Making Smoked Queso is one of the easiest to master. You can use a smoker, gas grill or charcoal grill to make this queso dip. Smoked Queso is by far one of my top favorite meatless dishes cooked in the smoker. It is so easy to make and is absolutely delicious! Queso can be cooked many different ways but I believe that smoking it adds a rich layer of flavor and it smells phenomenal! You may be wondering, what makes this Queso so good Houri? Honestly, I have never had a Queso with a texture this creamy and chunky. Give it a try, you will surely love it too!
*This Queso recipe is on the thicker side, so if you like your dips thinner, you can add some evaporated milk. I recommend starting with 1/2 cup and work your way up until your desired consistency is reached. You can add this in at any time.
*For a lighter smoky flavor, only smoke the Queso for 1 hour or so instead of the full 2 hours.
INGREDIENTS:
1 block of Velveeta, cubed
1 block cream cheese, cubed
1 can cream of cream of mushroom soup
1 can of Rotel
1 red pepper, chopped small
1 onion, chopped small
1 can of black beans
STEPS:
Place all ingredients in a disposable foil pan.
Preheat the smoker to 225°F. Place the pan inside and leave it for 1 hour.
After 1 hour, stir the Queso and raise the smoker temperature to 300°F. Leave it in for 1 more hour, stirring every 20 minutes.
Remove the pan and let it cool (I can never resist waiting and have burnt my mouth more than once!!)
Serve with tortilla chips, pita chips, any chips! I can eat this dip without anything, by the spoon full! Bon appétit!