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Top down shot of a small cast iron skillet filled with smoked queso and garnished with chorizo, green onions and tomatoes.

Smoked Queso

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 1 review
  • Author: Erin Jensen
  • Prep Time: 15 minutes
  • Cook Time: 1 hour 30 minutes
  • Total Time: 1 hour 45 minutes
  • Yield: 12 servings 1x
  • Category: Appetizer
  • Method: Smoker
  • Cuisine: American


An easy and flavorful Smoked Queso recipe that is perfect for Game Day or your next cookout! So delicious and simple to make!


  • 8oz chorizo
  • 1/4 cup sweet yellow onion, diced
  • 1 teaspoon garlic, minced
  • 1 small jalapeño, diced (remove seeds and membrane)
  • 1/2 tablespoon taco seasoning
  • 10oz can diced tomatoes with green chiles, drained
  • 6oz oaxaca cheese, shredded
  • 6oz monterey jack cheese, shredded
  • 3oz quesadilla cheese, shredded
  • garnish: sliced green onion, reserved chorizo, reserved tomatoes
  • your choice of chips for serving


  1. Preheat smoker to 225 degrees F. 
  2. Bring a 10 inch cast iron skillet to medium-high heat. Add chorizo and move around pan until cooked through. Drain excess grease and reserve 1/4 cup of the chorizo for garnish later. Add garlic, onion, and jalapeno to the hot pan. Move around pan until garlic is fragrant and onion starts to soften, approx. 2 minutes. Again, drain any excess grease that has gathered. Add 1/2 the can of tomatoes to the remaining chorizo in the bottom of the pan along with the taco seasoning, stir to combine.
  3. Layer 1/2 of the oaxaca cheese, 1/2 of the monterey jack cheese, and then 1/2 of the quesadilla cheese. Add approx. 1/4 of the can of tomatoes (reserve the final 1/4 can for garnish) and then layer the remaining cheese again. 
  4. Place skillet directly on the grill grates and close the smoker. Let cook 60-90 minutes, but start checking on it occasionally after 60 minutes. 
  5. Remove from smoker and place under the broiler for about a minute or until the top layer starts to brown, but watch carefully (I left the oven cracked open so I could see it the whole time). 
  6. Garnish with remaining chorizo, tomatoes, and some sliced green onions. Serve with your choice of chips and an ice cold beer! 


  • Keeping warm: feel free to transfer to a small slow cooker and keep on low/warm to keep the queso warm for longer periods (just keep an eye on it). 
  • Make it Spicy: if you want it spicy feel free to keep those jalapeno seeds + membrane in tact when dicing. 


  • Serving Size: 2 oz
  • Calories: 229
  • Sugar: 1 g
  • Sodium: 636.3 mg
  • Fat: 17.1 g
  • Carbohydrates: 3.7 g
  • Protein: 14.7 g
  • Cholesterol: 43.2 mg