This pellet grill Smoked Queso Dip is the ultimate smoky cheese dip! Made with ground beef, lots of cheese, and salsa, it's perfect for tortilla chips and crackers or as a sauce on tacos or pasta.
If you love this recipe, check out my Buffalo Chicken Dip without Cream Cheese or Smoked Jalapeno Popper Dip next!
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This smoked queso is one of the first things I made on my pellet grill. It takes only a few minutes to prepare, the smoker does all the work, and everyone will love it!
This cheesy queso is delicious on Copycat Taco Bell Crunchwrap, on cooked pasta, or as a cheese sauce on these Pulled Beef Sliders or Loaded Tater Tots.
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Pit Boss Smoked Queso
EASY: This smoked queso recipe is super easy to make! It only requires about 10 minutes of prep time, and the smoker does the rest! I used my Pit Boss pellet grill, but you can also use a Traeger grill or any smoker.
CUSTOMIZE: By making this smoked taco dip yourself, you can customize the taste and spice level to suit your preferences.
ULTIMATE PARTY DIP: Whether you are hosting a backyard barbecue, tailgate party, or holiday gathering, this appetizer will have your friends and family begging for more.
Ingredients
To make this queso on a pellet grill, you'll need:
- Ground beef. Substitute with chorizo, ground pork sausage, breakfast sausage, ground venison, or ground turkey.
- Onion. I used a yellow onion, but any onion will work.
- Garlic. I used whole garlic cloves, but you can substitute 1 teaspoon of garlic powder.
- Jalapeño peppers. Use green chiles instead.
- Salsa. I used my Homemade Fresh Salsa, but you can also use my Smoked Salsa Recipe or your favorite salsa. You can also add canned diced tomatoes and chopped green chilis (Rotel tomatoes are a great substitution).
- Velveeta cheese. If not a fan, substitute with sharp cheddar cheese. Add a splash of milk or sour cream to help thin it out if needed.
- Pepper Jack cheese. I used jalapeño pepper jack cheese for an extra kick, but you could also substitute with Monterey Jack, Colby Jack, or Gouda cheese. I cubed it, but you could also use shredded cheese.
- Taco seasoning. Use your favorite taco seasoning.
See the printable recipe card at the bottom of this post for quantities and a full list of ingredients.
How to Make the Best Smoked Queso Recipe
- Preheat your smoker to 225 degrees F.
- Brown ground beef in a frying pan or cast-iron skillet with onion and garlic over medium heat. Drain any fat.
- Add dry taco seasoning and stir all ingredients to combine. Add jalapeño pepper to the skillet and mix again. Remove from heat.
- Cut the cheese into 1-inch cubes and place in a disposable aluminum pan, roaster, or large cast-iron skillet.
- Add the taco meat and salsa and stir to combine.
- Place the aluminum pan filled with the meat mixture onto the preheated grill.
- Close the lid and smoke the queso for 90 minutes up to 2 hours. Stir the dip every 30 minutes until the cheese is melted and the dip is hot and bubbly.
- If you like, top with chopped cilantro and serve with your favorite tortilla chips.
Top Tip
As the hot smoked cheese dip cools, the cheese will solidify, so pour the queso into a crock pot and keep it warm on the lowest setting.
Oven Method
You can easily make this queso in the oven if you do not have a smoker. Follow all the instructions above, except bake it in a 325°F oven until melted.
Variations
- Spicy - add more jalapeño peppers or add cayenne pepper, red pepper flakes, or chili powder.
- Less spicy - leave out the jalapeño peppers and use mild salsa or a chopped bell pepper.
- Deluxe - serve with sour cream on top.
Equipment
Smoker: I have made this recipe on my Pit Boss pellet grill, Traeger grill, and Masterbuilt electric smoker. Any grill will work, even a charcoal grill.
Pan: I used a 9 x 13-inch disposable foil pan for easier cleanup. Surprisingly though, it cleaned up well, and I can even use it again! You can also use a cast iron pan or casserole dish if you don't mind cleaning it afterward (but it will likely be stained).
Storage and Reheating
Fridge: Leftovers can be stored in an airtight container for 3-4 days.
Freezer: Leftover smoked queso can be kept in the freezer in an airtight container or Ziploc bag for up to two months.
Reheating: Heat in a slow cooker or on the stove top over low heat, stirring frequently. You can also heat it slowly in a microwave or air fryer. Add some evaporated milk to thin the sauce out if needed.
Top tips
- Don't skimp on time. You want to smoke the cheese dip for at least 90 minutes for a smoky flavor.
- Stir queso dip at least every 30 minutes so all ingredients are mixed thoroughly.
- Transfer the cheese dip to a slow cooker on the warm setting to keep the queso dip creamy.
Recipe FAQs
To thin out smoked queso dip, add a small amount of milk (a tablespoon at a time ) to thin it out.
Transfer the smoked queso to a slow cooker on the warm setting, and serve it out of there to keep the cheese dip creamy and soft.
Hickory, applewood, cherry, and mesquite are all excellent choices. I also like the Signature blend by Traeger and the Competition blend by Pit Boss.
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Printable Recipe
Smoked Queso Dip
Ingredients
- 1 pound ground beef
- 1 large onion diced
- 4 garlic cloves minced or shredded
- 4 tablespoons taco seasoning
- 2 jalapeno peppers seeded, diced, and chopped fine
- 2 blocks Velveeta cheese cubed, 32 oz total
- 8 ounces Pepper jack cheese cubed
- 4 cups salsa 32 oz total
- cilantro optional
Instructions
- Preheat: Preheat your smoker to 225 degrees F.
- Prepare Meat: Brown ground beef in a frying pan or cast-iron skillet with onion and garlic over medium heat. Drain any fat. Add dry taco seasoning and stir all ingredients to combine. Add jalapeño pepper to the skillet and mix again. Remove from heat.
- Assemble: Cut the Velveeta cheese and Pepper Jack cheese into 1-inch cubes and place in a disposable aluminum pan, roaster, or large cast-iron skillet. Add the taco meat and salsa and give it a good stir to combine.
- Smoke: Place the aluminum pan filled with the meat mixture onto the preheated grill. Close the lid and smoke the queso for 90 minutes up to 2 hours. Stir the dip every 30 minutes until the cheese is melted and the dip is hot and bubbly.
- Serve: Top with chopped cilantro and serve with your favorite tortilla chips.
Video
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Notes
- Don't skimp on time. Allow at least 90 minutes for the cooking process on the pellet grill so that the queso dip has a smoky flavor.
- Stir queso dip at least every 30 minutes so that all ingredients get mixed thoroughly.
- Transfer smoked queso dip to a slow cooker on the warm setting to keep the queso dip creamy.
- Store leftovers in an airtight container in the refrigerator for 3-4 days.
Nutrition
The provided nutrition information is automatically calculated. Accuracy is not guaranteed.
Elsie S. Stewart says
I tried this recipe and it's really good. I would definitely recommend it to anyone who wants to try the recipe.
Jeri Walker says
Thanks for trying this smoked queso recipe, Elsie! I'm so glad you liked it! Thanks for taking the time to come back to comment and rate the recipe! 🙂
Jeannie says
a very nice dip especially with our movie nights! need to cook more and stock
Jeri says
Yes! It is so good, and never lasts long!