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Smoked White Queso

Cook Time 2 hrs
Total Time 2 hrs
Difficulty: Intermediate
Servings: 6
Best Season: Suitable throughout the year
Description

This appetizer develops a distinct wood-fired essence as the various cheeses melt slowly over low heat. Infused with tangy lime and pickled jalapeño brine, the dip offers a piquant brightness that balances the heavy dairy. It results in a velvety, decadent consistency perfect for dunking chips during any outdoor gathering.

Ingredients
  • 12 oz White Velveeta Queso, cubed
  • 3 oz White American Cheese, cubed
  • 3 oz Cold-Smoked Monterey Jack, shredded
  • 9.5 Tbsp Evaporated Milk
  • 1 1/2 Tbsp White/Yellow Onion, finely diced
  • 1/2 pepper Fresh Anaheim Pepper, finely diced
  • 1 1/2 Tbsp Pickled Jalapeños, diced + brine
  • 1 tsp Fresh Lime Juice
  • 1/2 tsp Garlic Powder
  • 1/2 tsp Onion Powder
  • 1/4 tsp Smoked Paprika
  • Salt and Pepper (to taste)
Instructions
  1. 1
    Prepare Smoker: Ensure your smoker is preheated to 225℉ to 250℉.
  2. 2
    Combine Ingredients: Place the cubed cheeses, diced onion, and Anaheim pepper into the #5 cast iron skillet. In a small bowl, whisk the garlic powder, onion powder, and smoked paprika into the evaporated milk and lime juice, then pour the mixture over the cheese.
  3. 3
    Smoke and Stir: Place the pan on the grate and smoke for 1.5 to 2 hours. Stir every 20–30 minutes to incorporate the liquid and aromatics for a smooth consistency.
  4. 4
    Finish: Stir in the pickled jalapeños (and a generous splash of the brine) during the last 15 minutes of smoking.
  5. 5
    Serve immediately with warm tortilla chips
Read it online: https://brinnerbites.com/recipe/smoked-white-queso/