18 Creamy Smoked Queso Recipes Perfect for Parties

Nothing brings a crowd together like a bubbling, smoky bowl of queso—creamy, cheesy, and packed with flavor. Whether you’re hosting game day, a backyard BBQ, or just craving the ultimate comfort food, these 18 smoked queso recipes are guaranteed to be the star of the party. From spicy chorizo to tangy green chile, get ready to dig into the most irresistible dips you’ll ever taste!

Smoked Queso Blanco with Roasted Poblano Peppers

This creamy, smoky queso is a game-changer for game day—roasted poblanos add just the right kick, while the smoked cheese brings irresistible depth.

Ingredients:

• 2 large poblano peppers
• 1 tbsp olive oil
• 1 lb white American cheese, cubed
• 1 cup Monterey Jack cheese, shredded
• 1/2 cup whole milk
• 1/4 cup heavy cream
• 1/2 tsp smoked paprika
• 1/2 tsp garlic powder
• 1/4 tsp cumin
• Tortilla chips, for serving

Instructions:

1. Roast the poblanos: Preheat oven to 450°F. Rub poblanos with 1 tbsp olive oil and place on a baking sheet. Roast for 20 minutes, turning once, until charred. Transfer to a bowl, cover with a towel, and let steam for 10 minutes. Peel off skins, remove seeds, and dice.
2. Smoke the cheese: In a smoker or grill (indirect heat at 225°F), combine white American cheese, Monterey Jack, milk, cream, 1/2 tsp smoked paprika, 1/2 tsp garlic powder, and 1/4 tsp cumin in a cast-iron skillet. Smoke uncovered for 30 minutes, stirring occasionally, until melted and bubbly.
3. Finish and serve: Fold in roasted poblanos. Serve immediately with tortilla chips.

The smoky aroma and velvety texture make this queso unforgettable—it’s like campfire comfort in a bowl. Tip: For extra heat, leave a few poblano seeds in the mix!

Creamy Smoked Queso with Chorizo and Jalapeños

This smoky, spicy queso is the ultimate crowd-pleaser—loaded with melty cheese, crispy chorizo, and just the right kick of jalapeños.

Ingredients:

• 1 tbsp olive oil
• 8 oz fresh Mexican chorizo, casings removed
• 1 small yellow onion, finely diced
• 2 jalapeños, seeded and finely diced (keep seeds for extra heat)
• 2 cloves garlic, minced
• 1 (12 oz) can evaporated milk
• 1 (8 oz) block cream cheese, cubed
• 8 oz shredded Monterey Jack cheese
• 8 oz shredded sharp cheddar cheese
• 1 tsp smoked paprika
• 1/2 tsp ground cumin
• 1/4 tsp kosher salt
• Tortilla chips, for serving

Instructions:

1. Heat olive oil in a large cast-iron skillet over medium heat. Add chorizo and cook, breaking it into crumbles, for 5–6 minutes until browned. Remove with a slotted spoon and set aside.
2. In the same skillet, add onion and jalapeños. Cook for 3–4 minutes until softened, then stir in garlic and cook for 30 seconds until fragrant.
3. Reduce heat to low. Pour in evaporated milk, then whisk in cream cheese until smooth. Gradually add Monterey Jack and cheddar, stirring constantly until fully melted.
4. Stir in smoked paprika, cumin, and kosher salt. Fold in cooked chorizo and simmer for 2–3 minutes until bubbly.
5. Serve immediately with tortilla chips for dipping.

The smoky paprika and crispy chorizo add incredible depth, while the jalapeños cut through the richness—perfect for game day or backyard hangs.

Tip: For extra smokiness, stir in 1/2 tsp chipotle powder or cook the queso in a smoker at 225°F for 20 minutes.

Smoked Queso Fundido with Caramelized Onions

This smoky, melty queso fundido gets a sweet depth from caramelized onions—perfect for game day or a cozy night in with crusty bread.

