Smoked queso is your favorite queso dip made with Velveeta, Rotel, onions, taco meat, and peppers made in a cast-iron skillet on your smoker or grill. This dip was so good. Rich with smokey flavors yet full of the cheesy goodness that every good crock pot sausage queso has.
After years of making crock pot sausage queso, I have now found my favorite way to make queso. The grill is now my favorite way to make queso. You know you want to try this grilled queso recipe now.
Cast Iron Queso Ingredients
- Velveeta - I know there are some haters of Velveeta, but I am just a sucker for it. I have also made this recipe with a combination of cream cheese and pepper jack cheese. It was also delicious. You want a cheese that melts well.
- Taco Meat - Ground beef or pork mixed with taco seasoning. Leftover taco meat works well but we also just make taco meat for this queso.
- Onions - White diced onions is the best. Green will also work. Don't love onions, leave them out.
- Rotel - Canned tomatoes and chilis just give it some added flavor. A can of tomatoes would work too. Fresh tomatoes would also work.
- Peppers - Jalapeno and Poblano peppers are perfect for this queso. If you want to take the heat down you can also use mild banana peppers.
Chop all the ingredients up and have them ready. I used leftover taco meat which gave the rich taco flavor to the queso.
How to Make Queso Dip on the Grill
This queso is so simple to make. I put the cubed Velveeta cheese, leftover taco meat, Rotel, diced onions, sliced jalapeno peppers, and diced poblano peppers in the cast iron skillet. Then place the skillet on your Big Green Egg. If you have a gas grill, this recipe should work just fine as well.
After the skillet has been on the grill for a few minutes, stir to combine the ingredients. Then keep cooking the queso over indirect heat at 300 to 350°, stirring to make sure the cheese melts throughout the pan. In about 15 minutes the queso will be done and ready to enjoy.
Serve the queso with your favorite tortilla chips. The scoop chips work perfectly to snag all of the bits of peppers, onions, and ground beef taco meat. You will want to make sure you have two bags on hand because you might be making a second batch of this smoked queso dip.
Making this queso on any grill can work. I have made it several times on the Big Green Egg. Here are some helpful tips for making the smoked queso.
- If you don't want to use Velveeta in this recipe, you can easily substitute white American cheese you can get from your meat deli. I have also made this with a combination of pepper jack and cream cheese. Velveeta is still my favorite. I know that may bring judgment.
- Cast Iron versus disposable aluminum is another thing to ponder. I will be very honest, the cheese does stick somewhat to the cast iron. I do preseason the cast iron skillet after I make the queso, but it is so much better in the skillet than in the throwaway pans.
- Salsa is a great substitute for the can of Rotel. Also, this fire-roasted salsa I make on the Big Green Egg is great to use in this.
Taco Dip Recipes
Smoked Queso Dip
- 1 pound cooked ground beef
- 1 tablespoon taco seasoning
- 16 ounces velveeta
- 1 can Rotel
- ½ cup diced onions
- 2 jalapeno or poblano peppers
- Make the queso by putting the ingredients for the queso into a cast iron skillet.
- Place the skillet on the Big Green Egg, smoker, or grill at a temperature of 300-350° with ingredients inside. Make sure the skillet is in an indirect heat area. Let cook for five minutes before stirring. Then continue to cook for 15 minutes, stirring every five minutes.
- Serve with tortilla chips.