Smoked Cheeseburger Queso

Watch Me Make It

Smoked Cheeseburger Queso turns a classic beefy, cheesy combination into a warm, scoopable party dip. The creamy cheese base is balanced by red onion, tomatoes, and green chilies, while time in the smoker adds a subtle barbecue character. Serve it hot with sturdy tortilla chips for easy sharing.

Why This Recipe Works

Draining the browned beef keeps rendered fat from pooling on the surface of the finished queso while preserving its hearty cheeseburger-style texture. The liquid from the tomatoes and green chilies is equally important: it loosens the melted cheese into a creamy, scoopable dip without making it watery.

A cast iron skillet or disposable aluminum pan makes stirring and serving simple. Choose one with enough room to thoroughly fold the ingredients together as the cheese melts.

Ingredients

• 1 block (32 oz) Velveeta cheese, cubed
• 1 block (8 oz) cream cheese
• 1 block (8 oz) pepper jack cheese, cubed
• 1 lb ground beef
• 1 red onion, diced
• 1 can (10 oz) Rotel diced tomatoes and green chilies, undrained
• Tortilla chips, for serving

How to Make It

Preheat your smoker to 275°F. Brown the ground beef in a skillet over medium-high heat, breaking it apart as it cooks. Drain any excess grease.

Add the Velveeta, cream cheese, pepper jack, cooked ground beef, diced red onion, and entire can of Rotel, including the liquid, to a cast iron skillet or disposable aluminum pan. Place the pan in the smoker and cook for 30-45 minutes, stirring every 10-15 minutes until all the cheese is melted and everything is thoroughly combined.

Once the queso is smooth, creamy, and bubbling, remove it from the smoker and serve immediately with tortilla chips. One note: Keeping the liquid from the Rotel is important here. It'll help thin out the Velveeta and pepper jack without making the queso watery.

Tips and Variations

Stir well during cooking, paying attention to the edges of the pan where cheese can cling or catch. The queso is ready when it is glossy and fully unified, with no cheese cubes or cream cheese streaks remaining and gentle bubbling throughout.

Serving Ideas

Tortilla chips, especially sturdy scoop-shaped chips, are the best match for this hearty queso. Pretzels or pita chips are optional alternatives for a snack spread.

Get My Latest Creations

Subscribe to get new content from me delivered to your inbox.

Leave this blank

First name Email address Subscribe

By subscribing, you agree to the terms.

Smoked Cheeseburger Queso

Print Pin Rate

Prep Time: 5 minutes minutes

Cook Time: 45 minutes minutes

Servings: 10

Ingredients

• 1 block (32 oz) Velveeta cheese cubed
• 1 block (8 oz) cream cheese
• 1 block (8 oz) pepper jack cheese cubed
• 1 lb ground beef
• 1 red onion diced
• 1 can (10 oz) Rotel diced tomatoes and green chilies undrained
• Tortilla chips, for serving

Instructions

• Preheat your smoker to 275°F.
• Brown the ground beef in a skillet over medium-high heat, breaking it apart as it cooks. Drain any excess grease.
• Add the Velveeta, cream cheese, pepper jack, cooked ground beef, diced red onion, and entire can of Rotel, including the liquid, to a cast iron skillet or disposable aluminum pan.
• Place the pan in the smoker and cook for 30-45 minutes, stirring every 10-15 minutes until all the cheese is melted and everything is thoroughly combined.
• Once the queso is smooth, creamy, and bubbling, remove it from the smoker and serve immediately with tortilla chips.
• One note: Keeping the liquid from the Rotel is important here. It'll help thin out the Velveeta and pepper jack without making the queso watery.