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.

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David's smoked queso
Print Recipe
5 from 4 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 minutes
Cook Time45 minutes
Total Time1 hour 15 minutes
Course: Appetizer
Cuisine: Mexican
Keyword: cheese, queso
Servings: 16
Calories: 185kcal
Author: David Gafford



  • 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


  • 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.


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