hickory wood. As the cheesy queso won’t be in the smoker long, a heavy smoke wood is best for this recipe to add incredible flavour.
Step 2 – Cook Your Meat
Cook your chosen sausage on medium heat until ready. Meat Church BBQ recommends a hot sausage or ground meats, such as venison & chorizo. Make sure you drain the excess fat off as well as you can, to prevent an overly fatty cheesy queso.
Step 3 – Prepare Gouda & Velveeta Cheese
You can’t have TexMex queso without a block of Velveeta cheese. Other cream cheeses can be used, though Velveeta is superior for cheesy queso recipes so we do recommend finding the real deal if possible. When it comes to gouda, any smoked variety works really well for this dish.
Cut your Velveeta into 1″ slices, and your smoked gouda into 1″ cubes.
Step 4 – Add Cheese
Add your two kinds of cheese into the skillet containing the meat and mix slightly to combine the ingredients. Don’t worry too much about mixing at this stage, as you will do a more thorough mix once everything is in the skillet.
Step 5 – Add Soup
Next, you will start to add your canned ingredients, starting with your soup. Any ‘Cream of’ variation will work, though we recommend Jalapeño, Chicken or Mushroom soup.
This step not only adds great flavour to your queso but helps the texture thin out slightly too.
Step 6 – Add Tomatoes
The simplest ingredient for this step is adding two cans of Rotel diced tomatoes, though any tomato component will do.
If you have some lying around or want to go the extra mile, adding Pico de Gallo is an excellent substitution that will help your dip feel like it came from your local Mexican restaurant.
Step 7 – Add Seasonings
Add your chosen Meat Church seasonings, we recommend Holy Voodoo or Holy Cow by Meat Church BBQ. Alternatively, you can substitute Holy Cow/Holy Voodoo with a spicy cajun BBQ seasoning of your choice.
Step 8 – Mix Thoroughly
Once you’ve added all of your ingredients, it’s time to give it a really thorough mix using your wooden or cooking spoon. As you cook your queso, all of the flavours will start to blend together, though you want to combine everything thoroughly to ensure it cooks evenly.
Step 9 – Cook for 45 Minutes
Place your skillet in the smoker for around 45 minutes, stirring every 15 minutes to help combine the ingredients. You will know the queso is cooked when it turns into a thick, smooth mixture with the perfect dipping consistency.
If you’d like a little extra flavour, add half of your cilantro garnish to the mixture 5 minutes before the queso has finished cooking and stir in.
10 – Cool & Garnish
When taking your queso out, allow it to cool for a few minutes. You still want it to be warm, but cool enough that nobody is going to get burned when diving in for that first bite.
You can garnish your yellow queso however you like, though we recommend sprinkling cilantro on top and serving with a healthy dollop of sour cream in the center.
Smoked Queso FAQs
How Long Do You Smoke Queso in a Smoker?
Typically queso should cook for a minimum of 45 minutes to ensure the ingredients have melted together and the flavours have infused into the mixture. Once your mixture has a smooth, thick creamy texture, it’s ready.
How Do You BBQ Chorizo Queso?
If you want a slight variation for your queso, add BBQ’d chorizo to your mixture. Chorizo adds a smoky, spicy taste to your queso dip. Use all the same ingredients and steps as explained in the Smoked Queso Dip recipe.
How Do You Thin Out Smoked Queso?
If your smoked queso dip is a little too thick for your liking, there are a few options for thinning it out. Add beer to your mixture before you start cooking, or stir in the milk whilst the mixture is still cooking.
What is Texas Queso?
Queso, formally known as Chile con Queso is the unofficial dish of Texas. You’ve got Mexican flavours with a Texan twist that you can easily make at home for a great-tasting snack. Traditionally involving cheese and chilli peppers, there are many variations to make this classic dip even better.
Meat Church Smoked Queso Recipe
- 1 Medium cast iron skillet or 14″ dutch oven
- 1 Smoker
- 1 Kitchen knives
- 1 Wooden/stirring spoon
- 2 lbs block of Velveeta cream cheese
- 16 ounces smoked gouda cheese
- 2 tubes of hot breakfast sausage (or ground beef)
- 2 cans of Rotel (chopped tomatoes or homemade Pico de Gallo)
- 1 can of Cream of Jalapeño soup (or Cream of Mushroom/Cream of Chicken)
- 1/2 cup of chopped cilantro
- 2 tbsp Holy Voodoo seasoning (or Holy Cow)
- 1/3 tbsp Sour cream for garnishing
- Prepare your smoker to 350°F/176°C.
- Cook breakfast sausage or ground beef in a dutch oven/skillet & thoroughly drain fat.
- Slice Velveeta into 1″ slices and gouda into 1″ cubes.
- Add cheese to the meat in the dutch oven/skillet.
- Add Cream of Mushroom or Cream of Jalapeño soup.
- Add diced tomatoes (Rotel) or homemade Pico de Gallo.
- Add Meat Church Holy Voodoo or Holy Cow seasoning.
- Mix all ingredients thoroughly together.
- Place dutch oven in smoker for 45 minutes, mixing regularly.
- Once done, allow the queso to cool slightly before adding garnish.