Matt's Southwestern Smoked Cheese Queso Dip
This smoked queso dip is absolutely certain to be a party hit.
Servings: 10
Calories: 478kcal
Equipment
- Smoker
Ingredients
- 1 Red Onion Finely diced
- 2 Poblano Peppers Finely diced
- 7-8 Green Onions Chopped, white and green parts
- 10 oz Rotel Diced Tomatoes and Grill Chili (canned)
- 1 lb Shredded Mozzarella Cheese
- 1 lb Shredded Medium Cheddar
- 1 Block of Velveeta Cheese
- 1.5 cup Heavy Whipping Cream Unsweetened / Unflavored. Add 1 cup when you place all the other ingredients in the pan. Save .5 cup for later use.
- 32 oz Diced Green Chile Mild, medium, or hot depending upon your taste
- 4 oz Diced Jalapeno (canned)
Instructions
- Preheat smoker or grill to 225 degrees F.
- Add all ingredients into the pan evenly. Save the cream for last. The order of which all other ingredients are placed does not matter since you'll stir often.
- Once all ingredients are in the pan, drizzle with 1 cup of heavy whipping cream. Save the other .5 cups for later. The whipping cream helps your queso have that wonderful creamy texture.
- Place pan on your smoker or grill at a low heat. 200-225 degrees recommended.
- Stir every 30 minutes. Watch for separation of the cheese (watery substance floating on top). If you see this, stir well and check your heat. Separation might be an indicator that your heat is too high.
- After two hours your queso should be ready to go. We like to transfer it from the cooking pan into a slow cooker, on low, for serving purposes. This makes it possible to keep your queso warm and creamy. You can put the queso into smaller bowls for table serving.
Nutrition
Calories: 478kcal | Carbohydrates: 11g | Protein: 23g | Fat: 39g | Saturated Fat: 23g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Cholesterol: 122mg | Sodium: 607mg | Potassium: 437mg | Fiber: 2g | Sugar: 6g | Vitamin A: 1720IU | Vitamin C: 46mg | Calcium: 623mg | Iron: 2mg
