Smoked Chorizo Queso
And just like that… We’re back with another smoker recipe: Smoked Chorizo Queso. Because I love any excuse to use my Oklahoma Joe’s Bronco Drum Smoker. Smoked Chorizo Queso is rich and creamy, spicy, and loaded with perfectly cooked pork chorizo. Plus, this recipe also includes a super quick and easy homemade guacamole recipe for garnish. It is so freaking delicious! Smoked Chorizo Queso is perfect for Cinco de Mayo, tailgating, or for summer BBQs. And with that, let’s dive in! Post Sponsored by Oklahoma Joe’s Guacamole for our Smoked Chorizo Queso Today we’ll actually start my Smoked Chorizo Queso with homemade guacamole. It’s super simple and a great way to add a little extra something to the queso. This guacamole recipe is great on its own too, so if you’re craving guacamole it’s perfect for that too! To make homemade guac, combine peeled and seeded avocados, chopped red onion, chopped cilantro, lime juice, diced and seeded jalapeño, black pepper, and salt together in a bowl. Mash together until fully combined. This is a pick your path kind of dip, so make it as chunky or as smooth as you like! To finish it out, taste and re-season as necessary. Try not to eat all of it before the Smoked Chorizo Queso is done. They’re great together! For more with guacamole, check out my Chorizo Smashburgers, Loaded Steak Fries and Carne Asada Breakfast Tacos. Make Your Smoked Chorizo Queso Next up is our queso, and this queso assembly could not be easier. First, add a cast-iron skillet or foil cooking pan to the smoker. To the pan, add cooked pork chorizo, the melting cheese of your choice (I like to use Velveeta), plain cream cheese, shredded cheddar cheese, diced tomatoes, diced onion, diced jalapeños, and a light beer or milk. I highly recommend shredding your own cheese for the smoked chorizo queso. It melts so much better than pre-shredded and the flavor is unmatched! Trust me on this. It’s worth the little bit of extra time. Now, close the lid of the smoker and allow the queso to smoke for 45 minutes or until the cheese is nice and soft. Next, use a spoon to stir the queso up. We want the cheese to be nice and smooth. Sometimes, the queso can get pretty thick as it smokes. Feel free to add an extra splash of milk as needed to thin it out. Then stir to make sure it’s all nice and smooth. Close the lid of the smoker and allow the queso to continue cooking for another 20 or 25 minutes. Next, pull the skillet off of the smoker and let the Smoked Chorizo Queso cool for a couple of minutes. Want to try another queso variation? Check out my Skillet Choriqueso and Smoked Nashville Hot Chicken Queso. Top and Serve Your Smoked Chorizo Queso To finish out your queso, top it off with a scoop of your fresh guacamole, a few tomato slices, sliced white onion, a few pieces of jalapeño, and a dollop of sour cream. I like to serve my Smoked Chorizo Queso with a pile of salty tortilla chips, straight from the skillet and a mountain of these chorizo tacos alongside. This queso is basically impossible to stop eating. You’ve been warned. For more delicious recipes, check out my second cookbook Flavor X Fire or my first cookbook Food X Fire! Needing more spice in your life? My spice line can help with that. Check them out here. Full Length Recipe Video on Facebook! Queso: ▢ 1 lb Cooked Pork Chorizo▢ 16 oz Melting Cheese Velvetta or similar & cubed▢ 4 oz Plain Cream Cheese▢ ¼ cup Shredded Cheddar Cheese▢ ⅛ cup Diced Tomatoes▢ ⅛ cup Diced White Onions▢ 1.5 tbsp Diced Jalapeño’s▢ 2-3 oz Light Beer or Milk your preference ▢ 1 lb Cooked Pork Chorizo ▢ 16 oz Melting Cheese Velvetta or similar & cubed ▢ 4 oz Plain Cream Cheese ▢ ¼ cup Shredded Cheddar Cheese ▢ ⅛ cup Diced Tomatoes ▢ ⅛ cup Diced White Onions ▢ 1.5 tbsp Diced Jalapeño’s ▢ 2-3 oz Light Beer or Milk your preference Guacamole: ▢ 2 Ripe Avocados removed from skin and seed▢ ⅛ cup Red Onion chopped▢ ⅛ cup Cilantro chopped▢ 2 medium Limes juiced▢ 1 Jalapeno stemmed seeded & diced▢ Black Pepper to taste▢ Kosher Salt to taste ▢ 2 Ripe Avocados removed from skin and seed ▢ ⅛ cup Red Onion chopped ▢ ⅛ cup Cilantro chopped ▢ 2 medium Limes juiced ▢ 1 Jalapeno stemmed seeded & diced ▢ Black Pepper to taste ▢ Kosher Salt to taste Toppings: ▢ Chopped Cilantro▢ Sliced Jalapeño’s▢ Diced Tomatoes▢ Diced Onions▢ Sour Cream ▢ Chopped Cilantro ▢ Sliced Jalapeño’s ▢ Diced Tomatoes ▢ Diced Onions ▢ Sour Cream Preheat your Oklahoma Joe’s Drum Smoker to 250F for indirect cooking. Add some wood chips or wood chunks for added smoke flavor.In a bowl, mix together the homemade guacamole and set to the side until ready to use.Add a cast iron skillet or foil cooking pan to the smoker along with all the ingredients for the queso. Close the lid and let it smoke for 45 minutes until the cheese has softened and is almost melted. Once the cheese is looking good, use a spoon to stir up the queso until fully incorporated. If the queso is too thick for your liking, add some milk to the skillet to thin it out and keep stirring until fully incorporated again. Close the lid and let the queso continue cooking for 20-25 more minutes or until it is to your liking. When the queso is done, pull it off and let it cool for 2-3 minutes.Garnish your queso with some guacamole, sliced tomatoes, sliced onions, sliced jalapenos, chopped cilantro and some sour cream. Serve with tortilla chips and enjoy! Preheat your Oklahoma Joe’s Drum Smoker to 250F for indirect cooking. Add some wood chips or wood chunks for added smoke flavor. Preheat your Oklahoma Joe’s Drum Smoker to 250F for indirect cooking. Add some wood chips or wood chunks for added smoke flavor. In a bowl, mix together the homemade guacamole and set to the side until ready to use. In a bowl, mix together the homemade guacamole and set to the side until ready to use. Add a cast iron skillet or foil cooking pan to the smoker along with all the ingredients for the queso. Close the lid and let it smoke for 45 minutes until the cheese has softened and is almost melted. Once the cheese is looking good, use a spoon to stir up the queso until fully incorporated. If the queso is too thick for your liking, add some milk to the skillet to thin it out and keep stirring until fully incorporated again. Close the lid and let the queso continue cooking for 20-25 more minutes or until it is to your liking. When the queso is done, pull it off and let it cool for 2-3 minutes. Add a cast iron skillet or foil cooking pan to the smoker along with all the ingredients for the queso. Close the lid and let it smoke for 45 minutes until the cheese has softened and is almost melted. Once the cheese is looking good, use a spoon to stir up the queso until fully incorporated. If the queso is too thick for your liking, add some milk to the skillet to thin it out and keep stirring until fully incorporated again. Close the lid and let the queso continue cooking for 20-25 more minutes or until it is to your liking. When the queso is done, pull it off and let it cool for 2-3 minutes. Garnish your queso with some guacamole, sliced tomatoes, sliced onions, sliced jalapenos, chopped cilantro and some sour cream. Serve with tortilla chips and enjoy! Garnish your queso with some guacamole, sliced tomatoes, sliced onions, sliced jalapenos, chopped cilantro and some sour cream. Serve with tortilla chips and enjoy! Calories: 646kcal | Carbohydrates: 20g | Protein: 24g | Fat: 53g | Saturated Fat: 23g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Cholesterol: 128mg | Sodium: 1882mg | Potassium: 596mg | Fiber: 6g | Sugar: 7g | Vitamin A: 1400IU | Vitamin C: 22mg | Calcium: 343mg | Iron: 1mg Derek Wolf Derek is the driving force behind Over the Fire Cooking. He started cooking with live fire in 2016 and decided to start a social media page so his friends and family could follow the journey. Fast forward to today and Over the Fire Cooking has spread across multiple platforms with millions now following Derek's fire cooking journey. He's a southern fellow who enjoys everything from classic BBQ to Central and South American inspired dishes. Whatever he's cooking up, it's guaranteed to be so freakin' delicious!