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Smoked Chorizo Queso on the Big Green Egg | Backyard Smoke Show
There are plenty of queso recipes out there, but this one might just be the easiest—and the most addictive. Smoked Chorizo Queso on the Big Green Egg is creamy, smoky, spicy, and loaded with melty cheese and savory sausage. It’s a guaranteed hit at football parties, tailgates, and family gatherings.
The best part? You only need one skillet and a few simple ingredients. Toss them together, let the Egg do the work, and you’ve got a dip that’s better than anything from a jar.
Why You’ll Love This Recipe
- The recipe is so simple that anyone can make it 😉
- Works perfectly on the Big Green Egg
- Great for game day, tailgating, or potlucks
- Just one pan means easy cleanup
- Packed with cheesy, smoky flavor
Ingredients for the Queso
- Oaxaca cheese
- Queso Chihuahua (or quesadilla cheese)
- Cream cheese (full-fat recommended)
- Pico de gallo (or diced onions and tomatoes, salsa, or jarred tomatoes)
- Cooked chorizo (fresh ground preferred for less grease)
- Spiceology Chile Margarita Mexican Seasoning
Optional Toppings:
- Fresh jalapeño slices
- Scallions or green onions
- Chopped cilantro
EGGcessories
How to Make Smoked Chorizo Queso
1. Set Up the Egg
Preheat your Big Green Egg for indirect cooking at 250°F with the convEGGtor in place, legs up. Remove the cooking grid. Place your cast iron skillet directly on the convEGGtor to preheat.
2. Cook the Chorizo
Add the chorizo to the hot skillet and cook for about 5 minutes, breaking it apart as it cooks.
3. Add the Cheese and Pico
Layer in the Oaxaca cheese, Chihuahua cheese, cream cheese, and pico de gallo. Sprinkle lightly with Chile Margarita seasoning. Close the dome of the Egg. There’s no need to stir just yet.
4. Smoke the Queso
Let the skillet smoke for 60 minutes. For best results, stir after 30 minutes, then again every 15 to 20 minutes until everything is melted, smooth, and creamy.
5. Rest and Garnish
Once the queso is melted, remove it from the Egg and let it rest for 5 minutes. Keep it in the cast iron skillet—it will stay hot while you serve. Top with fresh jalapeños, scallions, and cilantro.
6. Serve
Serve directly from the skillet with tortilla chips, warm flour tortillas, or fresh veggies for dipping.
Expert Tips
- Skip Velveeta—real cheese gives you better flavor and a smoother melt.
- Buy cheese in blocks and cube it instead of using pre-shredded. This prevents clumping.
- Add-ins like fire-roasted tomatoes, green chiles, or pepper jack cheese are great for extra flavor.
- For a milder dip, swap the chorizo for mild sausage or ground beef.
- A cast iron Dutch oven works too, but a skillet keeps the queso hot while serving.
Final Thoughts
Smoked Chorizo Queso on the Big Green Egg is everything you want in a dip—cheesy, smoky, savory, and just spicy enough to keep you coming back for more. With easy prep, one skillet, and the unmatched flavor of live-fire cooking, this queso will be the star of your next party or tailgate.
Grab your chips, fire up the Egg, and dig in.
