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Smoked Queso Fundido

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  • Cream cheese
  • Chorizo, cooked and crumbled
  • Pepper jack cheese, shredded
  • Cheddar cheese, shredded
  • Colby jack cheese, shredded
  • Kosmo’s Q Competition BBQ Products Dirty Bird seasoning


  1. Prep the Ingredients:
    • Let the cream cheese come to room temperature so it will mix more easily.
    • Cook the chorizo in a skillet until it’s fully cooked through and crumbled. Drain any excess grease.
    • Shred the pepper jack, cheddar, and Colby jack cheeses if not already pre-shredded.
  2. Combine the Queso Ingredients:
    • In a large mixing bowl, combine the softened cream cheese with the cooked chorizo.
    • Add the shredded cheeses to the bowl and toss everything together to mix.
    • Season the mixture with Kosmo’s Q Competition BBQ Products Dirty Bird seasoning, adjusting to your taste preference.
  3. Prepare for Smoking:
    • Transfer the queso mixture to a cast-iron skillet or a disposable aluminum pan suitable for smoking.
    • Spread the mixture evenly in the pan.
  4. Smoke the Queso Fundido:
    • Preheat your smoker to 250°F.
    • Place the pan in the smoker and smoke for about 90 minutes, or until the cheese is fully melted and bubbly with a slight crust on top.
  5. Serve:
    • Once done, carefully remove the skillet or pan from the smoker.
    • Serve the Smoked Queso Fundido warm with tortilla chips, crusty bread, or fresh vegetables for dipping.
  • Author: Lucas Krammes
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