What is your favorite Queso dip recipe?

[jjdbike]

Hello pit masters,

The question is in the title, what is your fave queso dip recipe!

Thanks in advance!
JD

[CandySueQ]

Half and half blanco and yellow Velveta and Rotel!

[58limited]

This is my go-to queso recipe

Wild Earth Texas Smoked Hatch Chorizo Cheese Dip

Alas, Wild Earth is no longer in business so I can't get their beef chorizo anymore.

1lb Wild Earth Beef Chorizo or Ground Beef with Taco Seasoning - not the greasy pork Mexican-style chorizo from the store, the beef chorizo that I get is 80/20
1 small yellow onion, diced
1-2 Roasted Hatch chilies, depending on how hot you’d like it!
If you don’t have hatch chilies.. no worries! Just add in 1-2 small cans of diced green chilies
Olive oil for sautéing
1/2 tsp Onion powder
2 C Monterey jack cheese, fresh shredded *
1 C Sharp Cheddar, I prefer white cheddar, fresh shredded *
3 oz cream cheese
12 oz can Rotel or fire roasted tomatoes
1/2tsp onion powder - don't know why this is listed twice but I add both.
Chicken stock (I use Better Than Bouillon chicken base, not stock), Milk, and cream to thin to desired consistency. I sometimes add a little beer.
Salt and pepper to taste

The Steps

Preheat your grill or smoker to about 350^o

With your well seasoned cast iron skillet, brown and cook the chorizo (or taco meat) over med- med-high heat.
Work and chop it with a wooden spatula. The chorizo is a little stickier than the regular ground beef because of the extra spices but just chop it as it browns until you achieve the texture you’d like. Set aside.

Saute the onions in oil with a bit of salt until softened and translucent. Add chilies and tomatoes. Add cheeses, liquids, chorizo and all other ingredients.

Put on grill/smoker until bubbly, stirring frequently. If it’s a little thicker than you like, you can add some liquid to thin it out.

For Serving: Garnish with fresh cilantro. As the dip cools, the cheese will start to harden. So if you're bringing for a party, have a warming dish or a small serving crock. Otherwise y'all just dig in and reheat as needed .

[au4stree]

Any sodium citrate(CS) recommended? Either in pure form or via american slices, velveeta etc? I like your recipe, but curious if the cheese wants to break without the aid of the CS.....

[58limited]

No, the cream cheese and milk/cream hold it together. I forgot to tweak the recipe above: Instead of chicken stock I use a little Better Than Bouillon chicken base and the liquid I add is milk and cream, maybe a little beer too. I just edited the post but it was fine in the original form too, no breaking.

[bbqLuv]

On my todo list.

Smoked Chili Con Queso by Doug Scheiding Recipe - Traeger
Baked Queso Blanco Dip Recipe | Traeger Grills
The Smoked Queso Every Traeger Grill Owner Needs to Know How to Make (youtube.com)
Smoked Queso (youtube.com)
Easy Smoked White Queso Dip on the Traeger Ironwood 885 | Heath Riles BBQ (youtube.com)

[jjdbike]

Nice to do list!
Thank you for sharing all of those links!
Best regards,
Jd

[jjdbike]

This is my go-to queso recipe

Wild Earth Texas Smoked Hatch Chorizo Cheese Dip

Alas, Wild Earth is no longer in business so I can't get their beef chorizo anymore.

1lb Wild Earth Beef Chorizo or Ground Beef with Taco Seasoning - not the greasy pork Mexican-style chorizo from the store, the beef chorizo that I get is 80/20
1 small yellow onion, diced
1-2 Roasted Hatch chilies, depending on how hot you’d like it!
If you don’t have hatch chilies.. no worries! Just add in 1-2 small cans of diced green chilies
Olive oil for sautéing
1/2 tsp Onion powder
2 C Monterey jack cheese, fresh shredded *
1 C Sharp Cheddar, I prefer white cheddar, fresh shredded *
3 oz cream cheese
12 oz can Rotel or fire roasted tomatoes
1/2tsp onion powder - don't know why this is listed twice but I add both
chicken stock , Milk, or cream to thin to desired consistency - I use all three
Salt and pepper to taste

The Steps

Preheat your grill or smoker to about 350^o

With your well seasoned cast iron skillet, brown and cook the chorizo (or taco meat) over med- med-high heat.
Work and chop it with a wooden spatula. The chorizo is a little stickier than the regular ground beef because of the extra spices but just chop it as it browns until you achieve the texture you’d like. Set aside.

