Everyone needs a go-to queso recipe, and my Chorizo Queso is one for the books. Unlike other quesos, this queso fundido con chorizo recipe uses multiple types of cheese. The end result is a creamy queso that can be easily customized to fit your preferences. Whether you like chunky, thin, thick, mild, or hot queso, this base recipe has got your back.
This chorizo queso recipe is smoked on the Traeger Ironwood XL, giving it a kiss of BBQ perfection. This is one flavor party that everyone’s invited to. Don’t miss out! Give this Chorizo Queso Dip a shot, and let me know what you think.
Chorizo Queso | Heath Riles BBQ
Whether you’re gathering for the big day or enjoying a day to yourself, Chorizo Queso will be your new favorite appetizer. It’s easy, cheesy, and totally irresistible. Be sure to check out the ingredients list for simple ways to customize this recipe.
The Ingredients
- Meat. I used chorizo, a Spanish sausage with just a hint of heat, for this recipe. If chorizo isn’t your thing, use hamburger, ground turkey, or regular sausage.
- Vegetables. I diced an onion and pickled jalapeńos to give this dip a little texture. I de-seeded my peppers, but you can keep the seeds if you prefer heat. You can also add other veggies, like bell peppers.
- Heath Riles BBQ Garlic Jalapeño Rub. This rub was an instant bestseller. It’s become a global sensation for pitmasters and backyard pros. You can use this blend on french fries, steak, veggies, popcorn, chicken, and more.
- Rotel. Rotel is an ingredient everyone should have in their pantry. It contains a mixture of diced tomatoes and green chilies. You can purchase this ingredient in mild, medium, and hot varieties. If you really like tomatoes, add two cans!
- Evaporated milk. You can always use regular milk in your Chorizo Queso, but evaporated milk gives it that extra special touch. Depending on your preference, you can either use one or two cans.
- Cheese. I love adding multiple types of cheese to my queso, giving it the best texture. I used Velveeta, shredded Cheddar, Monterey Jack, Pepper Jack, and Colby Jack cheese. I prefer freshly shredded cheese as it melts best, but you can use whatever cheese you have on hand.
- Cilantro. Fresh cilantro gives this recipe an authentic touch. I prefer adding my herbs toward the end so they stay mostly intact.
The Smoker Setup
Here’s the main equipment I used for this recipe. More of my grilling favorites can be found in the Equipment and Tools section.
- Pellet grill/smoker. I used a Traeger Ironwood XL for this cook. This pit is incredible because you can use it to grill or smoke. The Traeger Ironwood XL has many excellent features, like a pellet sensor, a super smoke button, and easy transportation.
- Charcoal. I stoked the pit with Royal Oak Charcoal Hardwood pellets. I love this brand because you get clean smoke with no fillers. It gives queso a rich, deep flavor that tastes authentic. The charcoal burns hot and fast, so get ready for the cook of your life!
The Process for Making Chorizo Queso
You can find a detailed demonstration of this recipe within the video and recipe card. Here’s a quick rundown of how I pulled this delicious queso fundido con chorizo together.
- Fire up the pit. I stoked the Traeger Ironwood XL with Royal Oak Charcoal and fired it up to 350℉. I placed a large cast iron Dutch oven on the pit to heat up, drizzling it with olive oil.
- Cook the chorizo. Once the Dutch oven was hot, I added the chorizo, onion, and diced jalapeños to the pot. I let the meat and veggies cook for 25 minutes, then added the garlic, cooking until fragrant.
- Add cheese. Next, I added a dash of Heath Riles BBQ Garlic Jalapeño Rub and cumin, followed by the Rotel. Then, I folded in one can of evaporated milk, Velveeta, Cheddar, Monterey Jack, Colby Jack, and Pepper Jack cheese, one handful at a time. This ensures the cheese melts evenly and doesn’t clump up. I shut the Traeger Ironwood XL’s lid and let it smoke for 20 minutes. Then, I stirred the chorizo queso dip and added the last can of evaporated milk.
- Add herbs. I let the Chorizo Queso cook for another 40 minutes, then added the cilantro. I let the queso with chorizo simmer for another 1 ½ hours, stirring every 20 minutes. My dip had a total cook time of 2 ½ hours. The only thing to do was to let it cool and dig in.
The Results
Adding multiple types of cheese gave this queso fundido con chorizo a unique, well-rounded flavor. This dip had just the right amount of smoke, adding the ideal Tex-Mex flavor. With a pop of fresh cilantro, this Chorizo Queso had the best balance of savory and earthy flavors.
Serving Suggestions for Chorizo Queso
This dip goes great with Fritos or tortilla chips. You could also serve it with nachos, tacos, or wraps.
Storing Leftovers
You can store leftover smoked chorizo queso in the fridge for up to 4 days. Depending on your consistency, you may have to add a splash of milk to thin it out. Because it’s dairy-based, I don’t recommend freezing it as the consistency would be too different.
Equipment and Tools
Traeger Ironwood XL, Royal Oak Charcoal Hardwood Pellets, ThermoWorks Hi-Temp Spatula, aluminum pans, cast iron Dutch oven.
