Description

This easy, family-friendly smoked queso recipe is a creamy, bubbly, and rich dip with an ancho-lime swirl, perfect as a hearty snack or a party centerpiece. It’s a show-stopping dish for gatherings or a satisfying family dinner.

Ingredients

Scale

2 large (40 g) dried ancho chilies
0.5 cup hot water
2 tablespoons fresh lime juice, divided (1 tablespoon for paste, 1 tablespoon for serving)
0.75 teaspoon kosher salt, divided (0.25 teaspoon for paste, 0.5 teaspoon for queso base)
1 tablespoon olive oil
1 lb (450 g) lean ground beef
1 large white onion, diced (2 cups)
2 cloves garlic, minced (2 teaspoons)
1 can (10 oz) diced tomatoes with green chilies, undrained
8 oz (225 g) cream cheese, softened, cut into 1 inch cubes
16 oz (450 g) processed cheese product (like Velveeta), cut into 1 inch cubes
8 oz (225 g) Monterey Jack cheese, shredded
0.5 cup whole milk
0.25 cup vegetable broth
1 teaspoon ground cumin
0.5 teaspoon smoked paprika
0.25 teaspoon cayenne pepper (optional)
To taste freshly ground black pepper
0.25 cup (30 g) fresh cilantro, chopped, for garnish

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Instructions

Prepare Ancho-Lime Paste: Rehydrate 2 ancho chilies in 0.5 cup hot water for 15-20 minutes until soft. Drain chilies, reserving the liquid. Blend chilies with reserved liquid, 1 tablespoon lime juice, and 0.25 teaspoon salt until a smooth, thick paste forms.
Cook Meat And Aromatics: Heat 1 tablespoon olive oil in a skillet. Brown 1 lb ground beef for 8-10 minutes, then drain fat. Add 1 diced white onion and sauté for 5-7 minutes until translucent. Stir in 2 minced garlic cloves for 1 minute until fragrant. Remove from heat and stir in 1 can (10 oz) undrained diced tomatoes with green chilies.
Combine Queso Base: In a large 9×13 inch aluminum pan, combine 8 oz softened cream cheese (cubed), 16 oz processed cheese product (cubed), 8 oz shredded Monterey Jack cheese, 0.5 cup whole milk, 0.25 cup vegetable broth, 1 teaspoon ground cumin, 0.5 teaspoon smoked paprika, 0.25 teaspoon optional cayenne pepper, 0.5 teaspoon salt, and freshly ground black pepper to taste. Add the cooked meat mixture to the pan.
Assemble And Swirl: Gently fold all ingredients loosely in the pan. Dollop half of the ancho-lime paste over the top. Swirl with a knife to create distinct ribbons, ensuring visible streaks.
Smoke The Queso: Preheat smoker to 275°F (135°C). Place the pan directly on the grates. Smoke for 1.5 to 2 hours, stirring every 30 minutes, until the cheeses are melted, smooth, and bubbly. (If too thick, stir in 1-2 tablespoons milk or broth until creamy.)
Adjust And Serve: Remove hot queso from the smoker. Stir in the remaining 1 tablespoon lime juice. Ladle the queso into a ceramic serving bowl, garnish with 0.25 cup chopped fresh cilantro, and serve immediately.

Notes

If the queso becomes too thick, stir in 1-2 tablespoons of milk or broth until desired creaminess is achieved. Store any leftovers refrigerated in an airtight container for up to 3 days.

Prep Time: 30 minutes
Cook Time: 105 minutes
Category: Appetizer
Method: Smoking
Cuisine: Tex-Mex

Nutrition

Serving Size: 0.5 cup (120 g)
Calories: 350 calories
Sugar: 5 g
Sodium: 700 mg
Fat: 28 g
Saturated Fat: 18 g
Unsaturated Fat: 8 g
Trans Fat: 0 g
Carbohydrates: 12 g
Fiber: 2 g
Protein: 18 g
Cholesterol: 70 mg