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Smoked Queso Dip

Smoked queso dip with melted golden cheese, smoky flavor, and visible jalapeños floating on top. Made in a cast iron skillet for a smooth, pull-apart melt that stays scoopable over low heat.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 8 servings
Course: Appetizer
Cuisine: Mexican-American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Shredded white cheese
  • 1 lb white cheese (Oaxaca or mozzarella)
Roasted peppers
  • 8 oz poblano peppers Roasted and diced
Chorizo
  • 0.5 lb chorizo Cooked and crumbled
Cream and butter
  • 0.25 cup heavy cream
  • 2 tbsp butter
Smoky seasoning and heat
  • 0.25 tsp smoked paprika
  • 1 jalapeño Sliced
  • 0.25 tsp salt To taste
  • 0.25 tsp pepper To taste
Serving
  • 1 tortilla chips For serving

Equipment

  • 1 cast iron skillet

Method
 

Melt the queso base
  1. Melt butter in a cast iron skillet over medium heat, then add the shredded white cheese and stir constantly until melted and smooth, about 5 minutes. Watch for a glossy, uniform melt with no visible dry cheese.
  2. Stir in heavy cream and smoked paprika, mixing until fully incorporated, about 2 minutes. The queso should look evenly creamy and lightly speckled.
Mix in smoky fillings
  1. Fold in the roasted poblano peppers and cooked chorizo, mixing gently until evenly distributed, about 6 minutes. You should see colorful pepper bits and crumbled chorizo throughout.
  2. Top the queso with sliced jalapeños, then season with salt and pepper to taste. The jalapeños should be clearly visible on top before serving.
Serve
  1. Keep the queso warm on low heat until ready to eat, about 2 minutes, stirring once or twice if needed. Serve immediately with warm tortilla chips so the dip stays scoopable.

Notes

For the smoothest melt, shred your Oaxaca or mozzarella finely and keep the heat at medium once the cheese goes in—high heat can make it grainy. Store leftovers in an airtight container in the refrigerator up to 3 days; rewarm gently on the stovetop over low heat with a splash of heavy cream if needed. Freezing isn’t recommended because the texture can separate. If you want it lighter, use reduced-fat cheese and light cream, and keep stirring on low for a better texture.