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queso fundido stuffed meatballs

Smoked ‘Queso Fundido’ Stuffed Meatballs

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  • Author: Jess Pryles
  • Yield: makes 12 1x



2 lb ground beef (not lean)

3/4 cup shredded chihuahua cheese

4 oz canned green chiles

salt & pepper


  1. Preheat a smoker to run at 225-250f.
  2. Divide ground beef into 12 portions. Take one portion and use your fingers to flatten into an oval shape, about 1/4 inch thick. I use a plastic board or parchment paper, and a small paring knife to scrape the meat from the board one flattened.
  3. Place the “patty” in the palm of your hand, and season with salt & pepper. Place a tablespoon of the cheese plus a teaspoon or so of green chile in the middle. Work carefully to bring the sides up and seal them to form a ball. You may need to coax the seams together to make sure it’s well sealed – you want to try and prevent the cheese from leaking out! Season the top of the ball with a little more salt & pepper, then set aside.
  4. Repeat step 3 with remaining ingredients until all meatballs have been formed.
  5. Place balls into smoker and cook for 45 minutes. There may be a little cheese that escapes, this is normal.
  6. Remove and serve immediately.