I barely know how to use TikTok, but this is a trend I had to try this summer. Then we made it again, and again, and again with whatever cheeses we had in our fridge.
Enjoy!
Smoked Queso
Queso, Cheese Dip, whatever you call it…throw it on a pellet or charcoal grill to take it to the next level.
Ingredients
- 1 lb Ground Beef Prepared Taco Meat I prepare according to McCormick pk seasoning
- 32 oz Velveeta Cubed
- 8 oz PepperJack Shredded
- 8 oz Smoked Gouda Shredded//Cubed
- 2 cans Rotel I used Original
- 1 can Condensed Mushroom Soup
- 1 small Onion Diced- about 1 cup
- 2 Jalapeños Sliced- add more if desired, seeds according to heat preference.
- 3 cloves Garlic minced
- Salt/Pepper to taste
- Tortilla Chips for Serving
Instructions
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Prepare your grill, whether that is a pellet grill, charcoal, or electric smoker you want a consistent heat of 280-300 degrees. While the grill is heating up; prepare the ingredients.
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Brown your ground beef, and then prepare taco meat according to your seasoning instructions. I use McCormick packets, so after the meat is brown, I add 3/4 c water, and the packet seasoning and simmer for about 10 min.
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Cube the brick of Velveeta, shred the PepperJack and the Gouda. I leave a bit of the Gouda in small dices, because it doesn't melt as quickly you end up with a small soft bursts of cheese even after the rest is melted. Yum.
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Dice the onion, and mince the garlic. Then clean and slice the jalapeños, leaving however many seeds you prefer based on your heat tolerance. My preference is to leave the seeds on one and clean the other.
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Place a foil pan on a cookie sheet (this is to help you transfer to your grill). Add all of your ingredients to the pan, and don't forget about the canned items you didn't "prepare." Then top with salt/pepper to taste. I like a lot (at least teaspoon of each).
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Place the foil pan in the center of your grill (offset from coals/hot side, if using Charcoal). After 45 minutes, it should be melted enough to stir, then keep checking and stirring every 30 min after until heated through and melty perfection.
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Serve with chips.
Recipe Notes
- You can really make this as hot or mild as you would like. Do this by using Hot or Mild Rotel, as well as removing all or keeping all seeds of your jalapeños
- Since our first time making I have used many kinds of cheese. Really a new way to clear out random pieces from my fridge. Blue cheese, Chipotle Cheese, Cream Cheese have all been good variations.