Saute the onions in oil with a bit of salt until softened and translucent. Add chilies and tomatoes. Add cheeses, liquids, chorizo and all other ingredients.

Put on grill/smoker until bubbly, stirring frequently. If it’s a little thicker than you like, you can add some liquid to thin it out.

For Serving: Garnish with fresh cilantro. As the dip cools, the cheese will start to harden. So if you're bringing for a party, have a warming dish or a small serving crock. Otherwise y'all just dig in and reheat as needed .

Man that looks amazing. Exactly the kind of recipe I was looking for! I love the flavor of pork chorizo but I have seen queso dips that have been too greasy. I could see the pork stuff doing that.

I think I would like to make up several serving size pans to smoke. Do you think it would freeze, thaw & reheat well?

Thanks again!
JD

[58limited]

I freeze it all the time and it reheats fine. I tried numerous smoked queso recipes and this is the only one I liked. You can make beef chorizo with ground beef and chorizo seasoning.

[jjdbike]

Man that looks amazing. Exactly the kind of recipe I was looking for! I love the flavor of pork chorizo but I have seen queso dips that have been too greasy. I could see the pork stuff doing that.

I think I would like to make up several serving size pans to smoke. Do you think it would freeze, thaw & reheat well?

Thanks again!
JD

By the way….. I love hatch chilis! I’ve goto roast up a couple batches while they are still in season.
JD

[xaugievike]

• 1/2 pound of white american cheese
• 1/4 cup of milk (maybe more if you want it thinner)
• 1 tablespoon of butter
• 1 (4 oz) can of green chili’s
• 1/4 teaspoon of cumin
• 1/4 teaspoon of garlic salt
• cayenne pepper – a pinch

I jerry rig a double boiler set up to make this.

[ecowper]

wait a darn minute ... no one has mentioned SnS Grills recipe yet. What the heck?

https://snsgrills.com/pages/smoked-queso

[jjdbike]

That looks really goo too!
Thanks for sharing!!!
JD

[ecowper]

jjdbike it's what I do any time I'm taking something to a sports event. Everyone loves it.

[jlazar]

Ingredient List for Smoked Queso Meat Church Style

• 1 (2 lb) large block of Velveeta cheese (Generic brands NOT recommended)
• 16 ounces of smoked gouda cheese (Cut slices will melt faster)
• 2 tubes of HOT breakfast sausage (Any ground meats will work. Matt loves venison & chorizo)
• 2 cans of Rotel tomatoes and chilis (Don’t drain the cans)
• 1 can of Cream of Jalapeño soup (The original calls for Cream of Mushroom. You may also use Cream of Chicken)
• 1/2 C chopped cilantro
• 2 T Meat Church Holy Voodoo seasoning (or your favorite BBQ rub)

[texastweeter]

Block of white Velveeta, block of yellow Velveeta, 2 tube's chorizo browned, 2 cans hot Rotel drained, small container of sour cream.

[bbqLuv]

That's it? Smoke/heat to melt and combine?
How easy is that?

[texastweeter]

bbqLuv yup queso usually involves copious amounts of scotch or bourbon...keep it simple.

[bbqLuv]

copious amounts of scotch or bourbon
I can't argue with that
texastweeter You maybe on to something.

[Bkhuna]

Excuse me if I'm wrong, but what's up with Texans and their Velveeta? I would think that Oaxaca or Asadero would be preferred for making cheese dips.

[Willy]

Same thing with them adding can after can of 'maters to their "authentic" bowl of red. New Mexico has 'em beat any day of the week.

