Queso might be simple, but when you add a smoky twist to this beloved classic, it transforms into a crowd-pleasing sensation that's anything but ordinary. Imagine the creamy richness of melted cheese, infused with the subtle hints of smouldering wood and a touch of spice. Whether you're hosting a backyard barbecue or a cosy movie night, this smoked queso is the ultimate snack to satisfy those cheesy cravings.
Set up your smoker, we're aiming for a temp of 275f/135c. Don't have a smoker? Queso is still pretty good cooked in the oven...
In a large cast iron pan cook off your beef mince with a table spoon of Hecho a Mano.
In the same pan add the diced cheeses, the tomatoes, salsa and mushroom soup.
Transfer to the pan to the smoker, add a couple of chunks of hickory, post oak or mesquite.
Cook for 45-60 minutes, giving it a stir every 15 minutes or so. You're looking for a smooth, velvety consistency.
Once your dip is all smoky and melty, garnish with the chopped coriander and a little sprinkle of Hecho a Mano and serve with crackers, tortilla chips and crusty bread!
Recipe Note
Sub leftover Queso into any recipe that calls for melted cheese, like nachos or toasties!
