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Best Smoked Queso Dip with Chorizo for Tailgating

smoked queso dip with chorizo for tailgating - featured image
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This smoked queso dip is smoky, creamy, and packed with spicy chorizo. It’s the ultimate game-day appetizer that disappears first at every gathering.

Ingredients

Scale
  • 1 lb block sharp cheddar cheese, shredded
  • 8 oz block pepper jack cheese, shredded
  • 8 oz block Monterey Jack cheese, shredded
  • 1 cup evaporated milk
  • 1 tbsp cornstarch
  • 1 lb fresh Mexican chorizo, casings removed
  • 1 medium yellow onion, finely diced
  • 2 jalapeños, seeded and finely diced
  • 3 cloves garlic, minced
  • 1 (10 oz) can Rotel tomatoes with green chilies, undrained
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • Salt and black pepper to taste
  • Tortilla chips, pretzel bites, or sliced baguette (for serving)
  • Fresh cilantro, chopped (optional, for garnish)
  • Pickled jalapeños (optional, for garnish)

Instructions

  1. Preheat your smoker to 225°F. Use hickory or apple wood pellets for the best flavor.
  2. Shred all three blocks of cheese using a box grater or food processor with a shredding disc. Place the shredded cheese in a large bowl and toss it with the cornstarch until evenly coated.
  3. Brown the chorizo in a large skillet over medium-high heat, breaking it up with a wooden spoon, for 5-7 minutes until browned and crumbly. Transfer to a plate lined with paper towels, leaving about 1 tablespoon of rendered fat in the skillet.
  4. Add the diced onion and jalapeños to the same skillet with the chorizo fat. Cook over medium heat for 4-5 minutes until the onion is softened and translucent. Add the minced garlic and cook for another 30 seconds until fragrant. Remove from heat.
  5. In a cast iron skillet or disposable aluminum pan, combine the shredded cheese mixture, evaporated milk, Rotel tomatoes (undrained), ground cumin, smoked paprika, and the sautéed vegetables. Stir until roughly combined.
  6. Place the pan on the smoker grates. Close the lid and cook undisturbed for 20 minutes.
  7. After 20 minutes, open the smoker and stir the queso until smooth, scraping the bottom and sides of the pan. If too thick, add a splash of evaporated milk or water.
  8. Stir in the browned chorizo until evenly distributed. Close the smoker lid and cook for another 10-15 minutes until the queso is fully melted, smooth, and bubbling gently around the edges.
  9. Check the internal temperature with an instant-read thermometer; it should be around 160°F.
  10. Carefully remove the pan from the smoker using oven mitts. Garnish with fresh chopped cilantro and pickled jalapeños if desired. Serve immediately with tortilla chips, pretzel bites, or sliced baguette.

Notes

Always shred your own cheese to avoid graininess. Do not skip the cornstarch—it stabilizes the emulsion. Keep smoker temperature at 225°F. Stir halfway through for even melting. Add chorizo at the end to keep it moist. Adjust consistency with evaporated milk or beer if needed. Watch smoke level to avoid overpowering the cheese.

Nutrition

Keywords: smoked queso, chorizo dip, tailgating, game day, smoked cheese dip, Mexican chorizo, creamy queso

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