• 2 tbsp unsalted butter
• 1 large yellow onion, thinly sliced
• 1/2 tsp kosher salt
• 1/4 tsp sugar
• 8 oz Monterey Jack cheese, shredded
• 4 oz sharp cheddar cheese, shredded
• 1/2 cup heavy cream
• 1/2 tsp smoked paprika
• 1/4 tsp garlic powder
• Tortilla chips or toasted bread, for serving

1. In a 10-inch cast-iron skillet, melt butter over medium-low heat. Add onion, salt, and sugar. Cook, stirring occasionally, for 25–30 minutes until deeply golden and caramelized. Transfer to a bowl.
2. Wipe the skillet clean, then combine Monterey Jack, cheddar, heavy cream, smoked paprika, and garlic powder. Smoke over indirect heat on a grill (or bake at 375°F) for 12–15 minutes, stirring once, until bubbly.
3. Top the melted cheese with caramelized onions and serve immediately with tortilla chips or bread.

The magic here? Cold-smoking the cheese mixture adds a campfire aroma, while the onions balance it with buttery sweetness. Tip: For extra smokiness without a grill, stir in 1/2 tsp liquid smoke with the cream.

Spicy Smoked Queso with Ground Beef and Tomatoes

This smoky, cheesy dip packs a punch with spicy ground beef and juicy tomatoes—perfect for game day or backyard hangs.

Ingredients:

• 1 lb ground beef (80/20 blend)
• 1 tbsp olive oil
• 1 small yellow onion, diced
• 2 cloves garlic, minced
• 1 (10 oz) can diced tomatoes with green chiles (like Rotel), drained
• 1 tsp smoked paprika
• 1/2 tsp cumin
• 1/2 tsp chili powder
• 1/4 tsp cayenne pepper (optional, for extra heat)
• 1/2 tsp kosher salt
• 8 oz Velveeta, cubed
• 1 cup shredded sharp cheddar
• 1/4 cup whole milk
• 2 tbsp chopped fresh cilantro (for garnish)

Instructions:

1. Heat olive oil in a cast-iron skillet over medium-high. Add ground beef and cook for 5 minutes, breaking it into crumbles, until no pink remains. Drain excess fat.
2. Add diced onion and minced garlic; sauté for 3 minutes until softened. Stir in diced tomatoes with green chiles, smoked paprika, cumin, chili powder, cayenne (if using), and kosher salt. Cook for 2 more minutes.
3. Reduce heat to low. Add Velveeta, cheddar, and milk, stirring constantly until melted and smooth (about 5 minutes).
4. Transfer skillet to a smoker preheated to 225°F and smoke for 20 minutes for a deep, woody flavor (or skip this step for stovetop-only).
5. Garnish with fresh cilantro and serve warm with tortilla chips.

The smoky char from the grill and the creamy, spicy cheese make this queso impossible to stop dipping into. Tip: For extra texture, top with pickled jalapeños or crispy bacon bits right before serving.

Smoked Queso Dip with Crispy Bacon and Green Chiles

This creamy, smoky queso is loaded with crispy bacon and just the right kick of green chiles—perfect for game day or your next backyard BBQ.

Ingredients:

• 8 oz sharp cheddar cheese, shredded
• 8 oz Monterey Jack cheese, shredded
• 1 (4 oz) can diced green chiles, drained
• 6 slices bacon, cooked crispy and crumbled
• 1/2 cup whole milk
• 1/2 tsp smoked paprika
• 1/4 tsp garlic powder
• 1/4 tsp onion powder
• Tortilla chips, for serving

Instructions:

1. Preheat your smoker to 225°F (or use a grill set up for indirect heat with smoking chips).
2. In a cast-iron skillet, combine the shredded cheddar, Monterey Jack, green chiles, crispy bacon, whole milk, smoked paprika, garlic powder, and onion powder. Stir gently to mix.
3. Place the skillet in the smoker and let it cook for 45–60 minutes, stirring every 15 minutes, until the cheese is fully melted and the dip is bubbly.
4. Serve immediately with tortilla chips for dipping.

