Smoked Chorizo Queso Dip

Ever since I got my smoker a couple of years ago I’ve been jonesing to make a smoked queso dip. For the first time, I decided to use Chorizo as the protein along with a few veggies and of course some cheese.

What is Chorizo

If you are not familiar with Chorizo, it’s spicy ground pork used in many Mexican dishes. Now while Chorizo tastes great, it isn’t very diet-friendly. While Chorizo is relatively high in protein, it’s also high in calories, sodium and fat, making it something you shouldn’t consume often if you are trying to lose weight.

This recipe should serve as a basic way to make smoked queso. What I mean by that is you can substitute almost every ingredient listed on the recipe card for whatever you prefer. The possibilities are endless!

RoTel is the brand name of a line of canned tomatoes and green chili. You don’t have to use that exact brand for this recipe. You can use whatever brand of diced tomatoes with green chilies.

I used Cream of Celery Soup this time, but you can use whatever you prefer, like a Cream of Mushroom soup or Condensed Cheese Soup. The beauty of this recipe if you can experiment and fine-tune it to your liking.

The quantities I list on the recipe card are for the size of the disposable aluminum foil pan I had on hand, in this case, a 10-inch square pan. You will need to adjust the quantities to accommodate your foil pan.

Make sure you give the mixture a good stir every 30 minutes or so for maximum results. Try not to keep the lid open too long so as to not lose all of that valuable heat. Remember, if you are looking, you aren’t cooking.

The use of Hot Sauce after the queso is done is totally optional. I suggest doing a taste test to see if it needs extra heat. Not all Jalapeños are created equal so you may not need the additional heat.