Quick Recipe Version (TL;DR)
Quick Ingredients
- 1 lb (450 g) fresh Mexican chorizo (casings removed if needed)
- 1/2 cup (75 g) diced yellow onion
- 2 cloves garlic, minced
- 1 (4 oz / 113 g) can diced green chiles, undrained
- 1 (10 oz / 283 g) can diced tomatoes with green chiles (Rotel-style), drained
- 8 oz (225 g) cream cheese, cubed
- 8 oz (225 g) sharp cheddar cheese, shredded (about 2 cups)
- 8 oz (225 g) Monterey Jack cheese, shredded (about 2 cups)
- 3/4 cup (180 ml) evaporated milk
- 1/2 tsp kosher salt (plus more to taste)
- 1/2 tsp ground cumin
- 1/2 tsp smoked paprika
- To serve: tortilla chips, pickled jalapeños
Do This
- 1) Preheat smoker to 250°F (121°C) with a mild wood (pecan, oak, or apple).
- 2) Brown 1 lb chorizo in a 12-inch cast-iron skillet over medium heat, 6–8 minutes.
- 3) Add onion; cook 3 minutes. Add garlic; cook 30 seconds.
- 4) Turn off heat. Stir in green chiles, drained tomatoes, cream cheese, cheddar, Jack, evaporated milk, salt, cumin, and smoked paprika.
- 5) Move skillet to smoker. Smoke uncovered 30–40 minutes, stirring every 10 minutes, until fully melted and creamy.
- 6) If too thick, stir in evaporated milk 1 tbsp at a time. Taste and adjust salt.
- 7) Serve bubbling hot with chips and pickled jalapeños.
Why You’ll Love This Recipe
- Real smoke flavor without complicated techniques; the smoker does the work.
- Chorizo adds deep, savory spice that makes the queso taste like it came from a great BBQ spot.
- Melts into a creamy, scoopable dip that stays smooth thanks to evaporated milk and cream cheese.
- Perfect party timing: you can keep it warm right in the skillet.
Grocery List
- Produce: 1 yellow onion, 2 garlic cloves
- Meat: 1 lb fresh Mexican chorizo
- Dairy: cream cheese, sharp cheddar, Monterey Jack, evaporated milk
- Pantry: canned diced green chiles, canned diced tomatoes with green chiles (Rotel-style), kosher salt, ground cumin, smoked paprika, tortilla chips, pickled jalapeños
Full Ingredients
For the smoked queso
- 1 lb (450 g) fresh Mexican chorizo (casings removed if applicable)
- 1/2 cup (75 g) yellow onion, diced
- 2 garlic cloves, minced
- 1 (4 oz / 113 g) can diced green chiles, undrained
- 1 (10 oz / 283 g) can diced tomatoes with green chiles (Rotel-style), drained
- 8 oz (225 g) cream cheese, cut into 1-inch cubes
- 8 oz (225 g) sharp cheddar cheese, shredded (about 2 cups)
- 8 oz (225 g) Monterey Jack cheese, shredded (about 2 cups)
- 3/4 cup (180 ml) evaporated milk (plus more as needed)
- 1/2 tsp kosher salt (then adjust to taste)
- 1/2 tsp ground cumin
- 1/2 tsp smoked paprika
For serving
- Tortilla chips (restaurant-style or thick-cut hold up best)
- Pickled jalapeños (sliced), for topping
Recommended equipment
- 12-inch cast-iron skillet (or a heavy oven-safe skillet)
- Smoker or grill set up for indirect heat (maintain 250°F / 121°C)
- Wood: pecan, oak, or apple for a balanced smoke
Step-by-Step Instructions
Step 1: Preheat the smoker and prep your station
Preheat your smoker (or a grill set up for indirect heat) to 250°F (121°C). Add wood according to your setup; pecan, oak, or apple gives a smooth, not-too-harsh smoke that works especially well with cheese.
Set out a 12-inch cast-iron skillet, a sturdy spoon for stirring, and your measured ingredients so you can move quickly once the chorizo is browned.
