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Smoked Queso Vs. Smoked Cream Cheese

Smoked Queso vs. Smoked Cream Cheese

Fire up the smoker, we're making a smoked queso and smoked cream cheese! Two of the simplest, most delicious recipes we know you'll love!

Watch Kosmo put these two recipes to the test in our new YouTube video!

You Will Need

Smoked Queso Ingredients:

  • Kosmos Q Smoked Queso vs. Smoked Cream Cheese Bundle
  • 1.5 lbs 80/20 ground beef
  • 1 block of Velveeta cheese
  • 2 White Onions (sliced thin)
  • 1 can cream of Mushroom Soup
  • 1 can Ro-tel, drained
  • 1 can Chilli-Ready Tomatoes
  • 2 cups shredded Cheese Blend
  • 1/2 cup of Pickled Jalapeños
  • 1 whole Jalapeno

Smoked Cream Cheese Ingredients:

The Prep

Let's get this party started! First up, as with any recipe, you will want to get all the hard work out of the way. Slice your onions as thin as you can get them, and get those cans open.

First, let's deal with the queso. In a large, cast iron pan/skillet, sauté the sliced onions, until they are softened and slightly translucent. Next up, add the ground beef to the same pan, and season liberally with both Cow Cover Hot and The Best Garlic Jalapeño rubs. Of course, this is what we use - feel free to use your favorite spice blend instead!

Smoked Queso

Cook the beef with the onions in the skillet, breaking large chunks up and stirring to get all of it to a nice brown color.

Have your pit preheated to 300ºF (149ºC). Add the cream of mushroom and the drained Rotel, as well as the cheese blend and pickled jalapeño to the pan. Then move it to the smoker over indirect heat.

Let everything cook for 45 minutes. Remove the skillet, stir everything together, then place it back on the heat. Cook for 15 more minutes, until everything melts together. Your smoked queso is good to go!

Smoked Cream Cheese

Place the block of cream cheese in a smoker-safe pan. Brush all sides of the block with olive oil, and season generously with the rub. Now cover the pan with foil, and place it on your smoker, preheated to 300ºF (149ºC). 

Smoke the cream cheese until softened, about 2-3 hours. Then remove from pit and cover with Apple Habanero Rib Glaze to taste.

The Payoff

Now you've got your cream cheese and your smoked queso - only thing that's left is to serve them and enjoy!

Catch you on the next recipe!

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