Transform your appetizer game with this extraordinary smoked queso, a vibrant departure from the ordinary, bland cheese dips. Far from tasting like mere melted cheese, this recipe explodes with robust, real-deal flavor, thanks to a thoughtful blend of fire-roasted tomatoes, an aromatic medley of spices, perfectly melted cheeses, and that irresistible smoky kick. It’s a truly addictive dip that promises to be the star of any gathering. As with all my recipes, expect maximum flavor delivered with surprising simplicity.
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While this recipe is optimized for the distinct flavor of a smoker, it’s actually an adaptation of my classic Queso Dip Recipe. So, if you don’t have a smoker, don’t worry – you can still create a fantastic queso experience by preparing it on your stovetop, though you’ll miss out on that signature smoky depth.
Table of Contents
The Ultimate Traeger Smoked Queso Dip
⭐️⭐️⭐️⭐️⭐️
“Such a great appetizer! I love the smoky flavor.”
~Katie
Prepare to elevate your snacking experience with the ultimate Traeger Smoked Queso! This isn’t just another cheese dip; it’s a culinary masterpiece that marries the creamy indulgence of classic queso with the irresistible depth of smoky flavor that only a pellet grill can provide. Imagine a rich, velvety cheese dip, infused with the subtle essence of your favorite wood smoke, packed with tender fire-roasted tomatoes, and a kick of perfectly balanced spices. It’s more than just a recipe; it’s an invitation to savor every single mouthwatering bite.
This smoked queso transforms an already beloved appetizer into something truly special. The Traeger smoker infuses the dip with a distinct aroma and taste that takes it to an entirely new level, making it an instant crowd-pleaser for any occasion, from casual backyard barbecues to festive holiday gatherings. Once you try this version, you’ll find it impossible to go back to plain queso.
Why You Will Adore This Smoked Queso Recipe
- It’s Not Your Basic Cheese Dip: A Symphony of Flavors – Forget the one-note wonders. This smoked queso offers an intricate flavor profile that’s a true feast for your taste buds. The robust smoky essence beautifully complements the creamy cheese, while fire-roasted tomatoes add a depth of savory sweetness. Hints of spice provide just the right amount of kick, ensuring every spoonful is an exciting culinary journey. It’s a bold, flavorful dip that leaves a lasting impression, proving that queso can be both comforting and sophisticated.
- Perfect for Parties, Cookouts, or Cozy Nights In: A Versatile Crowd-Pleaser – Whether you’re hosting a grand backyard bash, a game day gathering, or simply craving a comforting snack for a quiet night at home, this smoked queso is your ideal companion. Its generous yield ensures there’s plenty to go around, making it a fantastic centerpiece that encourages sharing and conversation. But be warned: its irresistible nature means you’ll likely find yourself going back for second, and even third, helpings!
- Totally Customizable: Tailor It to Your Taste – One of the greatest joys of this recipe is its incredible flexibility. Want to add a hearty protein? Feel free to incorporate cooked ground beef, chorizo, or shredded chicken. Prefer a spicier dip? Ramp up the heat with extra jalapeños or a dash of cayenne. For a richer texture, mix in black beans or corn. This recipe serves as a perfect canvas, allowing you to easily adjust ingredients and flavors to match your personal preferences or what you have on hand, making it uniquely yours every time.
- Effortless Yet Impressive: The Secret to Looking Like a Gourmet Chef – Despite its incredibly complex flavor and gourmet appearance, this smoked queso recipe is wonderfully straightforward to prepare. The magic happens primarily in the smoker, which does most of the heavy lifting. Simply combine your ingredients in a pan, place it on the smoker, and let the low and slow heat work its wonders. The result? A stunning, deeply flavorful dip that will have everyone convinced you spent hours toiling in the kitchen, when in reality, it was delightfully simple.
Crafting the Perfect Smoked Queso: Ingredients and Flavor Secrets
The secret to this queso’s phenomenal flavor lies in a careful selection of fresh, high-quality ingredients. To build that essential flavor foundation, I rely on robust spices like chili powder and cumin, which provide earthy depth and warmth. A crucial ingredient for boosting the savory profile is fire-roasted tomatoes; their smoky sweetness adds an unparalleled richness that canned regular tomatoes simply can’t match. For those who crave an extra kick, a touch of cayenne pepper or freshly diced jalapeños can really ignite the flavor. If you’re looking for convenience, a good quality store-bought taco seasoning mix can also be used as a flavorful shortcut.
