Loaded with chorizo, jalapeños and beer, this smoked queso recipe is the most epic appetizer of all.
For anyone who has not been to Texas or the Southwest, you need to understand queso is not just a food snack, but more of an obsession. Essentially, it is warm dip of melted, highly processed cheese blocks, with a few tasty extras like jalapenos and a little bit of love.
The key to a fluid and dip-able queso is an easy-melt cheese like Velveeta. Yes, it’s about a processed as food gets, but it is designed to melt easily AND stay melted, and is the traditional basis for Tex Mex queso. So if you’re looking for a dip based off a french master sauce made using at least three types of gourmet cheese, this ain’t it.
For those who may not have first hand Velv-sperience, the blocks of this solid ‘dairy’ product feel like a latex foam sponge and do not require refrigeration. All that aside, it is the undisputed essential ingredient in most people’s home made queso recipes, especially when you want it to taste like the comfort food of your childhood. The other essential ingredient? Seasoning! So many people overlook the saltiness and spice of the queso. I use my Tex Mex seasoning to add a boost of flavor. You should too.
This beauty of this recipe is that it’s a single step: throw all ingredients into one big foil pan and smoke it. Once cooked, you can keep it nice and melty in a slow cooker, so it’ll remain scoopable for hours. And if you don’t wanna smoke it, you can actually just make it in the slow cooker to begin with. It’ll be a huge hit at parties, which is just as well because the recipe makes enough to feed a small cheese loving village.
One more pro tip on the meat – I love to use chorizo in my queso, but you can honestly substitute for lots of other meats. Try ground beef, shredded pulled pork, chopped brisket or even cooked bacon pieces! 100% not authentic, but 100% delicious. This is your chance to get creative, so do it.Print