Grilled Queso Recipe

Give this recipe for smoked queso dip, which offers a delectable smoky flavor and is ideal for cooking in a disposable foil pan, a try for a tasty dip any night of the week. Smoked queso elevates the classic queso dip by combining Velvetta, pepper jack cheese, jalapenos, Rotel, and more in a mixture that is tossed on your Traeger.

Try my most recent Blackstone Brats recipe as well for a tasty grill recipe. A new variation of your favorite cheese dip you can make on a Traeger pellet grill, Big Green Egg, or any other smoker or smoke box style grill. This smoked queso recipe is so simple to make, it takes about 5-10 minutes to prep. Toss the queso ingredients into a pan, toss on the grill, and let it handle the rest.

This party dip is the perfect appetizer for your upcoming party or even coming up. There are various ways to serve it up and it is a low maintenance recipe. It is a great party food, game day appetizer, and more. I love how simple this party dip recipe comes together. It is loaded with cheesy goodness.

You can alter the components of this loaded queso dip, but these are the Traeger queso ingredients I used.

This is a quick walk-through of how to make smoked queso; the recipe card is at the bottom of the post and contains complete instructions.

Step 1: Place all of your ingredients in your pan. I used a disposable aluminum 913 pan, but you can use any pan you like.

Step 2: Heat a grill (I used my Green Mountain Grill for this) to 200 to 250 degrees. Place your queso dip mixture on the grill, and cook it for two hours while occasionally stirring.

Ready to get cooking?
  1. 1 lb (16 oz) Velveeta®, cut into cubes.
  2. 1 can (10 oz each) Ro*Tel® Diced Tomatoes with Green Chilies, undrained.
  3. 2 cups shredded Mexican cheese blend.
  4. 12 ounces chorizo, cooked.
  5. 1/2 cup pickled jalapeno pepper slices.
  6. 1/2 cup fresh cilantro, chopped.

How to Make the VIRAL TikTok Smoked Queso Dip!!

Smoked Queso 🔗

This creamy smoked queso dip appetizer recipe is perfect for game day, camping or any party. It's as easy to make as our smoked mac and cheese and smoked cream cheese

Prep: 5min

Total: 125min

Serving Size: 1 serving

Nutrition Facts: calories 536 kcal, Carbohydrate 15 g, Protein 38 g, Fat 36 g, Saturated Fat 18 g, Trans Fat 1 g, Cholesterol 114 mg, Sodium 2330 mg, Fiber 1 g, Sugar 10 g, unSaturated Fat 11 g, servingSize 1 serving


  • 32 oz Velveeta Cheese, Cubed
  • 8 oz Pepper Jack or Cheddar Cheese
  • 1 lb Sausage, Chorizo or Ground Beef, Cooked and Chopped ((*Note 1))
  • 2 10 oz Rotel, Any Flavor ((*Note 2))
  • 1/2 cup Diced White Onion
  • 2 Jalapeños, Finely Diced ((*Note 3))
  • 1 tbsp Minced Garlic
  • Evaporated Milk (For A Thinner Consistency) ((*Note 4))


  1. Pre-heat the smoker/grill to 250°F (medium-low). Add wood right before cooking.
  2. Add all the ingredients to a skillet or disposable aluminum foil pan (size 9 x 13). Set aside.
  3. GRILL: Place the skillet on the top rack of the grill and close the lid (do not put it directly on the grill grates). Check it after 15 minute to stir. If it's too hot, turn off one of the burners. If the cheese hasn't started to melt, increase the heat slightly. Stir every 15 minutes until the cheese is fully melted. Final cook time: 45-60 minutes.SMOKER: Place the skillet on the indirect side of the grill and close the lid. Check it after 15 minutes and stir to combine. Stir every 15-20 minutes, cooking for a minimum of one hour up to two hours.
  4. OPTIONAL: After cooking, add 1/2 cup of evaporated milk to thin out the consistency. Add more until your desired consistency is achieved.
  5. OPTIONAL: Immediately transfer to a slow cooker, set to warm, to keep the best consistency.


How does Gordon Ramsay make queso?

One cup of skim milk, three tablespoons of cornstarch, one teaspoon of canola oil, one cup of minced onion, three minced garlic cloves, one diced poblano pepper, two diced jalapenos, and half a cup of low-sodium chicken broth.

How do you make Mexican melting cheese?

Ingredients for queso dip include white American cheese and mozzarella, cornstarch for thickening, jalapenos or green chiles (or both! ), evaporated milk (which I prefer to cream, milk, or half-and-half for).

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