Smoked Velveeta Queso

Are you looking for a dish that will stand out at your next party or bbq? Look no further than this smoked velveeta queso dip! With a creamy texture and bursting with smoky flavor this is one recipe that won’t disappoint. 

Very few trends in life last forever. Think about when you were a kid, the toys that were once a must have, the clothes everybody needed to fit in, the cars that made you a hero. Today when you look back at these things, little if any matter. They came and went like so much before us.

One dish that is trending in the grilling community and gaining traction is smoked queso. Like any trend, you have to try it. I was blown away by the flavors and smoke that combined to make this incredible dip and topping. This smoked velveeta queso will be a liquid gold medalist for any gathering or backyard BBQ that you might have coming up. Once you try it, I think you will agree this is one trend that is here to stay!

Smoked Velveeta Questo Ingredients

The ingredients you will be using are:

• Breakfast Sausage – any smoked meat will be a great addition to this queso. I used mild breakfast sausage but if you prefer heat, try the hot or spicy breakfast sausage. Any leftover meats that have been smoked or grilled would be awesome, too!
  
• Velveeta Block Cheese – like the song says, “aint nothing like the real thing, baby!” Go with the good stuff on this recipe and buy Velveeta. Generic alternatives just won’t suffice.
• Colby Jack Cheese & Cream Cheese – adds a creamy texture and tangy flavor to the filling.
• Jalapeño – remove the seeds and pith from inside the pepper and finely chop it. One fresh jalapeño enhances the overall spice and flavor in this dish. Spice level will vary.
• Cream of Mushroom Soup – helps thin the consistency of the queso. Other “cream of” soups can also be substituted such as cream of chicken or cream of jalapeño.
• Rotel – I like the original in this mix. Try the serrano, hot, fire roasted, mexican style, or chipotle versions for an extra depth of flavor and spiciness.
• Green Chilies – provides a mellow front-heat with a more noticeable back-heat.
• BBQ Rub – Our BBQ Rub is the perfect blend of spices to compliment this dish. However, if you already had a taco seasoning packet on hand, that will work too.

How To Prepare Smoked Velveeta Queso

Preparing this smoked queso is super easy and a big reason why you’ll love it. Start by cutting the velveeta and cream cheese into small cubes to allow for easy melting on the grill. Then, grate two cups of colby jack cheese and set aside.

Next, rinse your jalapeño and remove the stem. Slice it in half to remove the seeds and pith, finely chop the jalapeño halves, and set aside. Now it’s time to brown the breakfast sausage over medium heat. I like to do this over direct heat on the grill at 375°F which infuses extra smoke flavor in the queso. If you can, I highly recommend doing it this way.

Once these steps are completed, add all ingredients to a large cast iron skillet, dutch oven, or aluminum foil pan. If you can use the skillet or dutch oven you browned the breakfast sausage in, even better! This will help add even more flavor to the queso.

How To Smoke Velveeta Queso On The Grill

To start, heat your grill to around 350°F. Then, once your grill has come up to temperature, place the queso over indirect heat. I prefer to have my coals on two sides of the grill with an empty section in the middle. This will ensure the queso dip doesn’t burn on the bottom and has plenty of time to take a smoke bath on the grill.

Don’t forget to add wood chunks or wood chips to the heated charcoals. This will impart the smokey flavor that really makes this queso recipe a winner. I like to used hickory and cherry wood when making this dip.

Finally, close the lid and let the grill and smoke do their thing. I recommend stirring the queso every 10 minutes to make sure everything is blended together and the cheese is melting evenly. If you like a thinner queso dip, try adding a splash of milk or your favorite local beer until you achieve the desired consistency. Allow the velveeta queso to smoke for about 1 hour or until everything is melted together.

Stovetop Instructions

If you aren’t able to get outside and prepare this queso recipe on the grill you can make it on the stovetop just as easily. To do this simply prepare the velveeta, cream cheese, colby jack cheese, and breakfast sausage the same way. Then combine all of the ingredients into a cast iron skillet or large sauce pan.

Place over low to medium heat until all of the cheese is melted and the ingredients are well incorporated. To help get that delicious smoky flavor inside, add 1/4 teaspoon of liquid smoke to your queso. Stir frequently to prevent it from sticking to the bottom of the pan.

Tips

• Hickory and Cherry wood help give this velveeta queso the delicious smoky flavor you’re looking for.
• If you prefer a thinner queso dip, add a splash of milk or beer.
• If you don’t have breakfast sausage, you can replace it with ground beef or turkey, chicken, or whatever meat you have on hand.
• Use a slow cooker for an easy way to prepare this queso recipe for your next gathering.