Description
This Smoked Queso recipe combines creamy Velveeta and Pepper Jack cheeses with bold Rotel tomatoes, pickled jalapenos, sautéed onions, garlic, and savory cooked ground beef. Slow-cooked on a grill at a low temperature, this dip develops smoky, rich flavors perfect for serving with chips or veggies at your next gathering or game day event.
Ingredients
Scale
Cheeses
- 1 block Velveeta (32 ounces)
- 1 block Pepper Jack Cheese (16 ounces)
Other Ingredients
- 1 can Rotel (20 ounces, with liquid)
- 3/4 cup pickled jalapenos, sliced
- 1/2 onion, diced
- 1/2 tablespoon minced garlic
- 1 pound ground beef, cooked and chopped
Instructions
- Combine Ingredients: In a 9×13 inch aluminum foil pan, add the Velveeta, Pepper Jack cheese, diced onion, minced garlic, Rotel along with its liquid, pickled jalapenos, and the cooked ground beef. Mix gently to combine.
- Preheat Grill: Set your grill to a low temperature, between 200-250°F (93-121°C). Make sure it is ready and stabilized at this temperature before placing the queso inside.
- Cook the Queso: Place the aluminum pan uncovered directly onto the grill. Let the queso cook slowly for 2 hours, stirring every 15-20 minutes to ensure even melting and prevent sticking or burning along the edges.
- Serve: Once creamy, smooth, and fully melted, remove the queso from the grill. Serve warm with your favorite dippers such as pork rinds, corn chips, tortilla chips, or fresh vegetables.
Notes
- Use an aluminum pan to help conduct heat evenly and simplify cleanup.
- Stirring regularly prevents the cheese from scorching and helps develop a uniform texture.
- If you don’t have a grill, you can replicate low-and-slow heat in an oven set to around 225°F, but the smoky flavor will be less pronounced.
- Adjust jalapeno quantity to control the spice level.
- Ground beef can be substituted with chorizo or omitted for a vegetarian version (adjust diet accordingly).
