Smoked Wagyu Chorizo Queso Dip

Rich, smoky, and downright addictive—this queso is the ultimate party dip.
Loaded with three kinds of melty cheese, spicy chorizo, smoky adobo, and the bold kick of BBQ rub, this queso isn’t just a side—it’s the star of the show. Perfect for game day, tailgates, backyard barbecues, or any time you're craving a warm, cheesy crowd-pleaser. Serve with corn chips and a cold beer, and you're golden.

Ingredients

• 16 oz Velveeta Cheese
• 8 oz Pepper Jack Cheese
• 8 oz Gouda Cheese
• Two 10 oz cans Rotel Salsa (we used mild, but spice it up if you’d like)
• One 10.5 oz can Cream of Mushroom Soup
• ¼ cup Adobo Sauce (from a can of chipotle peppers)
• 4 tbsp BBQ Rub
• 1 lb Wagyu Chorizo
• ¼ cup Diced Tomatoes (for garnish)
• 2 tbsp Chopped Cilantro (for garnish)

Directions

1. Preheat your smoker to 250°F.

2. Cook the chorizo in a skillet over medium heat until browned and fully cooked. Drain any excess fat and set aside.

3. Cube the cheeses (Velveeta, Pepper Jack, and Gouda) and place them in a Dutch oven or cast-iron pan.

4. Add the mix-ins: Pour in the Rotel salsa, cream of mushroom soup, adobo sauce, and BBQ rub. Stir to combine.

5. Add the cooked chorizo to the cheese mixture and stir again to incorporate everything evenly.

6. Smoke uncovered for about 1 hour, stirring every 10–15 minutes. The queso should be smooth, creamy, and bubbling by the end.

7. Garnish & serve: Top with diced tomatoes and fresh cilantro. Serve hot with corn chips and don’t forget the cold beer!

Ready to get started? 

Not all chorizo is created equal and when it’s made with premium American Wagyu, you’re in for something truly special. Our Wagyu Chorizo brings bold spice, rich marbling, and unbeatable flavor to every bite. It’s the secret weapon that takes this queso from good to unforgettable.

You can find our Wagyu Chorizo at Valor Provisions, where we partner with veteran-owned farms to bring you ethically raised, expertly crafted meats. Stock up now and keep a few packs on hand for your next cookout or tailgate. You won’t regret it.

Recipe provided by Matt Arnold