This smoked queso recipe is made with tender barbecue beef ribs, queso blanco, gouda, tomatoes, onions, and jalapeño. It’s ideal for BBQ leftovers and the perfect party dish because it can be kept warm for a long time and is hearty and filling for guests.
We are super excited to share one of our favorite game day recipes, smoked queso dip. Marrekus is a big fan of game days, and he’s an even bigger fan of this recipe. It’s basically a highly upgraded cheesy Rotel dip full of smoky flavor.
Marrekus used chopped smoked beef ribs, cheese, tomatoes, onion, and jalapeño, mixed it all up in a pan, and smoked the entire thing on the smoker. Talk about layers on layers of flavor, yummm!
This smoked queso dip recipe is perfect for a chill Sunday afternoon when you’ve got some leftovers from last night’s barbecue. What better way to use leftover meat? It’s super easy to make, even if you’re a beginner pit master.
- Barbecue Beef Rib
- Velveeta Queso Blanco
- Rotel Fire Roasted Tomatoes
- Tortilla Chips
Variations and Substitutions
Feel free to mix and match to create a smoked queso dip that suits your taste preferences: chorizo, sausage, corn, beans, pico de gallo, pulled pork, ground beef, grilled chicken, brisket, sausage, carnitas, and more. You can also play around with different cheese varieties or spices.
How to Make Smoked Queso Dip
- First things first, let’s get that smoker preheated to 275°F. While that’s warming up, grab a skillet, toss in your diced onions and jalapeños, and let ’em sizzle with a tablespoon of butter.
- Once your veggies are all sautéed, grab a 9×13″ disposable aluminum pan – easy cleanup is key, y’all. Add the sautéed veggies, then toss in your smoked beef ribs, cubed cheese, and diced tomatoes. Note: If you use an oven-safe skillet to sauté your veggies, feel free to pile everything in that.
- Now, onto the smoker they go! It doesn’t take long, about 25 to 30 minutes for the cheese to melt and get all gooey. Serve it up with some tortilla chips and enjoy!
Recipe Tips & Tricks
- Cheese Selection: Use a combination of cheeses for depth of flavor. Avoid pre-shredded cheese as it may contain anti-caking agents that can affect the texture.
- Meat Choices: Use leftover smoked or grilled meats for added flavor. Pulled pork, brisket, or chorizo also work well. Ensure the meats are finely chopped or shredded for even distribution.
- Temperature Control: Maintain a low and steady smoker temperature (around 250-275°F) to allow the cheeses to melt gradually.
- Stirring and Mixing: Stir the queso occasionally to promote even melting and blending of flavors.
What to Serve with Smoked Queso
Smoked queso dip goes well with tortilla chips, but don’t stop there. Soft pretzels, pita chips, or even veggie sticks – the possibilities are endless.
Storage and Reheating
Allow the smoked queso to cool to room temperature before refrigerating. Store in an airtight container for up to 3-4 days. To reheat, warm it up on the stovetop or in the microwave, stirring occasionally to maintain a smooth consistency.
Some cheeses that work well for smoked queso include cheddar, cream cheese, pepper jack, and Monterrey jack. You can also mix and match based on your preferences.
Yes, you can make smoked queso without a traditional smoker by using alternative cooking methods. While a smoker imparts a unique smoky flavor, you can achieve a similar effect using other kitchen appliances like a slow cooker, or even by making it in the oven or on the stovetop.
This smoked queso is thick, but you can add a little evaporated milk or even beer to thin it out. Be sure to stir it up to your desired consistency. If it sits out for too long, it could thicken up so you may need to reheat it.
This smoked queso recipe uses a disposable aluminum pan but you can also use a cast iron skillet or pot. Just make sure that whatever you use is oven-safe.
Turn your game day all the way up with this Smoked Queso recipe made with barbecue beef ribs, queso blanco, gouda, fire-roasted tomatoes, onions, and jalapeño! It’s easy, it’s cheesy, and perfect for sharing with your favorites – because nothing beats good company and even better food!Print
This smoked queso is ideal for barbecue leftovers and the perfect party dish.
- Preheat your smoker to 275°F.
- In a skillet over medium-high heat, sauté chopped onions and jalapeños with unsalted butter until softened, about 5 minutes.
- Transfer sautéed vegetables to a 9″ x 13″ disposable aluminum pan. Alternatively, use a cast iron skillet or other oven-safe dish.
- Add barbecue beef, cheese, and diced tomatoes to the pan.
- Place onto the preheated smoker and cook for 25 to 30 minutes, or until cheese is melted and warmed through.
Keywords: pork chop sandwich, sandwiches, fried pork chops