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Smoked Chile Con Queso

Smoked Chile Con Queso

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Smoked Chile Con Queso is a simple dip loaded with a ton of flavor! Toss cooked ground beef with decide tomatoes, green chiles, jalapeños and cheese and smoke it in your grill.
Course Appetizers & Snacks
Cuisine American
Keyword appetizer, Chile con queso, dip, queso, smoked, smoked cheese, smoked queso
Prep Time 20 mins
Cook Time 1 hr
Total Time 1 hr 20 mins
Servings 20 people
Calories 198
Author Laurie McNamara


  • 1 pound 96% lean ground beef
  • 1 cup diced yellow onion about 1/2 a large
  • 3 cloves garlic finely minced
  • 1 medium jalapeño diced (leave seeds and ribs for more heat)
  • 1 (10 ounce) can diced tomatoes and green chiles
  • tablespoons [taco seasoning]
  • 16 ounce block processed cheese
  • 8 ounce block sharp cheddar cheese shredded
  • 8 ounce block Monterrey jack cheese shredded
  • 1 cup half and half plus more as needed
  • apple wood chips
  • disposable aluminum pans I use 9x13 stuffing size
  • heavy duty aluminum foil


  • Add 3 to 4 large fistfuls of apple wood chips into a bowl and cover with water. Soak for 30 minutes.
  • Meanwhile, add the lean ground beef into a skillet with onion and garlic. Cover over medium, stirring often and breaking up the meat with a wooden spatula. Cook until no longer pink. Drain and discard any fat in the pan.
  • Transfer meat mixture to a disposable pan.
  • Then add in diced tomatoes and green chiles, jalapeño, taco seasoning and mix to combine. Add all of the cheese and again, carefully toss to combine.
  • Pour in 1 cup half and half.
  • Preheat outdoor gas grill on high for 15 minutes.
  • Once hot, clean grates and use tongs to open the smokebox. Use the same tongs to grab the soaked wood chips (2 to 3 tongs full), dripping excess water back into the bowl and add to the smokebox and then close the lid. Ignite the burner under the smoke box.
  • Close the grill lid, turn off all burners except for the one under the smokebox to maintain a grill temp of 250-300°. You may need to adjust the heat under the smokebox to control the grill temp.
  • Smoke the queso for 30 minutes. Then cover with heavy duty foil and continue to "grill" at 250-300° for another 30 minutes.
  • Use oven mitts to move the queso to a rimmed baking sheet. Stir well to combine and add more half and half if needed - you can do this on the grill while the dip is warm or heat the half and half in a sauce pan and add it off the grill.
  • Serve with tortilla chips.


Serving: 1/2 cup | Calories: 198kcal | Carbohydrates: 6g | Protein: 10g | Fat: 15g | Saturated Fat: 8g | Polyunsaturated Fat: 5g | Cholesterol: 46mg | Sodium: 488mg | Sugar: 3g