Campfire Queso: The Best Smoked Queso Recipes

Smoked queso, affectionately dubbed campfire queso, is a delicious new take on a fan-favorite classic. These irresistible smoked queso recipes promise to bring your nacho game to new heights. Perfect for gatherings with friends and family, or cozy nights by the fire, these recipes are sure to be a hit at any occasion.

Classic Smoked Queso 

Indulge in this classic take on smoked queso with this smoked queso dip recipe, a perfect blend of creamy cheeses and zesty Rotel tomatoes. This recipe combines the rich flavors of Velveeta, cheddar, and Monterey Jack cheeses, creating a velvety base that's sure to please the whole family. By adding diced tomatoes with green chilies, milk, and a mix of spices like smoked paprika and cumin, this queso gains a delightful kick and a hint of smokiness.

To prepare, blend the cheeses, tomatoes, and milk until smooth, then add the spices and cilantro for a fresh, aromatic touch. Transfer the mixture to a cast iron skillet and let it smoke at 225°F for 1-2 hours to add that delicious touch of smoke flavor. The result is a hot, bubbly, and perfectly smoked cheese dip that pairs beautifully with tortilla chips or fresh vegetables. You can create a deliciously layered nacho dish with this American take on a Mexican classic by adding taco ground beef, sour cream, cilantro, and salsa.

This Classic Smoked Queso is ideal for any gathering, offering a warm and inviting dish that everyone will enjoy. Its creamy, melty texture and delicious smoky flavors make it a standout appetizer, sure to be the highlight of your next party or family get-together.

Classic Smoked Queso Recipe

Ingredients:

• 1 pound Velveeta cheese, cubed
• 1 cup shredded cheddar cheese
• 1 cup shredded Monterey Jack cheese
• 1 can of Rotel (10 oz) (diced tomatoes with green chilies), drained
• 1/2 cup milk
• 1/4 cup chopped cilantro
• 1 teaspoon smoked paprika
• 1 teaspoon garlic powder
• 1/2 teaspoon cumin
• 1/2 teaspoon chili powder

Instructions:

1. Prep the Ingredients: Place the cubed Velveeta, shredded cheddar, and shredded Monterey Jack cheese in a blender.
2. Blend the Base: Add the drained diced tomatoes with green chiles and milk to the blender. Blend on medium speed until smooth and well combined.
3. Season: Add the chopped cilantro, smoked paprika, garlic powder, cumin, and chili powder. Blend again until the spices are fully incorporated.
4. Smoke the Queso: Transfer the blended mixture to a cast iron skillet or an aluminum foil pan. Place the skillet on a preheated smoker set to 225°F. Smoke for 1-2 hours, stirring occasionally, until the queso is hot and bubbly with a smoky flavor.
5. Serve: Remove from the smoker and serve immediately with tortilla chips or fresh veggies.

Spicy Smoked Queso

Elevate your appetizer game with this Spicy Smoked Queso, a bold and flavorful twist on a classic favorite. Featuring Pepper Jack cheese, sharp cheddar, and cream cheese, this dip is perfectly creamy with a spicy kick. The addition of diced tomatoes with habaneros and finely chopped jalapeños adds an extra layer of heat that will excite your taste buds.

Start by blending the cheeses, tomatoes, and heavy cream until smooth. Incorporate the jalapeños and spices like smoked paprika, cayenne pepper, and garlic powder to enhance the flavor profile. Pour the mixture into a skillet and smoke it in your Traeger at 225°F for 1-2 hours, stirring occasionally to achieve the perfect consistency.

This Spicy Smoked Queso is a must-try for those who love a little heat in their appetizers. Serve it with tortilla chips, breadsticks, or fresh vegetables for a delicious and spicy treat. Consider layering this delicious queso dip on top of chips with crispy chorizo, fresh arugula, and goat cheese crumbles as a garnish. The creamy texture combined with the smoky, spicy flavors makes this queso an irresistible addition to any party, ensuring that your guests will be coming back for more.

Spicy Smoked Queso Recipe

Ingredients:

• 1 pound Pepper Jack cheese, cubed
• 1 cup sharp cheddar cheese, shredded
• 1 cup cream cheese, cubed
• 1 can (10 oz) hot Rotel (diced tomatoes with habaneros), drained
• 1/2 cup heavy cream
• 2 jalapeños, seeded and finely chopped
• 1 teaspoon smoked paprika
• 1 teaspoon garlic powder
• 1/2 teaspoon cayenne pepper
• 1/2 teaspoon onion powder

Instructions:

1. Prep the Ingredients: Add the cubed Pepper Jack, shredded cheddar, and cubed cream cheese to a blender.
2. Blend the Base: Pour in the drained diced tomatoes with habaneros and heavy cream. Blend until smooth.
3. Season: Add the chopped jalapeños, smoked paprika, garlic powder, cayenne pepper, and onion powder. Blend until the mixture is fully combined.
4. Smoke the Queso: Pour the mixture into a cast iron skillet or an aluminum foil pan. Place the skillet on a preheated smoker at 225°F. Smoke for 1-2 hours, stirring occasionally, until the queso is creamy and infused with a smoky, spicy flavor.
5. Serve: Remove from the smoker and serve immediately with tortilla chips, breadsticks, or veggies.

Bacon and Beer Smoked Queso

For a unique and indulgent twist, try our Bacon and Beer Smoked Queso. This rich and flavorful dip combines sharp cheddar, smoked Gouda, and cream cheese with the savory goodness of chopped bacon and the crisp taste of light-lager beer. The addition of diced tomatoes with green chilies and a blend of spices, including smoked paprika and ground mustard, rounds out this hearty appetizer.

Begin by blending the cheeses, tomatoes, and beer until smooth, then mix in the bacon and spices. Transfer the mixture to a cast iron skillet and place it on a smoker set to 225°F. Let it smoke for 1-2 hours, stirring occasionally, until the queso is creamy and infused with a smoky flavor.

The Bacon and Beer Smoked Queso is a crowd-pleaser that's perfect for game days, backyard barbecues, or any festive gathering. Serve it with tortilla chips, pretzels, or veggies for a satisfying snack that combines the richness of cheese with the smoky, savory notes of bacon and beer. For a more gourmet touch, create a layer nacho dish with smoked brisket meat, BBQ sauce, and red onion. Your guests will love this unique and flavorful take on traditional queso, making it a standout addition to your appetizer spread.

Bacon and Beer Smoked Queso Recipe

Ingredients:

• 1 pound sharp cheddar cheese, cubed
• 1 cup smoked Gouda cheese, shredded
• 1 cup cream cheese, cubed
• 1/2 cup cooked bacon, chopped
• 1 can (10 oz) diced tomatoes with green chilies, drained
• 1/2 cup beer (preferably a light lager)
• 1 teaspoon smoked paprika
• 1 teaspoon garlic powder
• 1/2 teaspoon ground mustard
• 1/2 teaspoon black pepper

Instructions:

1. Prep the Ingredients: Add the cubed cheddar, shredded Gouda, and cubed cream cheese to a blender.
2. Blend the Base: Pour in the drained diced tomatoes with green chilies and beer. Blend until smooth.
3. Season: Add the chopped bacon, smoked paprika, garlic powder, ground mustard, and black pepper. Blend until the bacon and spices are fully incorporated.
4. Smoke the Queso: Pour the blended mixture into a cast iron skillet or an aluminum foil pan. Place the skillet on a preheated smoker at 225°F. Smoke for 1-2 hours, stirring occasionally, until the queso is creamy and has a rich, smoky flavor.
5. Serve: Remove from the smoker and serve immediately with tortilla chips, pretzels, or veggies.

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