This post contains affiliate links. Please read our disclosure policy.
This rich smoked chorizo queso is super easy to make on your smoker or in the oven perfect for pairing with tortilla chips or drizzling over nachos. This queso is my favorite side to make alongside meat, your family is going to love it as much as mine!
Don’t want all the extras in a recipe post? We provide a skip to recipe button in the top left corner, as well as a clickable table of contents, just below, to help make this page easier to navigate.
At Sweet C’s, I add lots of tips in all of my recipes – because I am a home cook without any formal training, and I find I am more confident making dishes when I understand why it works, and what each ingredient means to the flavor of a recipe – my goal is for even the most beginner home cook to feel empowered in the kitchen.
I want each reader to walk away with a solid knowledge of each recipe, with all of the tips I’ve gathered from extensive testing of each recipe. I also answer questions my friends and family have asked about my recipes, to help everyone better understand the processes we use – and why!
Table of Contents
Smokey Queso with Chorizo
We are huge queso fans in this house! My husband got a smoker a few years ago and we have been smoking everything we can think of. What really changed our smoker and grill game was using disposable pans to get that smokey flavor into dishes that would spill through the smoker grate.
This smoked chorizo queso is a perfect combination of spicy chorizo and an array of cheeses. Some people don’t like using Velvetta cheese but it’s unusual texture makes it the perfect substitute for a classic roux that would be the basic for typical stovetop queso. If you want your queso a little spicier you can add hot sauce, fresh diced jalapenos, and/or chili flakes. This queso isn’t just for chips, you can pair it with fresh veggies or atop your favorite protein!
How to Make Smoked Chorizo Queso
First assemble the following ingredients:
- Chorizo crumbles (9 oz) – Adds a smoky, spicy kick and meaty texture that elevates the queso with bold, savory flavor.
- Pepper jack cheese (16 oz) – Provides a creamy base with a touch of heat from the peppers, complementing the spiciness of the chorizo.
- White cheddar cheese (8 oz) – Brings a sharp, tangy flavor that adds depth and balances the richness of the queso.
- White Velveeta cheese (10 oz) – Ensures a silky, smooth texture for the queso, making it extra creamy and easy to dip.
- Garlic (2 tbsp) – Infuses the queso with a robust, aromatic flavor that enhances the overall savory profile.
Once you’ve gathered your ingredients, we will use this method:
- Prep Grill/Smoker. Preheat the smoker to medium-high heat, around 375 degrees F. Set your smoke level to high so you can get the most smoke flavor in your queso possible.
- Assemble Queso. Cut all your cheeses into ½” cubes so they melt nice and evenly. Even better if you can bring them to room temperature. Layer your cheeses, meat, salsas, and veggies in your Dutch oven or disposable foil pan.
- Cook. Place the pan on the smoker (or side of the grill) and cook for 1-2 hours. Stirring every 20 minutes to help incorporate evenly.
- Adjust. If your queso is too thick or you’d like to add extra creaminess, stir in some sour cream, milk, or heavy cream until you reach your desired consistency.
- Serve. Serve the queso with your favorite dippers like tortilla chips, frittos, or fresh veggies.
Tips and Tricks for Chorizo Infused Smoked Queso
Use high-quality chorizo: Opt for fresh or smoked chorizo with bold spices to ensure a rich, authentic flavor.
Pre-cook the chorizo: Brown the chorizo crumbles in a skillet to release its oils and smoky flavor before adding to the queso.
Shred your own cheese: Grate the pepper jack and white cheddar yourself to avoid the anti-caking agents in pre-shredded cheese that can affect the queso’s smoothness.
Balance cheese types: Combine different cheese varieties like pepper jack for heat, cheddar for sharpness, and Velveeta for creaminess to achieve the perfect texture and flavor.
Slowly melt the cheese: Use low heat to melt the cheese gradually to avoid clumping or separation, which ensures a smooth, creamy queso.
Smoker or stovetop: If you have a smoker, you can make the queso in a cast iron pan to infuse a deeper smoky flavor, or use liquid smoke if making on the stovetop.
Add garlic late: Stir in the garlic toward the end of cooking to retain its pungent, aromatic flavor without burning it.
Keep it warm: Serve the queso in a small slow cooker or heated dish to keep it melty and smooth during serving.