The smoky depth from the paprika and slow melting makes this queso extra rich, while the bacon adds the perfect crunch in every bite.

Tip: For extra smokiness, use hickory or applewood chips—they pair perfectly with the cheese and chiles.

Smoked Queso with Roasted Corn and Chipotle Peppers

This creamy, smoky queso is packed with charred corn and a spicy kick—perfect for game day or backyard gatherings.

Ingredients:

• 1 tbsp olive oil
• 1 cup fresh or frozen corn kernels
• 1 (12 oz) block Velveeta cheese, cubed
• 1 (8 oz) block sharp cheddar cheese, shredded
• 1 (4 oz) can diced green chiles
• 2 chipotle peppers in adobo, minced (plus 1 tbsp sauce from the can)
• 1/2 cup whole milk
• 1/2 tsp smoked paprika
• 1/4 tsp garlic powder
• Tortilla chips, for serving

Instructions:

1. Heat 1 tbsp olive oil in a cast-iron skillet over medium-high. Add corn and cook, undisturbed, for 3–4 minutes until lightly charred. Remove from heat.
2. In a smoker or grill (indirect heat at 225°F), combine Velveeta, cheddar, green chiles, chipotle peppers, 1 tbsp adobo sauce, 1/2 cup milk, 1/2 tsp smoked paprika, and 1/4 tsp garlic powder. Smoke uncovered for 30 minutes, stirring halfway, until melted and bubbly.
3. Fold in the roasted corn and smoke for 5 more minutes. Serve warm with tortilla chips.

The smoky depth from the grill and the sweet-spicy contrast of corn and chipotle make this dip downright addictive.

Tip: For extra char, grill fresh corn cobs before cutting off the kernels.

Smoked Queso with Pulled Pork and BBQ Sauce

This smoky, cheesy dip is a game-day must-have—loaded with tender pulled pork and tangy BBQ sauce for a crowd-pleasing bite.

Ingredients:

• 1 lb pulled pork (pre-cooked)
• 1 (16 oz) block Velveeta cheese, cubed
• 1 (8 oz) block sharp cheddar cheese, shredded
• 1 (10 oz) can diced tomatoes with green chilies (like Rotel), drained
• 1/2 cup BBQ sauce, plus extra for drizzling
• 1/4 cup whole milk
• 1 tsp smoked paprika
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• Tortilla chips, for serving

Instructions:

1. Preheat smoker to 225°F (or oven to 250°F). In a large cast-iron skillet, combine Velveeta, cheddar, diced tomatoes, 1/2 cup BBQ sauce, milk, 1 tsp smoked paprika, 1/2 tsp garlic powder, and 1/2 tsp onion powder.
2. Smoke (or bake) uncovered for 45 minutes, stirring every 15 minutes, until cheeses are fully melted and bubbly.
3. Fold in pulled pork and smoke for another 15 minutes to warm through. Drizzle with extra BBQ sauce.
4. Serve immediately with tortilla chips for dipping.

The smoky paprika and melty cheese combo makes this queso irresistibly rich, while the pulled pork adds hearty texture. Tip: For extra heat, swap in spicy BBQ sauce or add a diced jalapeño with the tomatoes.

Smoked Queso with Sautéed Mushrooms and Garlic

This smoky, creamy queso gets a savory upgrade with golden sautéed mushrooms and garlic—perfect for dunking tortilla chips or drizzling over grilled meats.

• 1 tbsp olive oil
• 8 oz cremini mushrooms, sliced
• 3 cloves garlic, minced
• 1/2 tsp smoked paprika
• 1/4 tsp ground cumin
• 1/4 tsp kosher salt
• 8 oz white American cheese, cubed
• 4 oz pepper jack cheese, cubed
• 1/2 cup whole milk
• 1 tbsp chopped fresh cilantro (optional)

1. Heat 1 tbsp olive oil in a skillet over medium-high. Add mushrooms and cook for 5–6 minutes until browned. Stir in garlic, 1/2 tsp smoked paprika, 1/4 tsp cumin, and 1/4 tsp salt; cook 1 minute until fragrant. Remove from heat.
2. In a smoker-safe dish or cast-iron skillet, combine American cheese, pepper jack cheese, and 1/2 cup milk. Smoke at 225°F for 20 minutes, stirring halfway, until melted and bubbly.
3. Fold in the mushroom mixture and top with cilantro (if using). Serve warm.

