Introducing the easiest Traeger smoked queso with chorizo recipe you can make! We wanted to know if tossing a few simple ingredients together in one pan and letting it melt on the grill really did make the best smoked queso dip. It turns out, this queso recipe stands up to the hype, making it a perfect football or party appetizer!

Hand holding chip scooping into queso.

We’ve seen the trend where people are tossing simple ingredients into one pan and not even stirring them together.

They just pop the whole aluminum pan on the grill to let it melt for a cheesy, spicy, delicious queso. So, we wanted to give it a try.

We swapped the disposable foil pan for cast iron, added spicy chorizo sausage, skipped the Velveeta cheese for traditional Mexican cheeses, and put the recipe to the test on our Traeger grill.

And yeah, it turns out we have a new favorite hot cheese dip! This Traeger smoked queso with chorizo is mouthwatering good. There’s nothing like the melty cheese and the smoky flavor—you could eat it by the spoonful! Like an extra cheesy chorizo taco scoopable dip!

It’s the perfect thing to bring to a potluck, game day, or any fun family event. Honestly, you’ll be looking for any excuse to make this queso dip because it’s just that good, and the cooking process is so simple!

We love an excuse to throw anything in the smoker. Plus, this recipe is super easy to make. You just toss everything together and let it smoke! It’s extremely low maintenance, just stir it a few times, and you’re good to go! This traeger smoked queso recipe is one of our favorites!

Skillet full of smoked cheese dip, close up with chips, chorizo and green onions on top for serving.

Why You’ll Love It

  • The recipe is so easy, even kids love to make it.
  • It works on Traeger grills or any type of pellet or traditional smoker.
  • It’s the perfect game day appetizer, tailgating food, or an easy party dip.
  • There’s only one pan, so clean-up is a breeze.
  • And, it’s got tons of cheesy goodness.

What is Smoked Queso?

Queso is a silky smooth cheese dip. It’s a Mexican-inspired appetizer typically enjoyed with tortilla chips. Traditional queso is made from evaporated milk, cornstarch, and cheese. There are a few different variations, like white queso dip. It just depends on the type of cheese used. For this recipe, we are making smoked queso with chorizo and without Velveeta.

We are taking traditional queso, loading it with chorizo, and using the Traeger to smoke it. Next time you’re looking for a delicious dip to serve, give this smoked queso a go!

Ingredients for Traeger smoked queso dip.

Smoked Queso Ingredients

For the easy smoked queso dip:

  • Oaxaca Cheese
  • Quesadilla Cheese
  • Cream cheese – just like with our smoked cream cheese, we recommend full-fat cream cheese for this dip.
  • Pico de gallo – if you don’t have pico de gallo on hand, you can chop up some onions and tomatoes to add to the dip or use a jar of diced tomatoes or salsa.
  • Cooked Chorizo – if you want to up the heat, select a spicy chorizo. Look for the kind that is ground, not the kind that is in firm links. You want this to crumble and be in every bite.
  • Taco Seasoning 

For serving: 

  • Jalapeno Peppers – skip these if you’re sensitive to heat
  • Scallions/Green Onions
  • Cilantro 
  • Tortilla Chips – authentic tortilla chips are best, or your favorite brand!

How to Make Smoked Queso

Now that you have all your ingredients, you’re ready to make the ultimate party dip, Traeger smoked queso!!

First things first, you’re going to prep the smoker to 250 degrees F. We use a Traeger for this recipe because it’s easy to maintain an even heat with a mild smoke flavor from the wood pellets. We love the Jack Daniel’s blend charcoal pellets for a hint of the char-grilled flavor.

This next part is so simple! All you have to do is toss all the ingredients into your cast iron skillet, place it on the pellet smoker and close the lid. Leave it there to smoke for 60 minutes. For the best results, stir the queso after 30 minutes. Then again, every 15-20 minutes until the cheese is melted and creamy. You’ll know when it’s ready because it will be begging to be dipped. 

Since the chorizo was already cooked, you just want the cheese to melt to a smooth consistency and be hot all the way through.

Lastly, remove your queso dip from the pellet smoker and allow it to rest for 5 minutes before serving. 

Keep the dip in the cast iron skillet, as it will continue to hold heat while you eat. 

Sprinkle freshly sliced green onions, cilantro, and sliced jalapenos on top with a bowl or platter of tortilla chips! Then, serve and enjoy! After trying this smoked queso, it’ll be your new favorite cheese dip!

Pro tip: if the dip gets too cool during the game, simply pop the skillet back into the oven for a few minutes to reheat. 

Above shot of skillet filled with cheese dip, topped with tortilla chips, chorizo, and garnishes.

Expert Recipe Tips

  • Instead of using Velveeta cheese as some queso dip recipes use, opt for real cheese! Your queso will taste ten times better that way! Not that we don’t love Velveeta, we do. For a creamier Traeger smoked queso, feel free to use it.
  • We avoid pre-shredded cheese for this recipe. Cubing the cheese right from the block helps this to melt smoothly without clumping when we stir it.
  • If you want additional flavor, consider adding fire roasted tomatoes, green chiles hot sauce, pepper jack cheese, or minced jalapenos to the mix.
  • Family doesn’t like things too spicy? You can use a mild pork sausage or ground beef in the chorizo sausage.
  • A cast iron dutch oven or any oven safe baking dish will work for this recipe. We love cast iron because it retains the heat and will help the cheese stay warm while everyone’s enjoying it.
Above shot of hand scooping smoked queso with chorizo out of a skillet with a chip.


