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Flavorful Smoked Queso Recipe with Rotel Chorizo and Pickled Jalapeños

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A smoky, creamy, and spicy queso dip featuring sharp cheddar, Monterey Jack, cream cheese, Rotel tomatoes with green chilies, chorizo, and pickled jalapeños. Perfect for parties and casual gatherings.

Ingredients

Scale
  • 8 oz sharp cheddar cheese, shredded
  • 8 oz Monterey Jack cheese, shredded
  • 4 oz cream cheese, softened
  • 1 can (10 oz) Rotel diced tomatoes & green chilies, drained
  • 6 oz chorizo sausage, casing removed and crumbled
  • 1/4 cup pickled jalapeños, sliced
  • 1/2 cup whole milk or half-and-half
  • 1 small garlic clove, minced
  • 1/2 tsp smoked paprika
  • 1/4 tsp ground cumin
  • Salt and black pepper to taste

Instructions

  1. Heat a skillet over medium heat. Remove the casing from 6 oz of fresh chorizo and crumble it into the pan. Cook, stirring occasionally, until browned and cooked through, about 6–8 minutes. Drain excess fat and set aside.
  2. In a mixing bowl, combine 8 oz shredded sharp cheddar, 8 oz shredded Monterey Jack, and 4 oz softened cream cheese. Add 1/2 tsp smoked paprika, 1/4 tsp ground cumin, minced garlic, salt, and pepper. Stir in 1/2 cup whole milk or half-and-half gradually until the mixture is creamy but not runny.
  3. Preheat the smoker or covered grill to 225°F. Use wood chips like hickory or mesquite for smoky flavor. Place a cast iron skillet or aluminum pan inside to warm up.
  4. Add the cheese mixture to the warmed pan. Fold in the cooked chorizo and drained Rotel diced tomatoes and green chilies. Stir gently to combine.
  5. Place the pan in the smoker. Smoke for 45–60 minutes, stirring every 15 minutes to encourage even melting and infuse smoky flavor. The queso should be smooth, thickened, and slightly bubbly on top when done.
  6. Stir in 1/4 cup sliced pickled jalapeños to taste. Reserve a few slices for garnish if desired.
  7. Serve warm in a serving bowl or directly from the skillet. Garnish with extra pickled jalapeños or fresh cilantro. Pair with tortilla chips, crunchy vegetables, or soft pretzel bites.

Notes

Keep smoker temperature steady around 225°F to avoid cheese separation or burning. Stir queso every 15 minutes during smoking to ensure even melting. Cook chorizo separately to prevent greasy dip. Add pickled jalapeños at the end to avoid tartness. Reheat gently with milk if queso thickens upon cooling.

Nutrition

Keywords: smoked queso, queso dip, Rotel chorizo, pickled jalapeños, cheese dip, party dip, smoky cheese dip, easy queso recipe

Find it online: https://elvafood.com/flavorful-smoked-queso-recipe-with-rotel-chorizo-and-pickled-jalape-n-os-easy-guide/