Achieving the perfect creamy consistency requires the right balance of dairy. You’ll need both milk and half and half to get that luxurious, smooth texture. It’s important to remember that the type of milk you choose will directly impact both the consistency and the flavor of your dip. Thinner milks, such as 1% or skim, will result in a less dense dip and might require a slight adjustment with additional cornstarch to reach your desired thickness. The subtle nuances of your chosen milk will indeed carry through into the final taste of the queso, so opt for a quality full-fat milk or whole milk for the richest results.
Many traditional queso recipes call for condensed milk, which is essentially milk with added sugar. While it provides creaminess, I prefer to use a combination of fresh milk and half and half to maintain a more savory, less sweet flavor profile, allowing the natural richness of the cheese and the smoky notes to shine through. However, if you’re accustomed to or prefer the taste of condensed milk, you can certainly substitute it for the total amount of milk and half and half specified in the recipe. Just be mindful of the added sweetness it will bring to your queso.
Choosing the Best Cheese for Your Smoked Queso
The cheese is, of course, the heart of any great queso, and selecting the right varieties is paramount for achieving that perfect melty, creamy texture and balanced flavor. For this smoked queso, I highly recommend a blend of cheddar cheese (you can opt for mild or sharp, depending on your preference for tanginess) and pepper jack cheese. Pepper jack adds a subtle, pleasant heat that beautifully complements the smoky notes, alongside its excellent melting properties. If you’re not a fan of spice, or simply want to explore other options, Monterey Jack and white cheddar are fantastic alternatives that will also yield wonderfully smooth results.
A crucial tip for unparalleled creaminess: always purchase cheese in block form and grate it yourself. This might seem like an extra step, but it makes a significant difference. Pre-shredded cheeses are often coated with potato starch or cellulose and contain chemical preservatives that prevent clumping. While convenient, these additives inhibit proper melting, resulting in a grainier, less smooth dip. Freshly grated cheese, on the other hand, melts beautifully and seamlessly, contributing to that luxurious, velvety texture we all crave in a high-quality queso.
You’ll notice that I don’t use Velveeta in my recipes. This is a personal preference, as I typically choose to cook with less processed ingredients. However, I understand that Velveeta is a popular choice for many queso recipes due to its incredibly smooth melting capabilities. If Velveeta is your preferred cheese product for queso, feel free to incorporate it into your dip – simply adjust the quantity to your taste and desired consistency.
Step-by-Step Guide to Making Traeger Queso
While the detailed measurements and full instructions can be found in the comprehensive recipe card at the bottom of this post, here’s a quick overview to guide you through the process of creating this incredible Traeger smoked queso. The key is to prepare the base on the stovetop before transferring it to the smoker for that magical smoky finish.
- **Prepare the Cheese:** In a large bowl, combine your freshly shredded cheeses (cheddar and pepper jack work wonderfully) with cornstarch. Toss them together thoroughly. The cornstarch acts as a thickening agent, ensuring your dip achieves a smooth, velvety consistency without becoming stringy.
- **Sauté Aromatics:** Place a sturdy skillet (a 10 or 12-inch cast iron skillet is ideal for even heat distribution and smoker compatibility) over medium-high heat. Add the unsalted butter and allow it to melt completely, coating the bottom of the pan.
- **Build the Flavor Base:** Once the butter is melted, add the finely chopped onions and minced garlic to the skillet. Sauté them for 2-3 minutes, stirring occasionally, until the onions become translucent and both the onions and garlic release their fragrant aromas. This step is crucial for building a deep, savory foundation for your queso.
- **Melt the Cheese & Combine Flavors:** Reduce the heat to medium. Now, it’s time to bring everything together. Add in your pre-mixed cheesy cornstarch blend, along with the spices, chopped cilantro, fire-roasted tomatoes, green chilies, milk, and half and half. Stir continuously with a spatula or whisk. This constant stirring is vital to prevent the cheese from sticking to the bottom of the pan and to ensure it melts smoothly and evenly into the liquid. Continue until all the cheese has completely melted and is fully incorporated into the dip, creating a rich, homogenous sauce.
- **Thicken to Perfection:** Keep stirring the mixture on medium heat. It will gradually thicken as the cornstarch activates and the liquids reduce slightly. Continue to stir until the dip reaches your desired thick, creamy consistency. This usually takes about 10 minutes.
