Smoked White Queso Recipes?

Add White American (ironic) instead of Velveeta. Eliminate the Velveeta entirely.

Add heavy cream instead of milk. For every lb of cheese, use a cup of heavy cream.

Not sure my local Rouses has that tbh

I almost said I was just going to buy 5 can of white queso from On the Vorder and just smoke it but I didn't

As an LA to TX transplant I've never had or even seen smoked queso but it sounds good. Thinking now I need to try making some. Have had lots of smoked salsa and have made it, too.

This is an app? 50 people on 4 lbs cheese won't go very far but sometimes it's better to run out than have too much leftover. Depending on the gathering (ages & guys/girls ratio) and what else is being served you may need more.

Rotel is a classic queso ingredient. The chunks add a sort of texture. Salsa isn't uncommon or even pico de gallo. Rotel is the easiest and probably cheapest without being a cheap arse. The spicy version is good for queso.

Browned hamburger meat is very common as is browned chorizo. Personally, I'd go with chorizo and skip the smoking.

Seasonings really need to be done to taste. 1 tsp of each won't measure on your tastebuds against 4 lbs of cheese. Unless you do something like too much salt it's really hard to over season queso.

How are you going to cook & keep at temp?....crock pots?

Well I'm not gmdoing any meat and the milk adds to the overall mass of the queso as well. I cooked everything on the stove then poured into a pan and put on the smoker for 30 minutes to get some smoke flavor.

After that I tried it and felt it needed more flavor so I added more rub along with another 1lb of mozzarella

Pre-made queso will usually always taste like that processed queso. If you don't think the guests will care, buy some tubs from Costco and try smoking it at 225 for an hour. Problem with those is it's super thin and the consistency isn't great.

A couple of thoughts on what you wrote. Mozz is not a good dip cheese. Stick to the Jacks... Monterrey Jack, Colby Jack, Pepper Jack. Also White American and Oaxaca. Do not use pre shredded, instead buy blocks and cube it, no need to shred. Also in my opinion, huge opportunity for meat which is what can get seasoned. I like ground beef, breakfast sausage and chorizo. Also, it will take a lot more than 30 minutes to get any sort of smoke flavor. Heck the cheese wont melt in 30 mins.

I make a guest favorite smoked dip, adapted from several Facebook groups:

32oz Velvetta (either yellow or white or make your own cheese sauce)
8oz White American cubed
8oz Colby Jack cubed
16oz Monterrey Jack cubed
8oz cream cheese
2 cans Rotel
1 can diced chiles with it's juice
1 can Jalapenos (optional and adjustable)
1lb ground beef cooked and seasoned with taco seasoning
1lb breakfast sausage cooked
1tube chorizo (optional)
1 onion diced
2 bell pepper diced

Cook meat then soften onions and peppers in the fat. Cube cheese and dump everything in large disposable roasting pan. Surface area is key so wider×longer is better than deeper. Put disposable pan on baking sheet for support.

Smoke at 225deg + added smoke tube. At ~45 mins, begin stirring every 20 mins. Cheese needs time to absorb smoke, its suggested at least 2 hours but better at 3-4+ hours. The dip is even better covered, put in fridge and reheated the next day.

Eta: Didnt read full thread. For meatless Id still stick to taco and fajita style seasoning. Also, canned chile juice really makes cheese pop with flavor and heat without needing more chunks of anything.

BR winn Dixie's carry it, so I assume most rouses would