The smoky cheese and earthy mushrooms create a rich, umami-packed dip that’s just as good on a burger as it is with chips.

Tip: No smoker? Add 1/2 tsp liquid smoke to the cheese mixture before melting in a saucepan.

Smoked Queso with Black Beans and Cilantro

Ingredients:

• 1 (16 oz) block Velveeta cheese, cubed
• 1 (15 oz) can black beans, drained and rinsed
• 1 (10 oz) can diced tomatoes with green chiles (like Rotel), undrained
• 1/2 cup whole milk
• 1/4 cup finely chopped fresh cilantro
• 1 tsp smoked paprika
• 1/2 tsp garlic powder
• 1/2 tsp ground cumin
• Tortilla chips, for serving

Instructions:

1. Preheat a smoker to 225°F (or use a stovetop smoker with wood chips over low heat).
2. In a disposable aluminum pan or smoker-safe dish, combine the Velveeta, black beans, diced tomatoes with green chiles, whole milk, smoked paprika, garlic powder, and cumin.
3. Place the pan in the smoker and cook for 1 hour, stirring every 20 minutes, until the cheese is fully melted and the mixture is bubbly.
4. Stir in the chopped cilantro just before serving.
5. Serve warm with tortilla chips for dipping.

The smoky depth from the paprika and slow melting makes this queso irresistibly rich, while the fresh cilantro brightens every bite.

Tip: For extra heat, swap in hot Rotel or add a minced jalapeño with the beans.

Smoked Queso with Pickled Jalapeños and Lime

This creamy, smoky queso gets a tangy kick from pickled jalapeños and a bright finish of lime—perfect for dipping tortilla chips or drizzling over tacos.

Ingredients:

• 1 lb white American cheese, cubed
• 1 cup heavy cream
• 1/2 cup pickled jalapeños, chopped (plus 2 tbsp brine)
• 1/4 cup cilantro, finely chopped
• 1 tsp smoked paprika
• 1/2 tsp garlic powder
• 1 tbsp lime juice
• Tortilla chips, for serving

Instructions:

1. Preheat a smoker to 225°F (or use a stovetop smoker with wood chips).
2. In a cast-iron skillet, combine white American cheese, heavy cream, pickled jalapeños with their brine, smoked paprika, and garlic powder. Smoke uncovered for 45 minutes, stirring every 15 minutes, until melted and bubbly.
3. Remove from smoker and stir in lime juice and cilantro.
4. Serve warm with tortilla chips for dipping.

The smoky depth paired with the zesty jalapeños and lime makes this queso irresistibly complex—no one will guess how simple it is to make!

Tip: For extra charred flavor, broil the queso for 2–3 minutes after smoking (watch closely!).

Smoked Queso with Crispy Tortilla Strips

This creamy, smoky queso is loaded with melty cheese and topped with golden tortilla strips for the ultimate game-day dip.

Ingredients:

• 1 tbsp olive oil
• 1 small yellow onion, finely diced
• 1 jalapeño, seeded and minced
• 2 cloves garlic, minced
• 1 lb Velveeta cheese, cubed
• 1 cup shredded sharp cheddar cheese
• 1 (10 oz) can diced tomatoes with green chiles (like Rotel), drained
• 1/2 cup whole milk
• 1 tsp smoked paprika
• 1/2 tsp ground cumin
• 1/4 tsp salt
• 4 corn tortillas, cut into thin strips
• Cooking spray

Instructions:

1. Preheat smoker to 225°F (or oven to 225°F if not smoking).
2. In a cast-iron skillet, heat olive oil over medium heat. Add onion and jalapeño; cook 3–4 minutes until soft. Stir in garlic and cook 30 seconds.
3. Reduce heat to low. Add Velveeta, cheddar, diced tomatoes, milk, smoked paprika, cumin, and salt. Stir until fully melted and smooth, about 5 minutes.
4. Transfer skillet to smoker (or oven) and smoke uncovered for 45 minutes, stirring once halfway.
5. Meanwhile, preheat oven to 400°F. Toss tortilla strips with cooking spray on a baking sheet. Bake 8–10 minutes until crisp, flipping once.
6. Top queso with tortilla strips before serving.

