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Flavorful Smoked Queso Dip with Chorizo

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A smoky, spicy queso dip featuring crispy chorizo and tangy pickled jalapeños, perfect for game day snacks or casual get-togethers.

Ingredients

Scale
  • 8 ounces Mexican-style fresh chorizo sausage, removed from casing and crumbled
  • 2 cups sharp cheddar cheese, shredded (about 200g)
  • 1 cup Monterey Jack cheese, shredded (about 100g)
  • 4 ounces cream cheese, softened (about 115g)
  • 3 tablespoons pickled jalapeños, chopped
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 cup milk (whole or 2%, about 120ml)
  • Salt and black pepper to taste
  • Fresh cilantro, chopped (optional, for garnish)

Instructions

  1. Prepare your smoker: Preheat to about 225°F (110°C). Soak wood chips in water for 30 minutes before adding to the smoker box or directly on coals.
  2. Cook the chorizo: Heat a cast iron skillet over medium heat. Add crumbled chorizo and cook for 6-8 minutes, stirring occasionally, until browned and crispy on the edges. Drain excess fat if needed but leave a little for flavor. Remove from heat and set aside.
  3. Mix cheeses and seasoning: In a bowl, combine shredded sharp cheddar, Monterey Jack, softened cream cheese, smoked paprika, garlic powder, onion powder, and a pinch of salt and pepper. Mix well until evenly combined.
  4. Combine cheese mixture and milk: Pour in the milk little by little to loosen the mixture to a thick but pourable consistency.
  5. Smoke the queso dip: Place the cheese mixture in an oven-safe dish or keep it in the skillet if smoker-safe. Smoke for 20-25 minutes, stirring every 8 minutes to prevent burning and ensure even melting.
  6. Add chorizo and jalapeños: Stir in the cooked chorizo and chopped pickled jalapeños. Return to the smoker for 5 minutes to marry the flavors.
  7. Final taste and seasoning: Remove from smoker, taste, and adjust salt or pepper as needed. Garnish with fresh cilantro if desired.
  8. Serve warm: Transfer to a warmed serving bowl and enjoy immediately with tortilla chips, fresh veggies, or as a topping for your favorite dishes.

Notes

If you don’t have a smoker, you can use a stovetop smoker, smoking gun, or bake the cheese mixture in the oven at 300°F wrapped loosely with foil. Stir gently to avoid breaking the smooth texture. If the dip is too thick after smoking, stir in a splash more milk to loosen it. Use hickory or mesquite wood chips for best smoky flavor. Keep smoker clean and seasoned to avoid off-flavors.

Nutrition

Keywords: smoked queso dip, chorizo dip, game day snacks, spicy cheese dip, pickled jalapeños, smoky cheese dip

Find it online: https://flurpchef.com/flavorful-smoked-queso-dip-with-chorizo-perfect-for-game-day-snacks/