Step 2: Brown the chorizo
Place the cast-iron skillet on the stovetop over medium heat. Add the 1 lb chorizo and cook, breaking it up with a spoon, until browned and cooked through, 6–8 minutes.
If there is an excessive amount of rendered fat (more than about 2 tablespoons), carefully spoon off a little so the queso doesn’t turn greasy. Leaving a small amount adds great flavor.
Step 3: Sauté onion and garlic
Add the diced onion to the skillet and cook until slightly softened, 3 minutes, stirring to scrape up browned bits.
Add the minced garlic and cook just until fragrant, 30 seconds. Turn off the heat.
Step 4: Add the cheeses, tomatoes, chiles, and seasonings
To the warm skillet, add the diced green chiles (undrained), drained diced tomatoes with green chiles, cream cheese cubes, shredded cheddar, shredded Monterey Jack, and 3/4 cup evaporated milk.
Season with 1/2 teaspoon kosher salt, 1/2 teaspoon cumin, and 1/2 teaspoon smoked paprika. Stir briefly to combine (it will look messy and unmelted at this stage; that’s expected).
Step 5: Smoke the queso until melted and creamy
Transfer the skillet to the smoker and cook at 250°F (121°C), uncovered, for 30–40 minutes. Stir well every 10 minutes, scraping the bottom and sides so the cheese melts evenly and doesn’t scorch around the edges.
The queso is ready when it’s fully melted, glossy, and cohesive with no visible cheese shreds, and it moves like a thick, creamy sauce when you stir.
Step 6: Adjust consistency and seasoning
Check the texture. If the queso seems thicker than you want (this can happen depending on the cheese brands and how much moisture is in your tomatoes), stir in additional evaporated milk 1 tablespoon at a time until it reaches your preferred dip consistency.
Taste and add more salt if needed. If you want a brighter flavor, you can also stir a small spoonful of pickled jalapeño brine (start with 1 teaspoon).
Step 7: Serve bubbling hot
Serve the queso straight from the skillet while it’s still bubbling and smoky. Set out tortilla chips and a bowl of pickled jalapeños for topping.
If you need to hold it for a party, keep the skillet on the smoker (or a low grill) at 200°F (93°C) for up to 1 hour, stirring every 15–20 minutes.
Pro Tips
- Shred your own cheese if possible. Pre-shredded cheese often contains anti-caking agents that can make queso slightly grainy. Block cheese melts smoother.
- Drain the tomatoes. This keeps the dip creamy instead of watery. If you like a looser queso, save the juices and stir them in a tablespoon at a time.
- Stir on a schedule. A good stir every 10 minutes gives you a smoother texture and helps prevent scorched edges in cast iron.
- Choose the right wood. Pecan, oak, or apple add a balanced smoke. Strong woods like mesquite can overpower the cheese quickly at 250°F.
- Control grease. If your chorizo renders a lot of fat, spoon off a bit after browning for a cleaner, less oily queso.
Variations
- Extra-spicy: Add 1–2 tablespoons minced pickled jalapeños (plus 1–2 teaspoons brine) or stir in 1 canned chipotle in adobo (minced) for smokier heat.
- BBQ twist: Replace half the chorizo with 1 cup chopped smoked brisket or pulled pork; stir it in during the last 10 minutes of smoking.
- Vegetarian: Skip chorizo and sauté 8 oz diced mushrooms (or a plant-based chorizo) with the onions; add 1/2 teaspoon extra smoked paprika for depth.
Storage & Make-Ahead
Cool leftovers, then refrigerate in an airtight container for up to 4 days. Reheat gently to keep the cheese smooth: warm on the stovetop over low heat, stirring often, or microwave at 50% power in 30-second bursts, stirring between each. If it thickens after chilling, stir in evaporated milk 1 tablespoon at a time while reheating until creamy again.
Make-ahead option: brown the chorizo with onion and garlic up to 2 days ahead, refrigerate, then assemble with cheeses and smoke the day of serving.
Nutrition (per serving)
Approximate (1/10 of recipe, without chips): 390 calories, 29 g fat, 19 g protein, 8 g carbs, 2 g fiber, 5 g sugar, 920 mg sodium.
