Pit notes
Stir it often. Give it a stir every 15 minutes so the cheese melts smooth and doesn't catch.
Pick your smoke. A couple of chunks of hickory, post oak or mesquite gives the queso its smoky backbone.
Leftovers. The Que Club's tip: use leftover queso anywhere you'd use melted cheese, like nachos or toasties.
Que Club Recipe · Starters & Share Plates
Sublime Smoked Queso
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.
Ingredients
- 2x 500g blocks of Cheddar Cheese (cubed)
- 500g aged cheddar, smoked gouda, or pepper jack (cubed)
- 500g beef mince
- 1 can of diced tomatoes
- 1 jar chunky jalapeño salsa
- 1 can of cream of mushroom soup
- Hecho a Mano "All Purpose Rub"
- 1 bunch coriander, chopped
How to cook it
Set up your smoker, we're aiming for a temp of 135°C (275°F). 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 tablespoon of Hecho a Mano.
In the same pan add the diced cheeses, the tomatoes, salsa and mushroom soup.
Transfer 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!