Customize the heat level: Adjust the spice level by adding chopped jalapeños, hot sauce, or more pepper jack cheese to taste.
Garnish for texture: Top with fresh cilantro, chopped green onions, or crumbled tortilla chips for added texture and freshness.
FAQs
Yes, you can substitute Velveeta with another processed cheese or add more cream cheese to achieve a smooth, melty texture. Keep in mind that Velveeta gives queso its classic creamy consistency.
Melt the cheese slowly over low heat and avoid high temperatures to prevent the cheese from becoming grainy or separating. Stir frequently and be patient as the cheese melts.
Yes, you can make it ahead of time and reheat it on the stovetop or in a slow cooker on low heat. Stir occasionally to maintain the smooth texture.
Reheat leftover queso on the stovetop over low heat or in a microwave-safe dish, stirring every 30 seconds. If the queso thickens, add a splash of milk or cream to loosen it up.
Yes! You can make it on the stovetop and add a dash of liquid smoke for a hint of smoky flavor if you don’t have a smoker.
You can use either fresh Mexican chorizo or cured Spanish chorizo. Fresh chorizo will render more fat and add a spicy, crumbly texture, while cured chorizo adds a more intense, smoky flavor.
Yes, you can substitute the chorizo with a plant-based sausage or chorizo alternative to make a vegetarian version of this queso.
Serve the queso in a slow cooker on the “warm” setting or in a fondue pot to keep it smooth and melty. Stir occasionally to maintain the texture.
To increase spice, add more pepper jack cheese, diced jalapeños, or hot sauce. To reduce spice, substitute pepper jack with a mild cheese like Monterey Jack or mozzarella.
Queso can be frozen, but the texture may change slightly when reheated. To freeze, cool the queso completely, store it in an airtight container, and reheat slowly with added milk or cream to restore its creaminess.
What to Enjoy with Smoked Chorizo Queso
Tortilla chips: Classic and crunchy, they’re the perfect vessel for scooping up queso.
Soft pretzels: Their chewy texture complements the smooth, cheesy dip.
Crusty bread or baguette slices: Adds a hearty bite to balance the creamy queso.
Vegetables: Try dipping sliced bell peppers, carrots, celery, or cucumber for a fresh, crunchy contrast.
Nachos: Pour the queso over a bed of tortilla chips, and top with extra chorizo, jalapeños, and sour cream for loaded nachos.
Tater tots or fries: These crispy sides absorb the cheese well and make for an indulgent snack.
Grilled sausages: Serve alongside or dip them into the queso for an extra boost of smoky, savory flavor.
Quesadillas or taquitos: Drizzle the queso over these Mexican dishes for added richness.
Soft tortillas: Scoop up the queso with soft tortillas, adding some of the chorizo for a taco-like bite.
Pickled jalapeños or veggies: The tanginess of pickled items cuts through the richness of the queso, offering a zesty contrast.
Try these other Grill and Smoker recipes:
If you love this easy recipe please click the stars below to give it a five star rating and leave a comment! Pease also help me share on Instagram, Facebook, and Pinterest!
Follow on Instagram
Only have 30 minutes to get dinner on the table? Sign up for my 30 minute dinner plans direct to your inbox!
Find and shop my favorite products in my Amazon storefront here!
Smoked Chorizo Queso
Equipment
Ingredients
- 9 oz chorizo crumbles
- 16 oz pepper jack cheese
- 8 oz white cheddar cheese
- 10 oz white Velveeta cheese
- 2 tbsp minced garlic
Instructions
- Preheat the smoker to medium-high heat, around 375 degrees F. Set your smoke level to high so you can get the most smoke flavor in your queso possible.
- Cut all your cheeses into ½” cubes so they melt nice and evenly. Even better if you can bring them to room temperature.
- Layer your cheeses, meat, salsas, and veggies in your Dutch oven or disposable foil pan.
- Place the pan on the smoker (or side of the grill) and cook for 1-2 hours. Stirring every 20 minutes to help incorporate evenly.
- If your queso is too thick or you’d like to add extra creaminess, stir in some sour cream, milk, or heavy cream until you reach your desired consistency.
- Serve with your favorite dippers like tortilla chips, frittos, or fresh veggies.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
