Smoked Chorizo Queso

Smoked Chorizo Queso finished and sitting on the smoker.

And just like that… We’re back with another smoker recipe: Smoked Chorizo Queso. Because I love any excuse to use my Oklahoma Joe’s Bronco Drum Smoker. 


Smoked Chorizo Queso is rich and creamy, spicy, and loaded with perfectly cooked pork chorizo. Plus, this recipe also includes a super quick and easy homemade guacamole recipe for garnish. It is so freaking delicious! 


Smoked Chorizo Queso is perfect for Cinco de Mayo, tailgating, or for summer BBQs. And with that, let’s dive in!

Post Sponsored by Oklahoma Joe’s


Guacamole for our Smoked Chorizo Queso


Today we’ll actually start my Smoked Chorizo Queso with homemade guacamole. It’s super simple and a great way to add a little extra something to the queso. This guacamole recipe is great on its own too, so if you’re craving guacamole it’s perfect for that too! 


Smoked Chorizo Queso getting started in the skillet on the smoker.


To make homemade guac, combine peeled and seeded avocados, chopped red onion, chopped cilantro, lime juice, diced and seeded jalapeño, black pepper, and salt together in a bowl. Mash together until fully combined. This is a pick your path kind of dip, so make it as chunky or as smooth as you like! 


To finish it out, taste and re-season as necessary. Try not to eat all of it before the Smoked Chorizo Queso is done. They’re great together! 


For more with guacamole, check out my Chorizo SmashburgersLoaded Steak Fries and Carne Asada Breakfast Tacos.


Make Your Smoked Chorizo Queso


Next up is our queso, and this queso assembly could not be easier.


First, add a cast-iron skillet or foil cooking pan to the smoker. To the pan, add cooked pork chorizo, the melting cheese of your choice (I like to use Velveeta), plain cream cheese, shredded cheddar cheese, diced tomatoes, diced onion, diced jalapeños, and a light beer or milk. I highly recommend shredding your own cheese for the smoked chorizo queso. It melts so much better than pre-shredded and the flavor is unmatched! Trust me on this. It’s worth the little bit of extra time.


Now, close the lid of the smoker and allow the queso to smoke for 45 minutes or until the cheese is nice and soft. 


Smoked Chorizo Queso with all ingredients melted together and ready to be garnished.


Next, use a spoon to stir the queso up. We want the cheese to be nice and smooth. Sometimes, the queso can get pretty thick as it smokes. Feel free to add an extra splash of milk as needed to thin it out. Then stir to make sure it’s all nice and smooth.


Close the lid of the smoker and allow the queso to continue cooking for another 20 or 25 minutes. Next, pull the skillet off of the smoker and let the Smoked Chorizo Queso cool for a couple of minutes.


Want to try another queso variation? Check out my Skillet Choriqueso and Smoked Nashville Hot Chicken Queso.


Top and Serve Your Smoked Chorizo Queso


To finish out your queso, top it off with a scoop of your fresh guacamole, a few tomato slices, sliced white onion, a few pieces of jalapeño, and a dollop of sour cream.


I like to serve my Smoked Chorizo Queso with a pile of salty tortilla chips, straight from the skillet! This queso is basically impossible to stop eating. You’ve been warned. 


Queso sitting on the smoker with small flames in the background.


For more delicious recipes, check out my second cookbook Flavor X Fire or my first cookbook Food X Fire!

Needing more spice in your life? My spice line can help with that. Check them out here.

Full Length Recipe Video on Facebook!


Smoked Chorizo Queso
Prep Time
15 mins
Cook Time
1 hr
Total Time
1 hr 15 mins

Smoked Chorizo Queso is the dip that every chip wants to be coated in!

Course: Appetizer, Main Course, Snack
Cuisine: American
Keyword: Smoked Chorizo Queso
Servings: 6 People
Calories: 646 kcal
Author: Derek Wolf
  • 1 lb Cooked Pork Chorizo
  • 16 oz Melting Cheese Velvetta or similar & cubed
  • 4 oz Plain Cream Cheese
  • ¼ cup Shredded Cheddar Cheese
  • cup Diced Tomatoes
  • cup Diced White Onions
  • 1.5 tbsp Diced Jalapeño’s
  • 2-3 oz Light Beer or Milk your preference
  • 2 Ripe Avocados removed from skin and seed
  • cup Red Onion chopped
  • cup Cilantro chopped
  • 2 medium Limes juiced
  • 1 Jalapeno stemmed seeded & diced
  • Black Pepper to taste
  • Kosher Salt to taste
  • Chopped Cilantro
  • Sliced Jalapeño’s
  • Diced Tomatoes
  • Diced Onions
  • Sour Cream
  1. Preheat your Oklahoma Joe’s Drum Smoker to 250F for indirect cooking. Add some wood chips or wood chunks for added smoke flavor.
  2. In a bowl, mix together the homemade guacamole and set to the side until ready to use.
  3. Add a cast iron skillet or foil cooking pan to the smoker along with all the ingredients for the queso. Close the lid and let it smoke for 45 minutes until the cheese has softened and is almost melted. Once the cheese is looking good, use a spoon to stir up the queso until fully incorporated. If the queso is too thick for your liking, add some milk to the skillet to thin it out and keep stirring until fully incorporated again. Close the lid and let the queso continue cooking for 20-25 more minutes or until it is to your liking. When the queso is done, pull it off and let it cool for 2-3 minutes.
  4. Garnish your queso with some guacamole, sliced tomatoes, sliced onions, sliced jalapenos, chopped cilantro and some sour cream. Serve with tortilla chips and enjoy!

Recipe Video

Nutrition Facts
Smoked Chorizo Queso
Amount Per Serving
Calories 646 Calories from Fat 477
% Daily Value*
Fat 53g82%
Saturated Fat 23g144%
Polyunsaturated Fat 2g
Monounsaturated Fat 9g
Cholesterol 128mg43%
Sodium 1882mg82%
Potassium 596mg17%
Carbohydrates 20g7%
Fiber 6g25%
Sugar 7g8%
Protein 24g48%
Vitamin A 1400IU28%
Vitamin C 22mg27%
Calcium 343mg34%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet. Nutrition Disclaimer: We are not dietitians or nutritionist. Nutritional information on comes from online calculators. While we attempt to make this information accurate, it should only been viewed as an estimate.


2 thoughts on “Smoked Chorizo Queso”

  1. Avatar for Brian Brian says:

    More of a question than a reply, but I don’t have a smoker and was wondering how this recipe would do in a regular gas-powered grill or oven.

    1. Avatar for Derek Wolf Derek Wolf says:

      Great! Just run it indirectly using a two zone heat with some smoking chips if you want that smoke flavor. If not, then cook it slowly over low heat (275-300F) making sure to stir frequently. This will shorten the cook quite a bit to only 10-15 minutes.

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