[58limited]

"...what's up with Texans and their Velveeta?" I normally don't use Velveeta but lots of the cheese dip I see at parties etc. is just the recipe from the Velveeta box. Can't be just Texans, I thought everyone made Velveeta cheese dip.

[Potkettleblack]

This is the base. I don’t always do the rajas (not my favorite), and will replace with whatever, some shallots or onions, cut and cooked down a bit.

https://www.rickbayless.com/recipe/queso-fundido-with-chorizo-and-rajas/

life is too short to eat a large amount of processed cheese food. Sorry Texas Veveeta fans.

[Argoboy]

I made this tonight I followed 58limited’s recipe and it was very good. I used a plobano pepper, some chorizo spices with ground beef. We liked it and we will make it again. I cooked on the stove, next time I will smoke it. It was something new to us and tasty.

[snowswamp]

I gained 23 pounds just reading the posts to this point. ❤️

[jjdbike]

This is my go-to queso recipe

Wild Earth Texas Smoked Hatch Chorizo Cheese Dip

Alas, Wild Earth is no longer in business so I can't get their beef chorizo anymore.

1lb Wild Earth Beef Chorizo or Ground Beef with Taco Seasoning - not the greasy pork Mexican-style chorizo from the store, the beef chorizo that I get is 80/20
1 small yellow onion, diced
1-2 Roasted Hatch chilies, depending on how hot you’d like it!
If you don’t have hatch chilies.. no worries! Just add in 1-2 small cans of diced green chilies
Olive oil for sautéing
1/2 tsp Onion powder
2 C Monterey jack cheese, fresh shredded *
1 C Sharp Cheddar, I prefer white cheddar, fresh shredded *
3 oz cream cheese
12 oz can Rotel or fire roasted tomatoes
1/2tsp onion powder - don't know why this is listed twice but I add both.
Chicken stock (I use Better Than Bouillon chicken base, not stock), Milk, and cream to thin to desired consistency. I sometimes add a little beer.
Salt and pepper to taste

The Steps

Preheat your grill or smoker to about 350^o

With your well seasoned cast iron skillet, brown and cook the chorizo (or taco meat) over med- med-high heat.
Work and chop it with a wooden spatula. The chorizo is a little stickier than the regular ground beef because of the extra spices but just chop it as it browns until you achieve the texture you’d like. Set aside.

Saute the onions in oil with a bit of salt until softened and translucent. Add chilies and tomatoes. Add cheeses, liquids, chorizo and all other ingredients.

Put on grill/smoker until bubbly, stirring frequently. If it’s a little thicker than you like, you can add some liquid to thin it out.

For Serving: Garnish with fresh cilantro. As the dip cools, the cheese will start to harden. So if you're bringing for a party, have a warming dish or a small serving crock. Otherwise y'all just dig in and reheat as needed .

I wanted to revisit this.

Regarding the meat.... I do like that greasy Mexican style pork chorizo. On the other hand, this cheese dip looks pretty fatty / greasy, it would be good to not make it any more so.

I was at Costco and saw Mexican beef chorizo. I got excited until I read the ingredients. All kinds of bits and pieces of steer that I would never think about eating.

So now I'm back looking at cooking ground meat with taco seasoning. I will request double ground and lean as I'l like it to be fine to sort of disappear into the creamy texture of the dip.

I considered ground pork, but at the end of the day I am guessing that browned ground beef will add more flavor.

I bought Costco size big blocks of cheese. May I assume that I can vacuum seal and freeze the extra?

I'm looking forward to the results. I will report back.

Best regards!
JD

[58limited]

I vacuum seal and freeze cheese all the time, no problems. In areas with large Latino populations or in border states you can find chorizo seasoning at the grocery store, at Latin markets, or online. If you see a lot of fat on top of the dip, just skim it off. I didn't note this in the recipe but I usually just bump the cream cheese to half a block - 4 ounces. If you have extra peppers in the fridge such as poblano or jalapeno dice them up and add if you wish.