Name: Easy Smoked Cheese Queso
Prep time: 5 min
Cook time: 1 h
Total time: 1 h 5 min
Cuisine: American
Ingredients: 1 (4 oz) can mild green chiles, drained; 1 (10 oz) can tomatoes with green chilies, drained (Ro*tel); 1/3 cup heavy cream or milk + more if needed; 4 ounces cream cheese, softened; 2 cups shredded pepper jack cheese; 8 oz white American Cheese, cubed (I used Velveeta Blanco)

This easy smoked cheese queso delivers a nice twist on the classic queso dip. It brings a new bold and smoky flavor to your tastebuds.

This creamy and savory easy smoked cheese queso features a medley of cheese including American, pepper jack, and cream cheese. Then add in a can of Ro*tel tomatoes and a can of green chilies. This is where you can pick your level of heat by the Ro*tel and green chilies that you use. for my family, I use the mild level of spice for both. You will aslo want a little milk or cream too. This will help get the right thicknes for the queso.

Easy Smoked Cheese Queso | realmomkitchen.com

I place all of the ingredients in a half sized aluminum foil plan and place on the smoker at smoker for 1 hour being sure to geive it a stir every 10-15 minutes. The results are a creamy melted cheese dip with a distictive smoky essence. You can dip your tortilla chips in it, drizzle your nachos with it, or place it on top of your burgers or hot dogs.

My husband was absolutley in love with this dip and already planning on making it again. We paired it with the smoked chicken taco recipe that I shared with you earlier in the week. Use it to turn any gathering or solo sancking session in to a indulgent culinary experience with this memorable dip.

Here is what youneed to make this
Easy Smoked Cheese Queso

CANNED MILD GREEN CHILIES
CANNED TOMATOES WITH GREEN CHILIES (Ro*tel)
HEAVY CREAM OR MILK
CREAM CHEESE
PEPPER JACK CHEESE
WHITE AMERICAN CHEESE (I used Velveeta Blanco)

Easy Smoked Cheese Queso

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Author: Laura
Total Time: 65 minutes
Yield: 12 servings 1x

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Ingredients

Units Scale

1 (4 oz) can mild green chiles, drained
1 (10 oz) can tomatoes with green chilies, drained (Ro*tel)
1/3 cup heavy cream or milk + more if needed
4 ounces cream cheese, softened
2 cups shredded pepper jack cheese
8 oz white American Cheese, cubed (I used Velveeta Blanco)

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Instructions

Place all of the queso ingredients in an half sized aluminum foil pan.
Preheat the smoker to 300 degrees and place the queso pan on the grate. Check the dip after 10 minutes and stir. Check about evey 10 -15 minute until it has been on the smoker for 1 hour.