This indulgent smoked chorizo queso will be the star of your next or gathering!

This rich and decadent dip features a delicious blend of cheeses, spicy chorizo, smoked brisket, and a perfect mix of seasonings. It is then smoked to perfection and garnished before serving. If you’re in the mood for Tex-Mex, this smoked chorizo queso will satisfy your cravings!

This recipe calls for Oaxaca cheese, which is a semi-processed Monterey Jack cheese, much like fresh mozzarella. However, the flavor is buttery and mild and great for melting.

For a little spicy kick, we’ve added Mexican-style chorizo to this smoked queso dip. This ingredient is basically ground pork sausage seasoned with aromatic spices. It can be on the hot side, so use it sparingly or substitute it with ground beef seasoned with a taco blend if you’re not fond of spicy foods.

Queso ingredients

• 16 ounces Velveeta cheese, cubed
• 8 ounces shredded Oaxaca cheese
• 8 ounces cream cheese (softened)
• 1/2 pound ground Mexican chorizo
• 1 cup chopped smoked brisket, steak, or cooked ground beef
• 1/2 cup evaporated milk (add more if needed)
• 1/4 teaspoon cumin
• 1/4 teaspoon chili powder
• 1/8 teaspoon garlic powder (sub with 1 clove minced garlic)
• 1/3 cup diced tomatoes
• 1/3 cup diced white onions (sub with red onions)
• 1/4 cup diced pickled jalapeños
• 1 tablespoon cilantro

Making smoked chorizo queso

• Preheat your pellet grill or smoker to 250 degrees F. Add wood chips r wood pellets of choice for a delicious smoky flavor.
• Fry the chorizo and half of the onions in a cast-iron skillet. Remove the cooked mixture with a slotted spoon, drain away the fat remaining in the pan, and wipe it clean with paper towels.
• Next, add all the cheeses, chorizo-onion mixture, chopped brisket (or steak or cooked ground beef), milk, seasonings, and half of the tomatoes and jalapeño to the skillet.
• Place it into the smoker, close the lid, and let it smoke for 35 minutes until the cheese has melted. Give it a good stir, and add more milk if needed. Stir once more, close the lid, and continue cooking for another 15-20 minutes.
• Remove the chorizo queso from the smoker and let it sit for 7-10 minutes.
• Garnish with remaining dice tomatoes, jalapenos, white onion, and cilantro. Serve with tortilla chips.
• If you are serving this dish for a gathering, transfer it to a slow cooker and set it on warm.
• Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in the microwave or a pot on your stovetop. Add more milk to thin it out.

Queso dip variations

• If you are not a fan of chorizo, substitute it with taco-seasoned ground beef, chicken, or turkey.
• Top cheese dip with a little freshly made guacamole and sour cream.
• Swap asadero or pepper jack cheese for Oaxaca.
• Don’t have evaporated milk on hand? No problem. Substitute with whole milk or beer.
• Use a disposable aluminum pan instead of a cast-iron skillet. Make clean up easier!
• Use fresh jalapeño instead of pickled.
• Don’t have time to chop fresh veg? Use rotel instead.

More recipes to try!

• Steak Frites
• Texas Creamed Corn
• Jalapeno Popper Corn Dip
• Smoked Buffalo Chicken Dip
• Texas BBQ Recipes
• Argentinian Choripan
• Hot Cheeto Queso Mac and Cheese

Print

Smoked Chorizo Queso

This indulgent smoked chorizo queso will be the star of your next party or gathering!

Course Appetizer

Cuisine American BBQ, Tex Mex

Keyword queso dip, smoked chorizo queso

Prep Time 20 minutes minutes

Cook Time 50 minutes minutes

Total Time 1 hour hour 10 minutes minutes

Servings 8

Equipment

• 1 Grill or smoker
• 1 cast-iron skillet 12"

Ingredients

• 16 ounces Velveeta cheese cubed
• 8 ounces shredded Oaxaca cheese
• 8 ounces cream cheese softened
• 1/2 pound ground Mexican chorizo
• 1 cup chopped smoked brisket steak, or cooked ground beef
• 1/2 cup evaporated milk add more if needed
• 1/4 teaspoon cumin
• 1/4 teaspoon chili powder
• 1/8 teaspoon garlic powder sub with 1 clove minced garlic
• 1/3 cup diced tomatoes
• 1/3 cup diced white onions sub with red onions
• 1/4 cup diced pickled jalapenos
• 1 tablespoon chopped cilantro

Instructions

• Preheat your pellet grill or smoker to 250 degrees F.
• Fry the chorizo and half of the onions in a cast-iron skillet. Remove the cooked mixture with a slotted spoon, drain away the fat remaining in the pan, and wipe it clean with paper towels.
• Next, add all the cheeses, chorizo-onion mixture, chopped brisket (or steak or cooked ground beef), milk, seasonings, and half of the tomatoes and jalapenos to the skillet.
• Place it into the smoker, close the lid, and let it smoke for 35 minutes until the cheese has melted. Give it a good stir, and add more milk if needed. Stir once more, close the lid, and continue cooking for another 15-20 minutes.
• Remove the chorizo queso from the smoker and let it sit for 7-10 minutes.
• Garnish with remaining dice tomatoes, jalapenos, white onion, and cilantro. Serve with tortilla chips.
• If you are serving this dish for a gathering, transfer it to a slow cooker and set it on warm.
• Store leftover chorizo queso in an airtight container in the refrigerator for up to 4 days. Reheat in the microwave or a pot on your stovetop. Add more milk to thin it out.

Notes

Variations

If you are not a fan of chorizo, substitute it with taco-seasoned ground beef, chicken, or turkey.
Top this dish with a little freshly made guacamole and sour cream.
Use asadero cheese instead of Oaxaca.
Don’t have evaporated milk on hand? No problem. Substitute with whole or 2% milk.

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