This Pit Boss smoked queso dip is ideal for tailgating, Taco Tuesday, Cinco de Mayo, or any nacho night. It’s easy to make, feeds a crowd, and the family loves it.
You can make this queso in any smoker—pellet, charcoal, or electric. I use a Pit Boss Pro 1100 and cook low and slow. I like Pit Boss grills for their value and consistent results.
Pit Boss Smoked Queso Dip Ingredients:
- Velveeta cheese – I used the yellow variety, but Blanco Queso works too.
- Pepper jack cheese
- Sharp cheddar cheese
- Rotel (tomatoes with green chiles)
- Green chiles (diced, drained)
- Jalapeños (fresh; deseed if you prefer less heat)
- Pork chorizo
How To Make Pit Boss Smoked Queso Dip:
1. Cook the chorizo. In a small skillet, brown the chorizo until fully cooked. Drain any excess grease and set aside.
2. Prepare the pan. Spray a disposable aluminum pan with nonstick spray. A glass casserole dish works too, but it may pick up smoke color.
3. Chop the cheeses and aromatics. Cut Velveeta, pepper jack, and cheddar into cubes. Chop onion and jalapeños (I removed the seeds from mine, but that’s optional).
4. Add tomatoes and chiles. Open the Rotel cans. You can drain some of the juice if you prefer a thicker queso. Drain the can of diced green chiles.
5. Combine everything. Place the cheeses in the pan (putting some at the bottom helps them melt faster), add the cooked chorizo, Rotel, green chiles, jalapeños, and any chopped onion. Stir gently to combine.
6. Smoke on low. Place the pan in your smoker on the Smoke setting for about two hours. Stir every 20 minutes to encourage even melting and to keep the cheese from separating.
7. Finish at 225°F. After the initial smoking period, raise the smoker to 225°F and continue smoking for about 1½ hours, stirring occasionally until the mixture is smooth and fully melted.
8. Remove and serve. Once everything is melted and creamy, take the queso out of the smoker and serve warm with tortilla chips, nachos, or as a taco topping.
How to Store Queso
Store leftovers in an airtight container in the refrigerator for 4–5 days. I transfer mine to Tupperware for easy reheating.
How To Reheat Smoked Queso
Reheat gently in a crockpot, on the stovetop in a saucepan, or in the microwave. Stir frequently to keep the texture smooth and prevent scorching.
Other Ingredients To Add To Queso Dip:
- Rotel with habaneros
- Black beans
- Ground beef
- Smoked gouda
- Minced garlic
- Cilantro
- Salsa
- Cream cheese
- Cumin or cayenne for extra heat
- Chili powder
What To Serve With Queso
Grilled mains: bratwurst, burgers, grilled fish, shrimp kabobs, cedar plank salmon, grilled chicken thighs, or pork steaks.
Smoked mains: smoked chicken, smoked turkey, smoked pork chops, or brisket pair nicely with cheesy dip.
Sides: stuffed mushrooms, smoked baked potatoes, roasted or grilled vegetables, loaded twice-baked potatoes, and grilled corn on the cob.
Pellet Smoker Recipes To Check Out
If you enjoy smoking, explore other smoker recipes ranging from appetizers to mains and sides for more inspiration.
Pit Boss Smoked Queso Dip Recipe
Recipe Details
Prep Time: 15 mins
Cook Time: 3 hrs 30 mins (including smoking time)
Servings: 30
Calories (approx.): 62 kcal per serving
Equipment
- Pellet grill or other smoker
- Disposable aluminum pan (or casserole dish)
- Spatula
- Knife and cutting board
Ingredients
- 32 oz block Velveeta
- 2 lb block pepper jack
- 16 oz sharp cheddar
- 20 oz Rotel (tomatoes with green chiles)
- 4 oz diced green chiles, drained
- 2 fresh jalapeños
- 1 lb pork chorizo, cooked
Instructions
- Cook the chorizo in a small pan until done, then set aside.
- Spray an aluminum pan with nonstick spray (or use a casserole dish).
- Cube the cheeses and place some pieces on the bottom so they’re closer to the heat.
- Chop the onion and jalapeños (deseed if you want less heat).
- Open the Rotel and add to the mixture; you may strain some juice for a thicker dip.
- Drain the green chiles and add them in.
- Combine all ingredients in the pan and stir gently.
- Smoke on the Smoke setting for 2 hours, stirring every 20 minutes to ensure even melting.
- Increase smoker temperature to 225°F and smoke for another 1½ hours, stirring occasionally.
- Remove from smoker and serve warm.
Nutrition (approx.)
Calories: 62 kcal | Carbohydrates: 0.4 g | Protein: 4 g | Fat: 5 g | Sodium: 99 mg
Tried this recipe?
Share your feedback and adjustments—different cheeses and add-ins can make great variations.