Smoked Queso in Cast Iron – No Velveeta, Just Real Cheese!
If you’re a fan of rich, melty queso but want to skip the processed cheese block, this smoked queso in cast iron is your dream come true. It’s creamy, smoky, spicy, and loaded with real-deal flavor. Best part? No Velveeta in sight.
This queso is made right in a cast iron skillet using chorizo, jalapeños, onion, a can of Rotel, and a mix of smoked Gouda, shredded quesadilla cheese, and cream cheese. You can smoke it, bake it, or even toss it in the slow cooker—it’s that flexible.
Whether you’re prepping for game day, a backyard cookout, taco night, or just need something warm and cheesy to dip your chips into, this one’s a crowd-pleasing winner. It reheats beautifully, travels well in a slow cooker, and honestly? Folks will ask you for the recipe every single time.
👉 Looking for a sweet cast iron treat? Try this Peach Skillet Cobbler
👉 Want more savory ideas? Check out Pumpkin Crumb Muffins in Cast Iron
Why You’ll Love This Smoked Queso
- No Velveeta – This dip uses real cheeses for a bold, creamy flavor without processed cheese.
- Flexible Cooking Methods – Make it in your smoker, oven, stovetop, or slow cooker.
- Customizable Heat – From mild to fiery, you can tweak the spice level easily.
- Party-Ready – Perfect for entertaining, holidays, or tailgates.
- Cast Iron Bonus – The skillet retains heat well and adds a rustic, smoky flavor when used on the smoker.
Ingredients for Smoked Queso (No Velveeta!)
- 1 lb chorizo, cooked and crumbled
- 1 small onion, diced
- 2–3 fresh jalapeños, sliced or diced (seeds in for heat!)
- 1 (10 oz) can Rotel (diced tomatoes with green chiles)
- 8 oz smoked Gouda, cubed
- 1 1/2 cups shredded quesadilla or Monterey Jack cheese
- 1 (8 oz) block cream cheese, cubed
You can find most of these at your local grocery store, and feel free to adjust the cheeses depending on what you have on hand—cheddar, Colby Jack, or even pepper jack work great too.
How to Make Smoked Queso in Cast Iron
1. Preheat Smoker or Oven
If using a smoker, set it to 225–250°F. That low, slow heat will give your queso the rich smoky flavor we’re after. If you’re baking it in the oven instead, go with 350°F.
2. Combine Everything in the Cast Iron Skillet
In a 12-inch cast iron skillet, add your cooked chorizo, diced onions, jalapeños, and Rotel (don’t drain it). Then scatter in the cubed Gouda, shredded quesadilla cheese, and cream cheese. It’ll look a little wild at first—see image placement below!—but trust the process.
3. Smoke or Bake It
- Smoker method: Place the skillet uncovered on your smoker and cook for 1.5–2 hours, stirring once or twice.
- Oven method: Cover the skillet with foil and bake for 30–40 minutes, stirring once midway through.
The cheeses will slowly melt down and the flavors will combine into a dreamy, spicy, cheesy dip.
4. Stir Until Creamy
Once it’s hot and bubbly, stir well until everything is melted and combined. If your queso is a bit too thick, you can thin it out with a splash of milk or even a bit of beer for added flavor.
Tips for the Best Skillet Queso
- Don’t skip the stir! Halfway through, give it a mix to keep the cheese from scorching.
- Make it your own. Add cooked ground beef or sausage instead of chorizo, or use poblano peppers for a milder kick.
- Add a smoky edge. For extra flavor, add a pinch of smoked paprika or a few drops of liquid smoke.
- Need to transport it? Transfer the queso to a pre-warmed slow cooker to keep it warm for serving.
Optional Add-Ins & Variations
- Vegetarian version: Skip the meat and stir in black beans, corn, or roasted bell peppers.
- Spicier queso: Try chipotle peppers in adobo sauce or use hot Italian sausage instead of chorizo.
- Tex-Mex flair: Add taco seasoning, cilantro, or serve it with lime wedges on the side.
Serving Tips & Storage
- Serve it hot: Queso is best eaten fresh and hot. Keep it warm on the stovetop or transfer to a slow cooker.
- Dip ideas: Classic tortilla chips are great, but it’s also amazing with pretzel bites, veggie sticks, or drizzled over nachos or fries.
- Storage: Store leftovers in an airtight container in the fridge for up to 4 days.
- To reheat: Warm gently in the microwave or on the stovetop with a splash of milk to keep it creamy.
