Smoked Queso Fundido

Name: Smoked Queso Fundido
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: 8 servings
Cuisine: Mexican
Ingredients: 1.6 lb Mexican chorizo; 3/4 lb Oaxaca cheese; 3/4 lb Monterey Jack cheese; 6.4 oz cream cheese; 2 whole poblano peppers; 3/4 whole white onion; 3 cloves garlic cloves; 3/8 cup heavy cream; 1.6 lb tortilla chips; 10 whole flour tortillas

Melted cheese dip with chorizo finished on the smoker for ten

Prep: 20 min
Cook: 45 min
Serves 8
Difficulty: easy

Chorizo is browned, combined with a blend of melting cheeses and roasted peppers, then finished in a cast-iron skillet on the smoker until bubbling and lightly smoke-kissed. Tortilla chips and warm flour tortillas complete the spread.

Why crews like it: Queso fundido is built for grazing while watching the game or debriefing after a call. Smoking the skillet adds depth that stovetop-only versions miss, and the format scales to a hungry hall.

540Cal

26gProtein

22gCarbs

40gFat

Ingredients

1.6 lb Mexican chorizo
3/4 lb Oaxaca cheese
3/4 lb Monterey Jack cheese
6.4 oz cream cheese
2 whole poblano peppers
3/4 whole white onion
3 cloves garlic cloves
3/8 cup heavy cream
1.6 lb tortilla chips
10 whole flour tortillas

Instructions

Brown the chorizo: Cook crumbled chorizo in a skillet over medium heat until fully browned and fat renders, about 8 minutes. Drain excess fat, leaving just enough to coat the pan.
Sweat aromatics: Add diced onion and garlic to the chorizo fat and cook until softened and translucent, about 5 minutes. Stir in roasted poblano peppers and remove from direct heat.
Build the cheese base: Fold in cream cheese until melted, then gradually add Oaxaca, Monterey Jack, and heavy cream, stirring until the mixture is smooth and evenly combined.
Smoke until bubbling: Transfer skillet to smoker at 275°F and smoke uncovered 25–30 minutes until surface bubbles, edges brown lightly, and center reaches 165°F for safe holding. Target oven/smoker temperature: 275°F.
Serve immediately: Place hot skillet on a trivet with chips and warm tortillas around the board. Replenish chips as needed and keep backup queso warm at 170°F in a crock if the first batch disappears fast.

Tonight's spread

Smoking-hot queso skillet with chips, tortillas, pickled jalapeños, and lime wedges.
Simple black bean salad with cilantro for a fresh counterpoint to the rich cheese.

Hall tips

A tablespoon of cornstarch whisked into the cream helps queso stay emulsified during long holds.
Add diced tomatoes only after smoking so they stay fresh, not mushy.
For extra smoke, put a small foil pouch of wood chips directly on the burner side of a pellet grill.

Meal prep

Brown chorizo ahead and refrigerate. Shred cheese into labeled bags. Assemble cold in the skillet and smoke from chilled, adding 10 minutes to the cook time.

Leftovers

Reheat gently with a splash of milk and serve over grilled chicken rice bowls.
Spread cold queso on flour tortillas and griddle into crispy quesadillas for lunch.

Smoker
12-inch cast-iron skillet
Instant-read thermometer
Trivet
Serving spoons