This smoked chorizo and beef queso dip combines processed cheese, cream cheese, and shredded cheddar with spiced chorizo and ground beef, then slow-smoked for a rich, smoky finish. The addition of pico de gallo, corn salsa, and chipotle seasoning makes it a crowd-pleasing Tex-Mex centerpiece.
Delivery in as fast as one hour.*
Prices vary by store
*Service fees apply. Instacart® and the Instacart logo are registered trademarks of Maplebear Inc. d/b/a Instacart.
In a large disposable aluminum pan, combine the white and yellow processed cheese blocks, pico de gallo, corn salsa, cream cheese, shredded cheddar, and shredded queso quesadilla cheese. Top with the Mexican crema.
In a large skillet over medium-high heat, add the diced jalapeños, pork chorizo, and ground beef.
Cook the meat mixture, breaking it up with a spoon, until the beef is browned and the chorizo is cooked through.
Sprinkle the chipotle seasoning over the cheese mixture in the aluminum pan.
Pour the entire cooked meat mixture, including the grease, over the ingredients in the pan.
Pour the heavy whipping cream over the top.
Place the pan on a smoker preheated to 275°F.
Smoke for 1.5 hours, without stirring.
After 1.5 hours, stir the dip thoroughly until all the cheeses are melted and everything is well combined.
Return the dip to the smoker and cook for another 30 to 60 minutes to allow the smoke flavor to penetrate.
If the queso is too thick, stir in milk a little at a time until it reaches your desired consistency.
Serve hot with tortilla chips.
Store in an airtight container in the fridge for up to 3 days. Reheat gently in a 300°F oven or slow cooker on low until warmed through.
smoker · baking dish or cast-iron skillet · meat thermometer
Yes. Mix all ingredients in your smoking vessel, refrigerate up to 24 hours, then smoke when ready. You may need to add 15–20 minutes to the smoking time if starting from cold.
Smoke at 225–250°F until the cheese is fully melted and the dip is heated through (160°F internal temperature for food safety, accounting for the ground beef).
Processed cheese adds creaminess and prevents curdling. Velveeta or similar brands work; avoid full replacement with only natural cheeses, which may separate.
Keep the vessel covered for most of the smoke, or use a water pan in the smoker. Uncover only in the final 10–15 minutes if you want more smoke absorption.
You can prepare it in a slow cooker on low heat and add 1–2 tsp liquid smoke, though it won't have the same depth. Alternatively, bake in a covered casserole at 325°F for 45–60 minutes.
Honey Chipotle Chicken Wrap
35 min
Mexican Pizza
25 min
Chicken Fajita Tortilla Pie
55 min
Mexican-Style Shrimp Cocktail With Tajín
5 min
Cowboy Sliders
25 min
Chunky Chili
490 min
Tres Leches Cake
70 min
Homemade Crunchwrap
25 min
