Smoked Chorizo Queso Recipe - Ultimate Game Day BBQ Dip
Rich and creamy smoked queso loaded with spicy chorizo, three melted cheeses, and Tony Chachere's Bold Creole Seasoning. Perfect for game day, tailgates, and BBQ parties.
Ingredients
- 1 lb Mexican chorizo casing removed
- 16 oz Velveeta cheese cubed
- 8 oz pepper jack cheese shredded
- 8 oz Monterey Jack cheese shredded
- 1 10 oz can Rotel, drained
- 1/2 cup half-and-half
- 1 small yellow onion chopped
- 2 cloves garlic minced
- 1 tbsp Tony Chachere's Bold Creole Seasoning
- Optional: jalapeños and cilantro for garnish
Instructions
- Preheat smoker to 250-275°F with hickory or mesquite wood. Cube Velveeta and prep all ingredients.
- Brown chorizo in skillet, breaking it up as it cooks. Add onion and garlic for last 3-4 minutes. Drain excess grease.
- Combine chorizo mixture, cheeses, Rotel, half-and-half, and seasoning in cast iron skillet or aluminum pan.
- Place on smoker uncovered. Stir every 15-20 minutes as cheese melts and blends.
- Smoke 60-90 minutes until creamy, bubbly, and golden on top with no unmelted cheese chunks.
- Garnish with cilantro or jalapeños. Serve hot with chips or as a topping for BBQ dishes.
Notes
Don't cover while smoking - you want that caramelized top layer. Stir regularly to prevent sticking. Can be kept warm on smoker during serving.