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Easy Smoked Queso Dip with Chorizo: Best Creamy Recipe

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This smoked queso dip with chorizo is the ultimate game day appetizer. Creamy, smoky, and packed with spicy chorizo, it’s a crowd-pleaser that’s surprisingly easy to make on your smoker.

Ingredients

Scale
  • 1 pound fresh chorizo (casings removed)
  • 1 medium yellow onion, finely diced (about 1 cup)
  • 4 cloves garlic, minced
  • 1 jalapeño, seeded and finely diced
  • 1 pound block sharp cheddar cheese, freshly shredded
  • 8 ounces block Monterey Jack cheese, freshly shredded
  • 1 can (12 ounces) evaporated milk
  • 1 can (10 ounces) Rotel tomatoes with green chilies, undrained
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • Fresh cilantro, chopped, for garnish
  • 1–2 green onions, sliced, for garnish

Instructions

  1. Preheat your smoker to 225°F. Use hickory, apple, or cherry wood pellets or chips.
  2. In a large skillet over medium-high heat, cook the chorizo, breaking it up, for 5-7 minutes until browned and cooked through. Transfer to a paper towel-lined plate, leaving about 1 tablespoon of rendered fat in the skillet.
  3. In the same skillet, sauté the diced onion for 3-4 minutes until translucent. Add the minced garlic and diced jalapeño, and cook for another minute until fragrant.
  4. While the aromatics cook, shred the cheddar and Monterey Jack cheeses using a box grater or food processor.
  5. In a 10 or 12-inch cast iron skillet, combine the cooked chorizo, sautéed aromatics, shredded cheeses, evaporated milk, undrained Rotel, cumin, smoked paprika, salt, and pepper. Stir gently.
  6. Place the cast iron skillet on the smoker grates. Close the lid and smoke for 45-60 minutes. After 30 minutes, give it a gentle stir.
  7. The queso is ready when fully melted, bubbly around the edges, and smooth. If too thick, stir in a splash of milk. If too thin, smoke for another 10-15 minutes uncovered.
  8. Carefully remove the skillet from the smoker. Garnish with fresh cilantro and sliced green onions. Serve immediately with tortilla chips.

Notes

Freshly shredded cheese is non-negotiable for a creamy texture. Avoid pre-shredded cheese. Don’t stir too often to let the smoke infuse. For a smokier flavor, smoke the chorizo separately for 15 minutes before adding. Leftovers can be stored in the refrigerator for up to 4 days and reheated on the stovetop with a splash of milk.

Nutrition

Keywords: smoked queso, chorizo dip, game day appetizer, smoked cheese dip, creamy queso, easy queso recipe

Find it online: https://forkmila.com/easy-smoked-queso-dip-with-chorizo-best-creamy-recipe/