This smoked queso recipe is one of our favorites and our Fiesta seasoning/rub takes it to the next level. Say adios to the normal queso dip and say, ay Dios mío! to this incredible dish. espero que disfrutes!
Fiesta Smoked Queso Recipe
Rated 3.7 stars by 36 users
Cheese Dip / Appetizer
If you are looking for an incredible queso/cheese dip recipe look no further. This recipe will have you hooked and wanting more. The smoked cheese and fiesta seasoning/rub mixed with the diced jalapenos give this dish a smoky heat that sits oh so right on your flavor pallet. This is an easy recipe to make for appetizer night or for your favorite sports team’s game.
1 diced tomato
I diced red onion
4oz cream cheese
1 block - 32oz Velveeta Sharp Cheddar Cheese Chopped
8oz Salsa (We used Pace Picante)
8oz Chopped Pepper Jack cheese
Lane's Fiesta Rub
4oz can Hatch Green Chiles
2 diced jalapenos (with or without insides)
1/4 cup chopped cilantro
8oz Shredded Mexican Style Cheese
1lb Ground Beef
Heat smoker to 225 degrees
Brown ground beef and season with Lane's Fiesta Seasoning
Add all ingredients to a cast iron dutch oven or large cast iron skillet. Whatever you use it needs to have a cast iron lid.
Place on smoker without lid for 20 - 30 minutes for the queso to take on the smoke (We used the Recteq RT-1250 pellet smoker for this recipe, but if you are using a ceramic smoker be sure to use wood chips or chunks)
Mix queso place lid on and increase temperature to 350 for an hour to an hour and a half until queso is the correct consistency. Check on your queso along the way and mix around.
Basically nothing changes with the ingredients. Just make sure you have a big enough crockpot to hold all the ingredients. Set on low in the morning leading up to your event at least 2 to 3 hours. Stirring regularly.