Double-Smoked Queso
This isn’t your average cheese dip. We’re taking it to the next level with not one, but two rounds of smoky goodness.
Double-Smoked Queso
Joel Widmer
10
15 minutes
90 minutes
300
Mexican
Dip
Let me tell you about a culinary experiment I’ve been tinkering with lately: double-smoked cheese as a creamy queso.
This isn’t your average cheese dip. We’re taking it to the next level with not one, but two rounds of smoky goodness.
Ingredients
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- 1 block of Velveeta Queso Blanco, cubed (the star of our double-smoked cheese dish)
- 1 red or white onion, halved
- 1/2 cup of heavy whipping cream
- Chicken stock (we’ll add this gradually, about 1/3 cup at a time)
- 2 whole tomatoes (or a can of Ro-Tel if you’re feeling lazy)
- 2 Anaheim peppers
- 1 red pepper
- 2–3 jalapeños
- Meat Church Holy Voodoo Seasoning (or your favorite BBQ rub)
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Directions
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Fire up your smoker to 250°F. Toss your onion, peppers, and jalapeños onto the grates for 45 minutes.
Once your veggies have soaked up that smoke, pull them off and give them a rough chop with your go-to kitchen knife.
Grab a Dutch oven, cast iron skillet, or even an aluminum tray — anything that can handle the heat. Toss in your chopped smoked veggies, cubed Velveeta, cream, tomatoes, and a splash of chicken stock. Season liberally with that Holy Voodoo (or your favorite rub).
Go for your second round of smoke. Place your cheesy mixture back on the smoker. Anywhere between 225°F and 350°F will work. The higher the temperature, the faster it’ll melt, but I like to go low and slow for maximum smoke infusion.
Give your double-smoked cheese dip a stir every now and then. Once it’s melted and gooey, it’s ready to serve.
