Smoked Queso
On October 30, 2025 (Updated February 02, 2026)
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If you’ve got a craving for the best dip around, this smoked queso is here to hit the spot! It’s velvety smooth and packed with flavor. Be sure to smoke up this queso before your next party or sporting event!
Smoked Queso Dip
This smoked queso has taken over social media, and it’s no wonder! This cheesy smoked queso dip is totally addictive and perfect for parties. Loaded smoked queso is a pan full of melty, meaty goodness. Smooth American melting cheese is mixed with smoked sausage, onions and peppers, chilis, cream cheese, and EVEN MORE CHEESE to make a dip that you can’t stop eating. Be sure to buy the sturdy tortilla chips for this smoked queso. You’re going to need them!
“Delicious! Was a big hit at the party.”
– Ryan ⭐️⭐️⭐️⭐️⭐️
Ingredients for Smoked Queso
This recipe calls for a handful of ingredients, but it’ll all be worth it in the end. To begin, you’ll need the following:
- 1 pound pork sausage
- 3 Tablespoons Hey Grill Hey Fiesta Rub
- 1 red bell pepper
- 1 jalapeno
- 1/2 cup yellow onion
- 6 cloves garlic
Next, you’ll be making my pico de Gallo from the following ingredients:
- 3 medium tomatoes
- 1 jalapeno
- 4 cloves garlic
- 1/2 cup cilantro
- 1/2 cup yellow onion
- 1 Tablespoon Hey Grill Hey Fiesta Rub
- Lime juice, to taste
Check out the recipe post if you want to learn more.
Last up, you’ll need the following for the queso itself:
- 1 can pinto beans
- 2 cups shredded Mexican blend cheese
- 8 ounces cream cheese
- 16 ounces Velveeta
You can purchase a bottle of Fiesta Rub from the Hey Grill Hey Store, or you can make it from scratch using my recipe for Homemade Fiesta Rub.
How to Make Smoked Queso
Alright, now that you know what you need to make this Smoked Queso, let’s talk about how to do it.
- Preheat. Set your smoker to 275 degrees F with your favorite hardwood.
- Prep the veggies and sausage. Lay a large sheet of foil on an elevated baking sheet. Add the diced peppers, onions, and garlic to the pan and mix to combine. Then, place the rack to the baking sheet. Break the sausage into 4-6 balls and set them on the rack above the vegetables, then season with the Fiesta Rub.
- Smoke the veggies and sausage. Place the pan of veggies and sausage in your smoker, then close the lid and let it cook for about 45 minutes.
- Prepare the pico de gallo. In a medium bowl, combine the tomatoes, jalapeños, onions, cilantro, lime juice, and Fiesta Rub. Add seasoning and lime to your taste, then place the pico in the fridge until you’re ready to use it.
- Make the queso. Remove the sausage and peppers from the smoker, then crumble the sausage and mix it with the peppers. Add the sausage and peppers to an aluminum pan, then add the beans and all your cheeses.
- Smoke the queso. Set the pan on the smoker, close the lid, and smoke for 45 minutes until the cheeses are all melted and ooey-gooey. When you remove your queso from the smoker, and that last Tablespoon of Fiesta Rub.
- Serve. Top the finished queso with the fresh pico de gallo, then serve with anything you love dipping. I love using tortilla rounds, but this dip is also amazing with veggies and crackers.
How Long to Smoke Queso
It takes approximately 45 minutes to smoke queso. This allows time for the cheese to melt and the smoke flavor to penetrate the ingredients.
If you choose to smoke the veggies and sausage in this recipe, plan on smoking those for 45 minutes prior to smoking the cheeses. I love the double smoke flavor you get from smoking the sausage and peppers, but if you’re shorter on time you can cook them together in a skillet instead.
Susie’s Smoked Queso Pro Tips
Here are some tips for making this awesome smoked queso.
- Try a different cheese dip. Not a fan of Velveeta? Check out my post for Skillet Bacon Smoked Cheese Dip! It uses cream cheese and a roux to thicken instead of Velveeta.
- Swap out and add other goodies to suit. Chorizo for a spicier sausage, drained black beans, hot sauce, etc.