- **Smoke Infusion:** Once the queso has achieved its creamy texture on the stovetop, carefully transfer the skillet to your preheated smoker. This is where the magic happens, infusing every bit of that rich dip with an incredible smoky flavor.
Expert Tips and Frequently Asked Questions for Smoked Queso
For optimal smoke infusion without overcooking the cheese, I highly recommend setting your pellet grill to a low temperature of 225 degrees Fahrenheit (around 107 degrees Celsius). This lower temperature allows the wood pellets to smolder slowly, releasing maximum smoke and enveloping your queso in that coveted smoky flavor profile.
The smoking process typically takes between 2 to 3 hours. However, cook time can vary based on your smoker model, ambient temperature, and personal preference. The best indicator of readiness is taste. Regularly sample the dip after about 1.5 hours; it’s ready when it has developed your preferred level of smoky flavor and is perfectly heated through. Remember, the goal is smoke infusion, not necessarily to cook the cheese further, as it’s already melted.
Choosing the right wood pellets significantly impacts the final smoky flavor. My personal favorites for queso include hickory, mesquite, and applewood, or a versatile Traeger Signature blend.
- Applewood: Offers a mild, sweet, and distinctly fruity smoke flavor, perfect for a subtle hint of smoke that doesn’t overpower the cheese.
- Cherry: Adds a subtle sweet and slightly fruity character, similar to apple but with a slightly richer hue.
- Mesquite: Delivers a strong, bold, and very earthy smoky flavor, ideal for those who love an intense smoke profile.
- Hickory: Known for its strong, robust, and classic smoky flavor that pairs well with dairy and savory ingredients.
A 10 or 12-inch cast iron skillet is my top recommendation. Cast iron excels at even heat distribution and retention, which is crucial for creamy queso. Its sturdy construction also makes it ideal for direct exposure to smoker heat. Alternatively, a heavy-duty stainless steel pan or any oven-safe pan around 9×13 inches that fits comfortably inside your smoker will work well.
The base recipe, particularly with pepper jack cheese, will provide a mild, pleasant kick. If you prefer a milder dip, simply substitute the pepper jack with an equal amount of cheddar or Monterey Jack cheese. Some chili powders can also carry a bit of heat; if you’re sensitive to spice, consider using a milder blend or omitting it. The queso truly becomes spicy only when you intentionally add ingredients like cayenne pepper or fresh jalapeños. These additions allow for precise control over your desired heat level.
Achieving a perfectly smooth, velvety queso requires about 5-7 minutes of continuous stirring on medium heat during the stovetop phase. The cornstarch, mixed with the shredded cheese, plays a key role here. More importantly, using high-quality block cheese that you grate yourself (rather than pre-shredded varieties) will ensure a superior melt. Pre-shredded cheese contains anti-caking agents that can make it difficult to melt smoothly, leading to a grainy texture.
The initial addition of cornstarch to the cheese helps thicken the dip as ingredients are incorporated and melted on the stove. It usually takes about 10 minutes for the sauce to reach a good thickness, and it will continue to thicken slightly as it cools. If you prefer an even thicker consistency, create a simple slurry: combine ½ tablespoon of cornstarch with ½ tablespoon of cold water, mixing until it forms a smooth white paste. Stir this slurry into the warm dip on the stove, and within several minutes, it will visibly thicken further.
Absolutely! Adding meat transforms this dip into a heartier, more substantial appetizer or even a light meal. I recommend cooking your chosen meat separately before stirring it into the queso. A fantastic way to season it is by using my Homemade Taco Seasoning recipe for a burst of flavor. Excellent meat options include crumbled chorizo, seasoned sausage, ground beef, ground turkey, or finely shredded chicken breasts – feel free to use whatever protein you prefer.
Store any leftover smoked queso in an airtight container in the refrigerator for 3-4 days. To keep it warm for extended periods at gatherings, a slow cooker or Crockpot set to a low “keep warm” setting works perfectly, just stir occasionally. For reheating larger quantities, gently warm it on the stovetop in a saucepan over low heat, stirring frequently, or in the oven at 350 degrees Fahrenheit (175°C) until warm and creamy, adding a splash of milk if it’s too thick. The microwave can be used for individual portions, stirring every 30 seconds until heated through.
