Smoked Chorizo Queso

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Smoked chorizo queso is a rich, creamy cheese dip infused with the smoky, spicy flavors of chorizo, creating a bold and savory appetizer perfect for dipping chips or vegetables.

Prep Time5

Cook Time2

Course: Appetizers, Dips

Cuisine: Mexican

Keyword: cheese dip, chorizo, queso

Servings: people

Author: Katherine

Cost: $10

Equipment

1 Lodge 6 Quart Enameled Cast Iron Dutch Oven with Lid – Dual Handles – Oven Safe up to 500° F or on Stovetop - Use to Marinate, Cook, Bake, Refrigerate and Serve – Blue
1 WÜSTHOF Gourmet 7" Hollow Edge Santoku Knife

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

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