Earthquake Smoked Queso

Earthquake Smoked Queso

Posted by Heather Weick on 6th Nov 2024

Earthquake Spices has put an all-American spin on a classic football and party appetizer favorite! When you prepare your queso on a smoker you are left with an unmatched smoked flavor that just cannot be achieved with traditional preparation! This garlicy, smokey, and spicy dip features the pungent bite of gouda, sharp cheddar, and pepper jack cheese and the signature spiciness of Chile, jalapeno, and habanero peppers.

Recipe was prepared in a large Aluminum/Disposable Baking Pan.

Ingredients:

  • 8oz Smoked Gouda
  • 8oz Pepper Jack
  • 16oz Sharp White Cheddar
  • 1-2 diced FRESH Jalapeno peppers (based on desired heat)
  • 1/2 finely diced red onion
  • 2 10oz cans "Original Rotel"
  • 1 4oz can of diced green chiles
  • 1 10.5 oz can of Cream of Chicken Soup
  • 2 Tbsp of your favorite BBQ Rub
  • 2-4oz of Death by Garlic- Roasted hot sauce (based on desired heat)

Optional:

1lb Browned Ground Beef 

OR

1lb Shredded Chicken

  1. Heat Smoker to 225 (control temp to prevent "breaking the cream") 
  2. Cut cheese into cubes and add to aluminum pan
  3. Open all cans and add to Pan 
  4. Add jalapeno and red onion (diced as described above)
  5. OPTIONAL STEP: Add Browned beef or shredded chicken
  6. Season with BBQ rub and Death by Garlic- Roasted hot sauce
  7. Add dip to 225 degree smoker and smoke for 1 hour
  8. Stir well and smoke for additional hour
  9. Remove from Heat, Let Sit for 20 minutes
  10. Stir and Enjoy!
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