Creamy, smoky, cheesy goodness with just the right amount of kick — this Smoked Queso is a must-have for parties, game day, or anytime you’re craving the ultimate cheesy dip. Made right on the Blackstone Pellet Grill, it’s loaded with ground beef, two kinds of cheese, and bold seasoning for a rich, irresistible flavor that will have everyone coming back for more.

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Ingredients

For the Queso

• ~1 lb cooked ground chuck (seasoned with Blackstone Street Taco seasoning)
• 2 lb block Velveeta cheese, cubed
• 1 lb block Gouda cheese, cubed
• 1 can cream of jalapeño soup (or cream of chicken)
• Salsa (to taste)
• More Blackstone Street Taco seasoning (for extra flavor)

For Serving

• Fresh cilantro (optional, for garnish)
• Tortilla chips

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Instructions

1. Preheat
   • Preheat the Blackstone Pellet Grill to 300°F.
   • Preheat your Blackstone griddle to cook the meat.
2. Cook the Meat
   • Brown the ground chuck on the griddle, seasoning generously with Blackstone Street Taco seasoning.
3. Assemble the Queso
   • Transfer the cooked beef to a cast iron pan.
   • Add cubed Velveeta, cubed Gouda, cream of jalapeño soup, and salsa.
   • Sprinkle more Street Taco seasoning over the top.
4. Smoke the Queso
   • Place the pan in the pellet grill.
   • Smoke for 1–1.5 hours, stirring every 20–30 minutes, until the cheese is fully melted and the mixture is smooth and bubbly.
5. Finish & Serve
   • Remove from the grill, stir well, and garnish with fresh chopped cilantro (optional).
   • Serve hot with tortilla chips.

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Tips & Variations

• Swap Gouda for Monterey Jack or pepper jack for a spicier version.
• Add cooked chorizo for extra flavor.
• This queso can be kept warm in a slow cooker for serving at parties.