Smoked Chorizo Queso Dip

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Around The Fire Cooking

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This smoked chorizo queso dip brings chorizo, several cheeses, peppers, cilantro, canned soup, green chiles, and mild salsa together in one pan. It can be made in either the oven or a smoker, then finished with Cotija and served with chips.

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Watch How to Make It

A person holds a tube of Cacique chorizo sausage over a nonstick frying pan on an electric cooktop, preparing to cook.

A person chops vegetables over a foil tray filled with cubed cheese, cream cheese, and chopped green onions, preparing ingredients on a wooden countertop in a kitchen.

The cheese selection includes Velveeta, cream cheese, Red Apple Cheese Sriracha Gouda, Sonoma Cheese Pepperjack, and Cotija. The Cotija is reserved for the topping after the pan comes off the heat.

A person slices large blocks of orange cheddar cheese on a wooden cutting board with a large knife.

A person places a foil tray filled with colorful chopped veggies and ground meat onto a smoking grill labeled Wood Pellet Grills outside on a sunny day.

Cooking

Dice the orange bell pepper, green bell pepper, and cilantro. Open the cream of chicken soup, Rotel Mild Salsa, and green chiles so they are ready to add.

A person opens a bag of tortilla chips next to a large foil tray of cheesy dip topped with herbs and crumbled meat on a kitchen counter.

Cooking

Combine the cooked chorizo, chopped cheeses, cream cheese, diced bell peppers, cilantro, cream of chicken soup, green chiles, and Rotel in a pan. Place the pan in either an oven or smoker set to 275 degrees.

A hand holds a tortilla chip scooping cheesy, chili dip from a foil tray. The dip is topped with crumbled sausage, cheese, and chopped herbs.

Stir occasionally to mix the cheeses as the dip cooks. Remove the pan and top the dip with crumbled Cotija cheese. Serve the smoked chorizo queso dip with your favorite bag of chips.

Two hands pour canned diced tomatoes onto a metal tray filled with cubed cheese, cream cheese, and chopped herbs, all sitting on a wooden countertop in a kitchen.

How To Make It

Cook chorizo in a pan, drain, and set aside. Chop all the cheese, other than cream cheese, into pieces.

Dice the bell peppers and cilantro. Open the cans of soup, Rotel, and green chiles.

Combine everything in a pan in either your oven or smoker at 275 degrees, stirring occasionally to mix cheeses. Remove and top with crumbled Cotija cheese.

Serve with your favorite bag of chips and enjoy.

Frequently Asked Questions

What temperature should I use for Smoked Chorizo Queso Dip?

Combine everything in a pan in an oven or smoker at 275F, stirring occasionally to mix the cheeses.

Do I need to cook the chorizo before adding it to the dip?

Yes. Cook the chorizo in a pan, drain it, and set it aside before combining it with the other ingredients.

Which cheeses are used in this queso dip?

The recipe uses Velveeta cheese, cream cheese, Red Apple Cheese Sriracha Goudal, Sonoma Cheese Pepperjack, and Cotija cheese.

When should I add the Cotija cheese?

Remove the dip from the oven or smoker, then top it with crumbled Cotija cheese.

What should I serve with Smoked Chorizo Queso Dip?

Serve the dip with your favorite bag of chips.

Wrapping Up

This is a straightforward pan of queso for sharing with chips.

Recipe created by Around The Fire Cooking for Trust Me Try It.

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