The smoky depth from the paprika and slow melting makes this queso irresistibly velvety—perfect for dunking!

Tip: For extra heat, leave the jalapeño seeds in or add a pinch of cayenne.

Smoked Queso with Roasted Red Peppers and Smoked Paprika

This creamy, smoky queso is a crowd-pleaser with a hint of sweetness from roasted red peppers and a deep, earthy kick from smoked paprika—perfect for game day or your next backyard gathering.

Ingredients:

• 1 (12 oz) block white American cheese, cubed
• 1 cup shredded sharp cheddar cheese
• 1 cup half-and-half
• 1/2 cup roasted red peppers, drained and finely chopped
• 1 tsp smoked paprika
• 1/2 tsp garlic powder
• 1/4 tsp cayenne pepper (optional, for heat)
• Tortilla chips, for serving

Instructions:

1. Preheat a smoker to 225°F and set it up for indirect heat. If using a grill, place a smoke tube or foil packet of wood chips (hickory or applewood work well) over the flames.
2. In a cast-iron skillet or heatproof dish, combine the white American cheese, cheddar, half-and-half, roasted red peppers, smoked paprika, garlic powder, and cayenne (if using). Stir gently to mix.
3. Place the skillet in the smoker and cook for 45–60 minutes, stirring every 15 minutes, until the cheese is fully melted and the edges are lightly bubbly.
4. Serve immediately with tortilla chips for dipping.

The slow smoking gives this queso an irresistible depth of flavor, while the roasted peppers add a pop of color and sweetness. It’s impossible to stop at just one scoop!

Tip: For extra smokiness, let the queso rest in the smoker (off heat) for 10 minutes before serving.

Smoked Queso with Ground Turkey and Taco Seasoning

This smoky, cheesy dip with taco-seasoned turkey is a crowd-pleaser—perfect for game day or cozy nights in.

• 1 lb ground turkey
• 1 (1-oz) packet taco seasoning
• 1 tbsp olive oil
• 1 (10-oz) can diced tomatoes with green chiles, drained
• 1 (8-oz) block cream cheese, cubed
• 2 cups shredded sharp cheddar cheese
• 1 cup shredded pepper jack cheese
• 1/2 cup whole milk
• 1/4 cup chopped fresh cilantro (optional)

1. Preheat smoker to 225°F. In a large skillet over medium heat, heat 1 tbsp olive oil, then cook ground turkey until no pink remains, about 6–8 minutes. Stir in 1 packet taco seasoning and diced tomatoes with green chiles; remove from heat.
2. In a greased cast-iron skillet or disposable aluminum pan, layer half the cream cheese cubes, cheddar cheese, and pepper jack cheese. Spoon the turkey mixture evenly on top, then repeat with remaining cheeses.
3. Pour 1/2 cup whole milk over the layers. Smoke uncovered for 1–1.5 hours, stirring once halfway, until bubbly and lightly charred at the edges.
4. Garnish with cilantro (if using) and serve warm with tortilla chips.

The low-and-slow smoke gives this queso a depth of flavor you can’t get from stovetop versions—plus, it stays melty for ages!

Tip: For extra smokiness, add a chunk of pecan or hickory wood to your smoker.

Smoked Queso with Sweet Potatoes and Chipotle Cream

This smoky, creamy queso gets a sweet-and-spicy upgrade with roasted sweet potatoes and a tangy chipotle swirl—perfect for game day or cozy nights in.

