Smoked Queso Dip
All I have to say is it’s going to get really cheesy here today…
Let’s kick this off with smoked Mozzarella and Monterey Jack cheeses. I smoked these ahead of time and you can check out our easy cold smoked method on any type of grill HERE. Of course, as Shan says you could cheat and just pick up some already smoked cheese at the grocery store.
I’m also using Velveeta cheese because it’s going to help give us that creamy texture. Right at the end, I like to crumble on a little Queso Fresco for topping which gives you all four cheeses.
I’m using our Pit Barrel Cooker today, but you can use any type of grill or smoker you have to make this work. For the smoke flavor, I like to start out with oak hardwood lump charcoal, then throw in a few handfuls of mesquite chips, a couple handfuls of cherry wood and finish it with a handful of alder wood. However, don’t be afraid to use your wood preference- we just want some good smoke action.
A 12-inch Dutch oven fits perfectly on the Pit Barrel and most grills/smokers. However, you can also use a foil pan for easy clean-up.
So let’s meet all the players in this show. Along with the cheeses we’re adding in: a can of Rotel (that’s diced green chilis and tomatoes), blistered poblanos and jalapenos and a 2 1/2 lb. chuck roast.
The roast I had previously smoked and chopped up in bite sized pieces (check the video below). By smoking both these ingredients, we’re going to get a doubled smoke flavor out of this dish.
On the Heat
I like to place all the ingredients in the Dutch oven separately, and after it gets to smoking a little and the cheese begin to melt, I start mixing it together.
To start, I also stir in about 1/2 can of chicken broth. As this gets to cooking and before serving, if you need to thin down the cheese sauce a bit more feel free to stir in more broth to your desired consistency.
And don’t forget to add on that crumbled Queso Fresco before serving!
Smoked Queso Dip - Cowboy Kent Rollins
- 2 to 3 lb. chuck roast
- Lime juice
- Red River Ranch Original or your favorite seasoning
- 2 poblano peppers
- 2 jalapeno peppers
- 16 ounce block Monterey jack cheese
- 16 ounce block Mozzarella cheese
- 8 ounces Velveeta cheese
- 1 10 ounce can Rotel diced tomatoes and green chilis drained
- 1, 14 oz. can beef or chicken broth
- 1 cup crumbled Queso Fresco
- Generously rub lime juice all over the roast. Season with Original seasoning or all-purpose seasoning of your choice to coat. Cover and place in the refrigerator for at least 4 hours.
- Clean and preheat the smoker/grill to 220 to 240 degrees F.
- Place the roast on the smoker, shut the lid and smoke for about 4 hours or until fork tender. Remove from the smoker and roughly chop.
- Tip: this can also be made in a slow cooker on high for about 4 to 5 hours.
- Heat the grill/smoker to 250 degrees F. To the smoker add 2 handfuls of mesquite wood chips, 2 handfuls of cherry wood and 1 handful of alder chips. Note: you can use any smoke combination you’d like.
- Place the peppers on the grill and cook until blistered, rotating occasionally. Place in a plastic bag with 1 tablespoon of water to steam for about 10 minutes. Remove from the bag and peel off the skin and discard. Chop the peppers.
- Cube the monterey, mozzarella, and the velveeta cheeses into chunks and place in a 12 inch Dutch oven or deep foil pan.
- Add the meat, peppers and Rotel to the Dutch oven or pan. Pour in half can of either chicken or beef broth.
- Add the dish to the smoker and cook for about 40 minutes.
- Stir the mixture well and continue cooking another 20 minutes, or until cheese has completely melted, stirring occasionally.
- Top with Queso Fresco and serve warm.