Enjoy our delicious Smoked Queso Recipe as a culinary symphony for your taste buds. This recipe takes the traditional queso to new heights and is great for parties, game nights, or just to satisfy your cheese cravings. Enter a world where creamy textures blend with smoky undertones to create a flavorful experience that will stay with you forever.
History Smoked Queso Recipe
Queso, which has its roots in the colorful Tex-Mex culture, is now a mainstay at parties and festivities. Still, our version of this well-loved meal adds a tantalizing twist: smoky flavors. We’ve elevated the commonplace into the remarkable by using classic barbeque techniques, providing you with a recipe that is exceptional in both flavor and aroma.
Ingredients
Gather the essentials for cheesy perfection:
- 1 pound sharp cheddar cheese, shredded
- 1/2 pound Monterey Jack cheese, shredded
- 1 cup whole milk
- 1 can (10 ounces) diced tomatoes with green chilies, drained
- 1/2 cup red onion, finely diced
- 1/4 cup fresh cilantro, chopped
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon cayenne pepper
- Salt and black pepper to taste
Kitchen Equipment Needed
To embark on this smoky journey, make sure you have:
- Charcoal or wood smoker
- Cast-iron skillet
- Mixing bowls
- Wooden spoon
- Aluminum foil
Step by Step Instructions
1. Preparing the Cheese
Begin by combining the shredded sharp cheddar and Monterey Jack cheeses in a bowl. This dynamic duo forms the base of our queso, ensuring a rich and robust flavor profile.
2. Creating the Flavor Base
In a saucepan over medium heat, gently warm whole milk, being cautious not to boil. Gradually add the shredded cheese mixture, stirring continuously until a velvety consistency is achieved. This crucial step ensures a smooth texture that will leave your guests craving more.
3. Infusing Smoky Aromas
Introduce the smoky allure to your queso by incorporating the diced tomatoes with green chilies. These add a zesty kick, perfectly complementing the deep, smoky notes that characterize this exceptional recipe.
4. Unveiling Complexity with Spices
Elevate the flavor profile with a carefully curated blend of spices. Add ground cumin, chili powder, smoked paprika, and a hint of cayenne pepper to the mix. Adjust the seasoning with a pinch of salt and black pepper, allowing each bite to be a harmonious balance of warmth and depth.
5. Fragrant Additions
Enhance the aromatic profile by tossing in finely diced red onion, minced garlic, and freshly chopped cilantro. These fragrant additions not only contribute to the overall appeal but also introduce layers of complexity that set this smoked queso apart.
6. Perfecting the Consistency
Continuously stir the queso over medium-low heat until it reaches the desired consistency. The goal is a creamy, luscious texture that effortlessly clings to your favorite tortilla chips.
7. Serving Suggestions
Transfer the smoked queso to a serving dish, garnishing it with additional cilantro for a burst of freshness. Pair it with tortilla chips, crunchy vegetable sticks, or drizzle it over nachos for a show-stopping appetizer that will steal the spotlight at any gathering.
Smoked Queso Recipe
Ingredients
- 1 Lb Velveeta cheese cubed
- 1 Cup Shredded sharp cheddar cheese
- 1 Cup Shredded monterey jack cheese
- 1/2 Cup Diced tomatoes drained
- 1/4 Cup Diced red onion
- 1/4 Cup Chopped cilantro
- 1/4 Cup Diced pickled jalapeños
- 1 Tsp Garlic powder
- 1 Tsp Onion powder
- 1 Tsp Cumin
- 1 Tsp Chili powder
- 1/2 Tsp Smoked paprika
- 1/2 Cup Milk
- 1 Lb Ground sausage Cooked and drained
- Wood chips for smoking Hickory or mesquite work well
Instructions
- Preheat your smoker to 225°F (107°C) and add the wood chips for smoking.
- In a heatproof pan or aluminum tray, combine Velveeta, cheddar, and monterey jack cheese.
- Place the pan on the smoker and let the cheese melt, stirring occasionally.
- Once the cheese is melted, add in the diced tomatoes, red onion, cilantro, pickled jalapeños, garlic powder, onion powder, cumin, chili powder, and smoked paprika. Mix well.
- Gradually add the milk, stirring until the queso reaches your desired consistency.
- Mix in the cooked and drained ground sausage.
- Continue to smoke the queso for an additional 30-45 minutes, stirring occasionally to infuse the smoky flavor.
- Once the queso has a nice smoky flavor, remove it from the smoker.
- Serve the smoked queso warm with tortilla chips or your favorite dipping items.
Notes
- Fat: 18g
- Saturated Fat: 9g
- Cholesterol: 50mg
- Sodium: 800mg
- Carbohydrates: 8g
- Fiber: 1g
- Sugar: 4g
- Protein: 15g
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Recipe Tips and Shortcuts
- To speed up the process, use a pre-shredded cheese blend.
- Adjust the spice level by adding jalapeños or hot sauce.
- Mix in cooked chorizo for a meaty variation.
FAQs (Smoked Queso)
- Can I use regular cheddar instead of English cheddar?
- Yes, but the English cheddar adds a distinct depth to the flavor.
- How can I make it spicier?
- Increase the amount of pickled jalapeños or add a pinch of cayenne pepper.
- Can I use a grill instead of a smoker?
- While a smoker is recommended, a grill with a smoke box can be an alternative.
- What can I serve with smoked queso?
- Tortilla chips, pretzels, or sliced veggies are excellent choices.
- How to store leftover queso?
- Refrigerate in an airtight container; reheat gently for the best texture.
Conclusion
Dive into the world of extraordinary flavors with our Smoked Queso Recipe. Whether you’re a seasoned chef or a culinary enthusiast, this recipe promises a symphony of tastes that will linger on your palate. Elevate your gatherings, create memorable moments, and savor the essence of smoked Queso, cheesy bliss.
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