Ingredients:

• 2 medium sweet potatoes, peeled and diced into ½-inch cubes
• 2 tbsp olive oil
• 1 tsp smoked paprika
• ½ tsp kosher salt
• 12 oz white American cheese, cubed
• 4 oz cream cheese, cubed
• ½ cup whole milk
• 1 (4 oz) can diced green chiles, drained
• ¼ cup sour cream
• 1 tbsp minced chipotle in adobo sauce
• 1 tsp lime juice
• Tortilla chips, for serving

Instructions:

1. Roast the sweet potatoes: Toss sweet potatoes with 1 tbsp olive oil, 1 tsp smoked paprika, and ½ tsp kosher salt. Spread on a baking sheet and roast at 425°F for 20 minutes, flipping halfway, until tender and caramelized.
2. Smoke the queso: In a cast-iron skillet, combine white American cheese, cream cheese, milk, and green chiles. Smoke at 225°F for 30 minutes (or simmer on the stovetop over low heat, stirring often, until melted).
3. Make the chipotle cream: Whisk together sour cream, 1 tbsp chipotle in adobo, and 1 tsp lime juice.
4. Assemble: Fold roasted sweet potatoes into the queso. Drizzle with chipotle cream and serve warm with tortilla chips.

The smoky cheese and sweet potatoes balance the spicy cream beautifully—plus, the smoky flavor (even without a smoker!) feels like a restaurant trick.

Tip: For extra depth, add a pinch of cumin to the sweet potatoes before roasting.

Smoked Queso with Roasted Garlic and Herbs

This creamy, smoky queso is loaded with roasted garlic and fresh herbs—perfect for dipping tortilla chips or drizzling over grilled meats.

Ingredients:

• 1 whole garlic bulb
• 1 tbsp olive oil
• 16 oz white American cheese, cubed
• 8 oz pepper jack cheese, cubed
• 1 cup heavy cream
• 1/4 cup whole milk
• 1 tbsp chopped fresh cilantro
• 1 tsp chopped fresh thyme
• 1/2 tsp smoked paprika
• 1/4 tsp kosher salt
• Tortilla chips, for serving

Instructions:

1. Roast the garlic: Preheat oven to 400°F. Slice off the top of the garlic bulb, drizzle with 1 tbsp olive oil, wrap in foil, and roast for 35 minutes until soft and golden. Squeeze out cloves once cooled.
2. Smoke the queso: In a cast-iron skillet or smoker-safe dish, combine white American cheese, pepper jack cheese, heavy cream, and whole milk. Smoke at 225°F for 45 minutes, stirring occasionally, until fully melted.
3. Season: Stir in roasted garlic cloves, 1 tbsp cilantro, 1 tsp thyme, 1/2 tsp smoked paprika, and 1/4 tsp kosher salt until smooth and well combined.
4. Serve: Transfer to a serving bowl and enjoy warm with tortilla chips.

The slow smoking gives this queso an irresistible depth, while the roasted garlic adds a sweet, mellow kick. Tip: For extra smokiness, use hickory or mesquite wood chips in your smoker.

Smoked Queso with Crumbled Chorizo and Avocado

This smoky, creamy queso gets a punch of spice from chorizo and a cool finish from creamy avocado—perfect for game day or your next backyard gathering.

Ingredients:

• 8 oz fresh Mexican chorizo, casings removed
• 1 tbsp olive oil
• 1 small yellow onion, finely diced (about ½ cup)
• 2 cloves garlic, minced
• 1 (12 oz) can evaporated milk
• 8 oz American cheese, cubed
• 4 oz Monterey Jack cheese, shredded
• 1 (4 oz) can diced green chiles, drained
• ½ tsp smoked paprika
• ¼ tsp ground cumin
• 1 ripe avocado, diced
• Tortilla chips, for serving

Instructions:

1. Preheat a smoker to 225°F (or use a stovetop smoker over medium-low heat).
2. In a cast-iron skillet, heat 1 tbsp olive oil over medium heat. Add chorizo and cook, breaking it into crumbles, for 5 minutes until browned. Transfer to a plate.
3. In the same skillet, sauté onion for 3 minutes until soft. Add garlic and cook for 30 seconds until fragrant.
4. Pour in evaporated milk, stirring to scrape up browned bits. Reduce heat to low and gradually whisk in American cheese and Monterey Jack until melted and smooth.
5. Stir in green chiles, ½ tsp smoked paprika, and ¼ tsp cumin. Fold in the cooked chorizo.
6. Transfer the skillet to the smoker and smoke uncovered for 20 minutes to infuse flavor.
7. Top with diced avocado just before serving with tortilla chips.