If you have any leftover queso, you can store it in an airtight container and keep it in the fridge for 3-4 days!


Simply pull it out, and reheat it in the microwave in short 30-second burst, stirring in between each, when you’re ready to serve again. This queso is best enjoyed fresh but is pretty good reheated too. So don’t throw out the leftovers! Y

You may need to add a little milk or sour cream when you reheat it to thin it out.


How to thin out smoked queso?

If you’re looking for a thinner consistency, you can always add a little extra milk. Adding a little extra milk will keep your queso creamy while making it slightly thinner. Be mindful of adding too much. You don’t want to make your queso too thin and watery or dilute the smokey flavor with too much milk.

How to keep smoked queso warm?

The cast iron skillet will hold the heat, although if you want to keep it warm for an extended period of time you can transfer it to a slow cooker and set it on low. This way, if you’re serving it at a party, it stays warm so everyone can enjoy it as long as you want.

Cast iron skillet filled with melted smoked cheese dip topped with colorful garnish of pico de gallo,  minced scallions, and tortilla chips.

More Easy Pellet Smoker Recipes

This queso is the perfect dip. There’s nothing like the blend of creamy cheeses and delicious smoky flavor you get from using the Traeger! It’s the perfect dip to bring to family game night or to serve during Sunday night football. It’s sure to be one of your family’s favorite recipes and a true crowd pleaser. Be prepared to start receiving requests for this queso dip recipe!

We hope you enjoy this recipe as much as we do! Let us know what you think of it in the comments!

Traeger smoked queso with chorizo

5 from 20 votes
Prep: 5 minutes
Cook: 1 hour
Resting Time: 5 minutes
Total: 1 hour 10 minutes
Servings: 24
This easy smoked queso dip without velveeta is made in one pan with a few ingredients on the smoker for a delicious gooey cheesy dip loaded witg flavor!


For the easy smoked queso dip:

  • 10 oz Oaxaca cheese
  • 10 oz Quesadilla cheese
  • 8 0z Cream cheese
  • 1 cup Pico de gallo
  • 1 lb Chorizo cooked and drained
  • 1 tbsp Taco seasoning

For serving:

  • Jarred sliced jalapenos
  • Scallions / green onions
  • Cilantro
  • Tortilla chips


Prep the smoker:

  • Prep smoker to 250F

Smoke the dip:

  • Toss the ingredients into a 9” cast iron skillet.
  • Place on the pellet smoker
  • Close the lid and smoke for 60 minutes, stirring once after 30 minutes and again every 15 minutes after until the cheese is melted and creamy, begging to be dipped


  • Remove from the pellet smoker and allow to rest 5 minutes before serving.


  • Keep the dip in the cast iron skillet, as it will continue to hold heat while you eat.
  • To serve, sprinkle freshly sliced green onions, cilantro, and sliced jalapenos over top with a bowl or platter of tortilla chips.


If the dip gets cool during the game, simply pop the skillet back into the oven for a few minutes to reheat.
We make this smoked chorito without velveta but if you want to add some old fashioned melted goodness to it, cubed American cheese goes a long way to add a creamy texture.


Serving: 1g | Calories: 98kcal | Carbohydrates: 0.5g | Protein: 6g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 0.01g | Monounsaturated Fat: 0.03g | Cholesterol: 16mg | Sodium: 341mg | Potassium: 0.4mg | Fiber: 0.02g | Sugar: 0.03g | Vitamin A: 84IU | Vitamin C: 0.05mg | Calcium: 7mg | Iron: 0.4mg
Course: Appetizer
Cuisine: American, barbeque
Author: Kita Roberts

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Well, Hey, Y’all.

Kita is a multi-talented individual, boasting numerous accomplishments such as being an award-winning recipe developer, world-traveled professional photographer, and journalist. As the lead creative force behind Girl Carnivore®, she is widely recognized as an authority on all things meat.


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5 from 20 votes (16 ratings without comment)

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  1. Hi Kita! I came across this delicious recipe and am trying today for game day! Question; what flavor Traeger pellet did you use to smoke this dip?

    Thank you and so glad I found this page!

    1. Hi Hi Ms Pacheco, I am so sorry I missed this comment yesterday. We ususally use Jack Daniel’s charcoal pellets in our Traeger smoker for added BBQ flavor. However, any good wood pellet would work. Id recommend hickory or BB competition blend too for a balanced wood flavor.

  2. 5 stars
    Sadly I don’t have a smoker so I put it on the grill and added some damp wood chips every 20 minutes or so–DELISH!

  3. 5 stars
    This was so good. I used my Pit Boss smoker (I don’t have a Traeger) and it came out perfect. I added a little bit of fresh minced garlic too.

  4. 5 stars
    Hi Kita so here’s the question I had on FB: If I can’t find the cheeses you used, what others do you suggest?
    Can I make it in the oven? I don’t have a smoker.

    1. Hey Marcela, I am so sorry facebook isn’t letting me see the comments on this post. For the optional cheeses: Velveeta is a great choice – it melts smooth and creamy. American also melts in. And then a blend of Monterrey jack is also a good one.

      Cant wait to see your version!