Smoked Chili Queso Recipe

David Dial | Spiced Blog Updated

Smoked Chili Queso is easily made on the grill in a cast iron skillet. A mouth-watering treat!

Smoked Chili Queso Photo

I’m pretty sure I could drink queso straight. You might think I’m kidding, but I’m really not. Ok, the thought does kinda gross me out a little bit, but the point remains that I consider queso to be a food group by itself.

Since my favorite thing to do in the summer is get out the grill or smoker (and sometimes both at the same time!), I decided to create a queso that is cooked outdoors. This smoked chili queso was absolutely delicious too!

Smoked Chili Queso Picture

Why is it that tortilla chips seem to taste so much better when served with queso? Seriously… who is going to be upset when you bring out a big bowl of hot queso dip along with a bag of tortilla chips? No one!

Is it the saltiness of the chips combined with the cheesy goodness of the queso? I’m not sure, but I do know that it is one of my favorite snacks of all time! But hold on… I made it even better by cooking this queso outdoors on the grill! Yup, queso on the grill.

How does that even work? That’s where a handy cast iron skillet comes into play. Load that skillet up with all of the ingredients for a delicious cheesy dip, and then throw it on the grill to cook. Add a handful of wood chips, and you’ve got a smoked chili queso that will be the talk of the party!

Smoked Chili Queso Image

My favorite way to eat this smoked chili queso is simply with tortilla chips. But I don’t stop there! I also enjoy adding one to two tablespoons of queso in my burritos, or I’ve also been known to serve a small bowl of queso as a dipping sauce of sorts alongside quesadillas.

I’m pretty sure these homemade tortillas would be great dipped in this queso too. So grab the ingredients for this tasty cheese dip and invite some friends and neighbors over this weekend for a casual summer party. Don't forget the guacamole. Happy grilling!

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Smoked Chili Queso Recipe

    5 Servings

Ingredients

  • 2 cups hickory wood chips or chunks
  • 8 ounces Monterey Jack Cheese, Shredded
  • 12 ounces Mild Cheddar Cheese, Shredded
  • 1 1/2 tablespoons Olive Oil
  • 1/2 medium White Onion, Diced
  • 1 jalapeños Jalapeño, Seeded and diced
  • 2 cloves Garlics, Diced
  • 2 tablespoons All-Purpose Flour
  • 1/2 teaspoon Cumin
  • 3/4 cup Milk
  • 10 ounces Diced Tomatoes with Green Chilies, Canned
  • 4 1/2 ounces Green Chiles
  • 2 tablespoons Fresh Cilantro, Chopped
  • 1/2 cup Sour Cream
  • Black Pepper, To garnish

Directions

  1. Soak the hickory chips in water for at least 30 minutes before using.
  2. Meanwhile, prepare the grill for indirect heat. (If using a gas grill, turn burners on one side to high and leave burners on other side off. If using a charcoal grill, bank the charcoal up against one side of the grill.)
  3. Using an 8"-10" cast iron skillet, place the shredded cheese evenly across the bottom of the skillet.
  4. Place the hickory chips directly on the coals and wait for the smoke to appear. (If using a gas grill, make an aluminum foil pouch for the hickory chips. Seal pouch, but poke several holes in the top to allow smoke to escape.)
  5. Once hickory chips are smoking, place the cast iron skillet on the opposite side from the charcoal or lit burners. Cover grill and cook for approximately 30 minutes, or until cheese has fully melted. (Note: Check on the cheese occasionally and rotate the skillet as needed.)
  6. Meanwhile, place the olive oil, diced onion and diced jalapeño in a medium fry pan. Cook over medium-high heat for 5-6 minutes, or until onions begin to turn translucent. Add diced garlic and cook for 2 more minutes, stirring frequently.
  7. Whisk the flour and cumin into the fry pan and cook for about 45 seconds, stirring constantly. Add the milk and whisk until mixture is well combined. Cook for 3-4 more minutes, or until mixture begins to thicken slightly. Remove from heat and stir in the cilantro, canned diced tomatoes and canned diced chilies. Set mixture aside.
  8. Once the cheese has melted fully, add the sour cream and sautéed onion mixture. Stir together until fully combined. Transfer mixture to a serving bowl and garnish with freshly cracked black pepper. Serve hot with tortilla chips.

Recommended

Published:
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Cooking Method:
Grilling
Cuisine:
Tex Mex
Category:
Party Food
Tags:
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Related Recipes:
Party Food Recipes, Tex Mex Recipes, Grilling Recipes, Cheese Recipes, Dip Recipes, Pepper Recipes, Easy Recipes
Recipe Yields:
5 cups
Prep Time:
Cook Time:
Total Time:
Related Post:
Published:
Author: David Dial
Recipe Yields: 5 cups
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes

Nutrition Facts

Servings Per Recipe 5

Amount Per Serving
Calories from Fat 177
Calories 327

% Daily Value*
34%
Total Fat 22g
58%
  Saturated Fat 12g
26%
Sodium 623mg
4%
Total Carbohydrate 13g
3%
  Dietary Fiber 2g
  Sugars 3g
27%
Protein 13g

* Percent Daily Value are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrition Facts are estimated based on ingredients and data provided by Fat Secret. Please consult a doctor if you have special dietary needs.
David Dial

About David

David is bringing up the guy quotient here on Food Fanatic, representing all things Grilling in a big way. On his own site, Spiced, David covers every kind of culinary adventure.