David's smoked cheese dip before

When I’m left alone in the kitchen to make smoked queso, this is usually the direction that I head. Taco meat just calls me. Pepper jack cheese and jalapenos call me. Cheese…. it calls me. This is the queso version of me.

We recently published our Smoked Queso 5 Ways video. Be sure to check out that post for more variations of our classic smoked queso recipe and see how all our guest judges ranked the competition.

David's smoked queso
Print Recipe
5 from 3 votes

David’s Smoked Queso

A perfect dip for any party, this queso and a bag of tortilla chips will be gone in no time!
Prep Time30 mins
Cook Time45 mins
Total Time1 hr 15 mins
Course: Appetizer
Cuisine: Mexican
Keyword: cheese, queso
Servings: 16
Calories: 185kcal
Author: David Gafford

Equipment

Ingredients

  • ¾ lb velveeta cubed
  • 1 lb ground beef
  • 1 packet taco seasoning
  • 1 can rotel
  • 1 medium onion diced
  • 4 Tb pickled jalapenos chopped
  • 8 oz monterey jack cheese shredded
  • 1 tsp cumin
  • ¼ cup scallions chopped, for garnish

Instructions

  • Brown the ground beef and add taco seasoning according to the instructions on the packet.
  • Dice and saute the onion using butter or oil.
  • Place all the ingredients together in a cast iron or disposable aluminum pan.
    David's smoked cheese dip before
  • Place the pan on a grill or smoker (indirect heat) at 300° for about 45 minutes. Stir half-way through the cooking time.

Nutrition

Calories: 185kcal | Carbohydrates: 6g | Protein: 13g | Fat: 12g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 42mg | Sodium: 654mg | Potassium: 231mg | Fiber: 1g | Sugar: 3g | Vitamin A: 613IU | Vitamin C: 4mg | Calcium: 245mg | Iron: 1mg