The smoky depth from the grill pairs magically with the bright avocado—no one will guess how easy it is to make!

Tip: For extra heat, stir in a minced jalapeño with the onions.

Smoked Queso with Roasted Tomatoes and Basil

This creamy, smoky queso gets a fresh twist with sweet roasted tomatoes and fragrant basil—perfect for dipping tortilla chips or drizzling over grilled meats.

Ingredients:

• 1 lb white American cheese, cubed
• 1 cup whole milk
• 1 cup cherry tomatoes, halved
• 2 tbsp olive oil
• 1 tsp smoked paprika
• 1/2 tsp garlic powder
• 1/4 tsp cayenne pepper (optional)
• 1/4 cup fresh basil, thinly sliced
• Tortilla chips, for serving

Instructions:

1. Roast the tomatoes: Toss cherry tomatoes with 1 tbsp olive oil and a pinch of salt. Spread on a baking sheet and roast at 400°F for 15 minutes until blistered.
2. Smoke the queso: In a cast-iron skillet, combine white American cheese, milk, 1 tsp smoked paprika, 1/2 tsp garlic powder, and 1/4 tsp cayenne pepper (if using). Smoke at 225°F for 30 minutes, stirring occasionally, until melted and bubbly.
3. Finish & serve: Fold in roasted tomatoes and 1/4 cup basil. Drizzle with remaining 1 tbsp olive oil. Serve warm with tortilla chips.

The smoky depth of the cheese paired with the bright tomatoes and basil makes this queso feel gourmet without the fuss. Tip: For extra smokiness, use a smoker instead of a grill—just keep the temperature low and steady!

Smoked Queso with Crispy Fried Onions and Cumin

This creamy, smoky queso gets a crunchy kick from golden fried onions and a warm hint of cumin—perfect for game day or your next backyard BBQ.

Ingredients:

• 1 lb white American cheese, cubed
• 1 cup whole milk
• 1 (10 oz) can diced tomatoes with green chiles, drained
• 1/2 cup sour cream
• 1 tbsp ground cumin
• 1 tsp garlic powder
• 1/2 tsp smoked paprika
• 1 cup crispy fried onions (store-bought or homemade)
• Tortilla chips, for serving

Instructions:

1. Preheat a smoker to 225°F (or use a stovetop smoker over low heat).
2. In a cast-iron skillet, combine the white American cheese, whole milk, diced tomatoes with green chiles, sour cream, 1 tbsp ground cumin, 1 tsp garlic powder, and 1/2 tsp smoked paprika.
3. Smoke uncovered for 45 minutes, stirring every 15 minutes, until the cheese is fully melted and the mixture is bubbly.
4. Remove from the smoker and fold in 1/2 cup of the crispy fried onions. Sprinkle the remaining 1/2 cup on top.
5. Serve immediately with tortilla chips for dipping.

The smoky depth of the queso paired with the crispy onions and earthy cumin makes this dip irresistibly layered—every bite has crunch, creaminess, and a touch of heat.

Tip: For extra smokiness, add a small chunk of hardwood (like hickory or applewood) to your smoker or stovetop setup.

Conclusion

With 18 irresistibly creamy smoked queso recipes, your next party is guaranteed to be a hit! Whether you’re craving classic flavors or bold twists, there’s something here for everyone. Don’t forget to try your favorites, leave a comment below, and share this roundup on Pinterest so fellow queso lovers can dig in too. Happy dipping!