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Smoked Queso Dip

Smoked queso dip made in a cast iron skillet with a creamy, melted texture and smoky char. Oaxaca or mozzarella cheese melts smooth, with poblano peppers and chorizo folded through and jalapeños floating on top.
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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: 680
Ingredients Equipment Method Notes

Ingredients
  

Smoked queso dip
  • 1 lb white cheese Use Oaxaca or mozzarella; shred for faster melting.
  • 8 oz poblano peppers Roast and dice before adding.
  • 0.5 lb chorizo Cook and crumble before folding into the queso.
  • 0.25 cup heavy cream
  • 2 tbsp butter
  • 0.25 tsp smoked paprika
  • 1 jalapeño Slice; keep some on top for visible floating pieces.
  • salt and pepper Season to taste.
  • 1 tortilla chips For serving; warm if possible.

Equipment

  • 1 cast iron skillet

Method
 

Melt the cheese base
  1. Melt the butter in a cast iron skillet over medium heat, then add the shredded white cheese and stir constantly until completely melted and smooth (about 2–4 minutes). Watch for a glossy, lump-free melt before moving on.
Season and combine
  1. Stir in the heavy cream and smoked paprika until fully incorporated and the queso looks silky and evenly colored (about 1–2 minutes). The surface should look uniform with no dry cheese streaks.
Fold in fillings
  1. Fold in the roasted poblano peppers and cooked chorizo gently to distribute evenly without breaking up the curds (about 5–7 minutes). Keep stirring just enough to keep everything suspended and warm.
Top and smoke-style finish
  1. Top the queso with the sliced jalapeño and season with salt and pepper to taste (about 1 minute). You should see bright jalapeño slices floating on the melted surface.
Warm and serve
  1. Keep warm on low heat and serve immediately with warm tortilla chips (about 3–5 minutes). Look for light bubbling at the edges and a steady, melted consistency.

Notes

Pro tip: shred the cheese fresh and keep the skillet at medium heat while melting so you get a smooth, creamy texture instead of clumps. Refrigerate leftovers in an airtight container for up to 3 days and rewarm gently on low with a splash of heavy cream or milk. Freezing isn’t recommended because the cheese texture can turn grainy after thawing. For a lower-fat swap, use reduced-fat mozzarella/Oaxaca and use 2–3 tbsp less cream, mixing until fully smooth.