More Irresistible Traeger and Smoker Recipes
If you’ve fallen in love with the magic of a Traeger smoker and the incredible flavors it produces, then you’re in for a treat! Expand your culinary horizons with these other fantastic smoker recipes that promise to deliver equally impressive results:
Smoked Tomahawk Steak
Traeger Smoked Glazed Ham
Smoked Cod
Traeger Smoked Turkey Breast
Traeger Smoked Chicken Breast
Traeger Smoked Ribs (3-2-1 Method)
Traeger Smoked Chicken Wings
Traeger Smoked Whole Chicken
Traeger Smoked Brisket
Traeger Smoked Queso
Brandi Crawford
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Equipment
- Cast Iron Skillet
- Traeger Pellet Smoker
Ingredients
- 1 ½ cups shredded cheddar cheese
- 1 cup shredded pepper jack cheese Omit and use additional cheddar if you don’t desire spicy.
- 1 tablespoon cornstarch
- ½ tablespoon unsalted butter
- ⅓ cup finely chopped onion I use white or red onion.
- 2-3 garlic cloves Minced.
- 15.5 oz fire-roasted tomatoes
- 4 oz green chilies
- 1 ¼ cup milk
- ½ cup half and half
- ¼ cup finely chopped cilantro
Spices (You can also use your favorite store-bought taco seasoning).
- ½ teaspoon cumin
- ¼ teaspoon chili powder
- salt and pepper to taste
Instructions
- Preheat your smoker to 225 degrees Fahrenheit (107°C).
- In a large bowl, combine the shredded cheese with the cornstarch and toss until evenly coated. Set this aside.
- Place a 10 or 12-inch cast iron skillet on medium-high heat on your stovetop. Add the unsalted butter and stir until it has completely melted.
- Add the finely chopped onions and minced garlic to the skillet. Cook for 2-3 minutes, stirring, until the onions are translucent and fragrant.
- Reduce the heat to medium. Add the remaining ingredients (spices, cilantro, fire-roasted tomatoes, green chilies, milk, and half and half) along with the cheese mixture to the skillet. Stir continuously until all the cheese has melted and the dip is smooth and creamy.
- Taste the dip frequently and adjust seasonings as needed, adding additional salt and pepper to your preference.
- Continue stirring the dip on the stove for approximately 10 minutes until it reaches your desired thickness. Once thickened, remove the skillet from the stovetop and carefully place it directly onto your preheated smoker.
- Smoke the queso for 2-3 hours. The exact smoking time will depend on how strong you prefer the smoky flavor. Taste periodically until it achieves your perfect level of smokiness.
- Optional: For an even thicker dip: If your queso is not as thick as you’d like after smoking, create a simple slurry. Combine ½ tablespoon of cornstarch with ½ tablespoon of cold water until it forms a smooth white paste. Stir this slurry into the warm dip and continue to stir for several minutes until it thickens further.
Notes
- The pepper jack cheese contributes a pleasant spicy kick to the queso. If you prefer a milder dip, feel free to substitute it entirely with additional cheddar cheese or Monterey Jack. Be mindful that some chili powders also carry a degree of heat; consider using a mild chili powder or omitting it if you’re sensitive to spice. The dip is only truly spicy if you intentionally add cayenne pepper and/or fresh jalapeños.
- For an ultra-smooth consistency, especially if you prefer no tomato chunks, you can use an immersion blender directly in the skillet to smooth out the fire-roasted tomatoes and other ingredients before adding the cheese.
- The type of milk used will impact both the texture and the flavor of your queso. Full-fat milk will create a richer, creamier dip, while thinner milks (like skim or 1%) may result in a thinner consistency, potentially requiring a bit more cornstarch to thicken. The flavor of the milk will also subtly influence the final taste of the dip.
- If you don’t have cornstarch, you can substitute it with an equal amount of all-purpose flour to help thicken the dip.
- **Always grate your own cheese from a block.** Pre-shredded cheese typically contains potato starch and chemical preservatives, which prevent it from melting as smoothly as freshly grated cheese. These additives can lead to a grainy or clumpy texture, making it difficult to achieve that desired super creamy consistency.
- To prevent the cheese at the bottom of the pan from burning, especially during the stovetop melting phase, **ensure you stir the dip continuously**. This also helps create a uniform, smooth consistency.
Nutrition
Calories: 164kcal
Carbohydrates: 5g
Protein: 9g
Fat: 11g
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Nutrition Data
Macros are provided as a courtesy and should not be construed as a guarantee. This information is calculated using MyFitnessPal.com. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful.
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