Smoked Queso Without Velveeta (Easy Traeger Recipe)

A cast-iron skillet filled with creamy, smoked queso dip topped with chopped herbs sits on a light wooden surface. Fresh cilantro and a bowl of tortilla chips are nearby.

5 from 1 vote

Smoked Queso Without Velveeta (Easy Traeger Recipe)

Smoked Queso is a warm, creamy smoked cheese dip made with real cheese, blended cottage cheese, and fire-roasted tomatoes, slowly infused with smoke for deep, savory flavor. It's an easy appetizer that works well for backyard BBQs, game day spreads, and casual gatherings where you want something comforting but still made with quality ingredients. Unlike traditional smoked queso recipes that rely on Velveeta, this smoked queso is made with real cheese and simple ingredients, using a blended base to stay smooth and creamy.

Prep Time10

Cook Time1

Total Time1 10

Course: Appetizer, BBQ

Cuisine: American, BBQ

Servings:

Calories: 228kcal

Author: Nadia

Equipment

1 Traeger Grill
1 Cast Iron Skillet
1 Food Processor/Blender

Ingredients

½ cup Cottage Cheese full-fat, or low-fat blended smooth
5 oz Sharp Cheddar Cheese freshly shredded
5 oz Gruyère Cheese freshly shredded
½ cup Whole Milk plus more as needed
1 tablespoon Gluten-Free Flour
½ teaspoon Smoked Paprika
⅛ teaspoon Garlic Powder
¼ teaspoon Cayenne Pepper
½ teaspoon Sea Salt
15 oz Canned Fire-Roasted Tomatoes With Green Chilies well drained
4 oz Can Diced Green Chilies drained

Instructions

Step 1. Preheat the smoker. Preheat your smoker to 225°F using a mild wood like apple, pecan, or cherry. This queso doesn't need aggressive smoke, so avoid anything too strong like mesquite or hickory.
Step 2. Blend the cheese base until smooth. Add the cottage cheese, shredded cheddar, shredded Gruyère, milk, flour, smoked paprika, sea salt, and any additional seasonings to a high-speed blender or food processor. Blend until completely smooth and creamy, stopping to scrape down the sides as needed. The mixture should be thick but pourable. If it's too thick to blend, add milk 1 to 2 tablespoons at a time until smooth. You may need up to ¾ cup of milk.
5 oz Sharp Cheddar Cheese, 5 oz Gruyère Cheese, ½ cup Cottage Cheese, ½ cup Whole Milk, 1 tablespoon Gluten-Free Flour, ½ teaspoon Smoked Paprika, ⅛ teaspoon Garlic Powder, ¼ teaspoon Cayenne Pepper, ½ teaspoon Sea Salt
Step 3. Stir in the tomatoes and chilies. Pour the blended cheese mixture into an 8-inch cast iron skillet, then gently stir in the well-drained fire-roasted tomatoes and green chilies until evenly distributed.
15 oz Canned Fire-Roasted Tomatoes With Green Chilies, 4 oz Can Diced Green Chilies
Step 4. Smoke gently to build flavor. Place the skillet uncovered on the smoker and let it smoke at 225°F for 30 minutes. This gives the queso time to warm through and start picking up smoke flavor.
Step 5. Increase the heat and finish. Increase the smoker temperature to 250°F and continue cooking for 20 to 30 minutes, stirring once halfway through. The queso should look glossy, smooth, and scoopable. If it thickens more than you like, stir in warm milk 1 tablespoon at a time until it reaches your preferred consistency.
Step 6. Rest and serve. Remove the skillet from the smoker and let it rest for about 5 minutes, then give it one final stir before serving. Finish with your favorite toppings if desired.

Notes

Expert Tips & Notes

Drain the tomatoes and green chilies really well. Extra liquid is the fastest way to thin out the queso and dull that creamy texture you're going for.
Take the time to blend the cheese base until completely smooth before it hits the smoker. This one step is what keeps the queso creamy and stable without relying on Velveeta.
Don't overdo the smoke time. Keeping the total cook time under an hour helps the cheese stay smooth instead of tightening or breaking.
Stir gently and only when needed. A light stir now and then helps everything heat evenly, but too much stirring can work against the texture.
If you're serving it later, rewarm slowly over low heat with a splash of milk. This brings the queso back to a smooth, scoopable consistency without drying it out.

Nutrition