- Is the Queso too thick? If your queso ends up a little thick with all the goodies, you can stir in a couple of tablespoons of milk to get to the right consistency.
More Smoked Dip Recipes
These smoked dip recipes are all delicious and super amazing. They are great for appetizers or sides. Check out a few favorites below.
Smoked Queso Recipe
Follow the video below and let’s make something delicious! I’m all about helping you make better BBQ, feed the people you love, and become a BBQ hero. If you want to see more of my recipes, tips, and behind-the-scenes action, follow along on my social channels. You can find me on Instagram, Facebook, and YouTube!
Smoked Queso
Video
Ingredients
- 1 pound pork sausage
- 3 Tablespoons Hey Grill Hey Fiesta Rub divided use, recipe in notes section
- 1 red bell pepper seeded and diced
- 1 jalapeños seeded and diced
- ½ cup yellow onion diced
- 6 cloves garlic diced
Pico de Gallo
- 3 medium tomatoes diced
- 1 jalapeños seeded and diced
- 4 cloves garlic minced
- ½ cup fresh cilantro chopped
- ½ cup yellow onion diced
- 1 Tablespoon Hey Grill Hey Fiesta Rub
- fresh lime juice to taste
Queso
- 1 can pinto beans drained and rinsed
- 2 cups Mexican blend cheese
- 8 ounces cream cheese cubed
- 16 ounces Velveeta
Instructions
- Preheat. Preheat your smoker to 275 degrees F with your favorite hardwood.
- Prep the veggies and sausage. Lay a large sheet of foil on a rimmed baking sheet. Add the diced peppers, onions, and garlic to the pan and mix to combine. Top the pan with a flat cooling rack. Break the sausage into 4-6 balls and set them on the rack above the vegetables. Season with 2 Tablespoons of the Fiesta Rub.1 pound pork sausage, 3 Tablespoons Hey Grill Hey Fiesta Rub, 1 red bell pepper, 1 jalapeños, ½ cup yellow onion, 6 cloves garlic
- Smoke the veggies and sausage. Place the pan of veggies and sausage on the preheated smoker, close the lid, and cook for 45 minutes.
- Prepare the pico de gallo. In a medium bowl, combine the tomatoes, jalapeños, onions, cilantro, lime juice, and Fiesta Rub. Taste and adjust the lime and seasoning as needed. Refrigerate until needed.3 medium tomatoes, 1 jalapeños, 4 cloves garlic, ½ cup fresh cilantro, ½ cup yellow onion, 1 Tablespoon Hey Grill Hey Fiesta Rub, fresh lime juice
- Make the queso. Remove the sausage and peppers from the grill. Crumble the sausage and mix it with the peppers. Add the sausage and peppers to a half-sized aluminum pan. To the pan, add the beans, shredded cheese, cream cheese, and cheese.1 can pinto beans, 2 cups Mexican blend cheese, 8 ounces cream cheese, 16 ounces Velveeta
- Smoke the queso. Set the pan on the smoker, close the lid, and smoke for 45 minutes until the cheeses are all melted. Remove from the smoker and stir in the last 1 Tablespoon of Fiesta Rub. If your queso is too thick, add in a couple of tablespoons of milk until it reaches your desired consistency.
- Serve. Top the finished queso with the fresh pico de gallo and serve with chips, veggies, or crackers.
Notes
- Purchase in the Hey Grill Hey Store here
- Make your own following the recipe here
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
**I originally published this post in November 2022, but recently updated it with new photos, more information, and helpful tips. However, the recipe remains the same.
Love the video! Gonna have to try this. Us husbands do have some… unconventional ideas at times. Love the collaboration on this one – good work, Todd!
I would be interested in seeing the simplified version Susie mentioned she would do as a time-saver version of this recipe. Maybe a Queso cook-off?
Question, if I wanted to use a Queso Asadero in this, would that best swap out with the velveta or one of the other cheeses? Don’t want to accompany take away too much moisture.
That sounds yummy! I would probably swap the Velvet for the Queso Asadero and keep the cream cheese and Mexican blend cheese.
Delicious! Was a big hit at the party