Mushroom Free Smoked Queso
Total time1 hr 45 min
Prep time15 min
Cook time1 hr 30 min
4.6(5)
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Learn more →Ingredients
8 servings
- 1 lb ground beef (80/20)
- 1 tsp chili powder
- 1 tsp ground cumin
- ½ tsp smoked paprika
- ½ tsp garlic powder
- ½ tsp onion powder
- ½ tsp salt
- ¼ tsp black pepper
- 2 lbs velveeta, cut into 1-inch cubes
- 8 oz pepper jack cheese, shredded
- 1 can (10 oz) diced tomatoes with green chiles (such as rotel), undrained
- 1 can (4 oz) diced green chiles, undrained
- 4 oz cream cheese, cut into chunks
- ½ cup whole milk
- 2 jalapeños, thinly sliced (optional)
For serving
- tortilla chips, for serving
- 2 tbsp fresh cilantro, roughly chopped (optional)
Instructions
- 1
Preheat your smoker to 225°F (107°C) using hickory, pecan, or applewood chips.
- 2
Heat a large skillet over medium-high heat. Add the ground beef and cook, breaking it into small crumbles, until no pink remains and the internal temperature reaches 160°F (71°C), about 7–9 minutes. Drain off excess fat.
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