Can you reheat smoked queso?

Yes! This smoked queso dip recipe reheats beautifully on the stove or in the microwave. You could reheat it in the smoker itself as well but I don't recommend it as it will take a long time because it's cooking at such a low heat and it will add more smoky flavor to the cheese dip which will likely overwhelm it.

How do you thin out smoked queso?

My favorite way to thin out smoked queso is with a splash or two of heavy cream. That is the best way to loosen it up while still keeping it creamy. Be sure to season to taste again after adding more cream.

What temp should I smoke queso at?

225 is the best temperature to smoke queso. That allows you to cook it slowly which maximizes the smoky flavor and keep the temperature low which keeps it smooth and creamy and prevents the cheese sauce from getting grainy.

5 Ingredient Smoked Queso - NO VELVEETA!

Smoked Queso

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4 from 1 review

This super simple one-pan smoked queso dip *might* be the best appetizer of the summer season. It’s loaded with smoky flavor, plenty of ooey gooey cheese, and seasoned tomatoes for a delicious snack that’s perfect for a backyard barbecue!

Author: Kylie
Prep Time: 5 minutes
Cook Time: 2 hours 20 minutes
Total Time: 2 hours 25 minutes
Yield: 10-12 servings 1x
Category: Appetizer
Method: Pellet Grill
Cuisine: Mexican/American
Diet: Vegetarian

Ingredients

Units Scale

16 oz. Monterey jack cheese, shredded
8 oz. cream cheese, cubed
(2) 10 oz. can fire-roasted Rotel tomatoes with green chiles
3/4 cup heavy cream + more as needed
a couple large pinches of Kosher salt

Instructions

Turn pellet grill to smoke.
Add ingredients to a large cast iron skillet.
Place on the grill and let it smoke for 20 minutes.
Stir to combine ingredients and turn the temperature to 225 degrees.
Cook for 2 hours, stirring every 30 minutes or so.
Season to taste with salt, serve with tortilla chips, and enjoy!

large cast iron skillet

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Notes

Shred your own cheese. Pre-shredded cheese from the grocery store is coated in cellulose to prevent it from clumping, but that also prevents it from melting well. For the best texture, buy a block of cheese and grate it yourself.
Start with 3/4 of a cup of heavy cream and add more as needed. I typically use an entire cup of heavy cream (especially if I’m adding in extras like beef, jalapenos, or spices) but feel free to add more or less depending on how thick or thin you prefer your cheese sauce.
If you’re not a big fan of large pieces of tomato in your queso, add the entire contents of the can of Rotel tomatoes to a food processor and pulse until the tomatoes and chilies are well minced. Then add them to the queso!
Salt moderately throughout the cooking process. The ingredient list in this recipe is short and sweet and since it’s not made with processed cheese product, AKA Velveeta, it’s also not loaded with unnecessary sodium and preservatives. That means that you’ll need to salt the dish moderately in order to boost the flavors of the entire dish. Don’t worry – for as bad of a reputation as salt has, adding a few large pinches of salt to an entire cast iron skillet of cheese dip isn’t going to do any harm. As with all things, moderation is key!
If you prefer just a slightly smoky flavor, skip the initial 20-minute smoke and just cook the dip at 225 degrees for 2 hours.
If you don’t have a large cast-iron skillet you could make this cheese dip in a 9×13 disposable aluminum pan or another grill-safe baking dish.

Smoked Queso

Ingredients

Instructions

Equipment

Notes