This hearty and flavorful dish is perfect for a crowd. It features a creamy queso loaded with shredded smoky chicken. Tomatoes, cilantro, and jalapenos add a nice touch of heat. The creamy queso cools down the heat from the peppers and helps to bind all of the ingredients together. This dish is sure to be a hit at your next party or football gathering!

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Smoked Chicken

Smoked chicken has a rich, smoky flavor that is slightly sweet and slightly salty. The smoke flavor is typically mild, but can be more pronounced depending on the type of wood used for smoking. Smoked chicken is also  juicy and tender, making it a great addition to any recipe. Try this smoked chicken out with shredded bbq chicken sandwiches or smoked chicken quesadillas

Processed Cheese

Processed cheese is used in queso because it helps to create a smooth, creamy texture and a rich, cheesy flavor. It also helps to prevent the cheese from separating and becoming lumpy. While some people prefer to use all-natural cheeses in their queso, processed cheese is a good option for those who want a quick and easy way to make a delicious queso dip.

Cheddar Cheese Block

A block of your favorite cheese is the key ingredient. Use a block rather than bagged cheese, as bagged cheese is dusted with an anticoagulant that can sometimes prevent the cheese from coming together.

Jalapeno

Jalapeños add a spicy, slightly fruity flavor to queso. They can also add a bit of heat, depending on how many you use. If you’re not a fan of spicy food, you can use less jalapeños or omit them altogether.

Cilantro

Cilantro has a bright, fresh, and slightly grassy flavor that pairs well with the rich, creamy flavor of queso. It also adds a touch of color and visual appeal to the dish.

Roma Tomato

Tomatoes add a bright, acidic flavor to queso. They also add a bit of sweetness, which helps to balance out the richness of the cheese. If you’re not a fan of tomatoes, you can omit them from the recipe or use a very small amount. However, I highly recommend using tomatoes in queso, as they really help to make the dish taste more authentic.

TIPS & TRICKS FOR THE BEST SMOKED CHICKEN CHEESE DIP

No onions

There are a few reasons why you shouldn’t add onions in queso.

• Onions can make the queso taste bitter. When onions are cooked, they release a compound called thiosulfinate, which can have a bitter taste. This is especially true if the onions are cooked for a long time or at a high temperature.
• Onions can make the queso watery. When onions are cooked, they release water. This can make the queso watery and less creamy.
• Onions can overpower the other flavors in the queso. Onions have a strong flavor, and they can easily overpower the other flavors in the queso. This can make the queso taste unbalanced.

If you want to add a little bit of onion flavor to your queso, you can try adding a small amount of chopped onion at the end of cooking. This will help to prevent the onion from becoming bitter, and it will also help to keep the queso from becoming watery. However, I would recommend avoiding adding too much onion, as it can easily overpower the other flavors in the queso.

Seasoning the Chicken

For this recipe, you can use your preferred seasoning. I like to make a large batch of chicken pieces to use in other dishes, so I use a strong and flavorful marinade that is also neutral enough to be incorporated into other dishes. Separate the chicken for later in the week recipes like tacos, salad, pulled chicken sandwiches or wrap. Maximize your smoker and your time!

Shredding the Chicken

1. Let the chicken cool completely before shredding. This will make it easier to shred and will help to prevent the chicken from becoming stringy.

2. Use two forks to shred the chicken. This will help to break up the chicken into smaller pieces and will make it easier to mix with the other ingredients.

3. Shred the chicken against the grain. This will help to create a more tender and flavorful shredded chicken.

4. Use the shredded chicken immediately or store it in an airtight container in the refrigerator for later use.

Selecting the Cheese

The best cheese for queso is one that melts easily and evenly, with a mild flavor that won’t overpower the other ingredients. For a party, I like to add a stick of cream cheese to the mix, since it will help the cheese from seizing and becoming lumpy. Processed cheese also helps give the queso that classic flavor that we all know and love. To finish it off, I shred a block of cheddar cheese to give the queso the correct body. For queso blanco, all white cheeses are used, but follow the same principle.

Here are some specific cheeses that work well for queso:

• Monterey Jack

• Colby Jack

• Muenster

• Asadero

• Oaxaca

For queso blanco, you can use any combination of white cheeses, such as:

• Oaxaca

• Queso fresco

• Cotija

• Quesadilla 

Once the cheese has melted and is smooth and creamy, you can add your favorite toppings, such as:

• Pico de gallo

• Chopped cilantro

• Diced onions

• Tomatillos

• Jalapeños

Thick vs Thin

If you prefer a thinner queso add more milk if you prefer a thicker queso skip the starch and melt  a little more cheese to melt. Thick or thin queso comes down to personal preferences.

Melting

There are a few reasons why you should melt cheese low and slow for queso.

• It prevents the cheese from burning. When you melt cheese over high heat, it can quickly burn and become bitter. Melting cheese low and slow gives it more time to melt evenly and prevents it from burning.
• It helps to create a smooth, creamy texture. When you melt cheese over high heat, it can cause the proteins in the cheese to break down and form clumps. Melting cheese low and slow helps to prevent this from happening, resulting in a smooth, creamy texture.
• It helps to preserve the flavor of the cheese. When you melt cheese over high heat, it can cause the flavor to be lost. Melting cheese low and slow helps to preserve the flavor of the cheese.

So, if you want to make the best queso, be sure to melt the cheese low and slow.

Reheating

• Remove the queso from the refrigerator and let it come to room temperature for about 30 minutes.
• Heat a medium saucepan over medium heat.
• Add the queso to the saucepan and stir gently to heat through.
• Add additional milk or water if needed to thin the queso.
• Stir in your favorite toppings, such as shredded chicken, salsa, guacamole, or sour cream.
• Serve immediately.

Can you make queso in the Oven vs. Crock pot 

When it comes to making queso, there are two main ways to go about it: in the oven or in the crockpot. Both methods have their own advantages and disadvantages, so it’s important to choose the right one for your needs.

Oven Queso

• Pros:
  • The queso cooks more quickly in the oven, so it’s a good option if you’re in a hurry.
  • The oven gives you more control over the temperature, which can help you achieve the perfect consistency.
  • You can easily add toppings to the queso while it’s cooking in the oven.
• Cons:
  • The oven can dry out the queso if you’re not careful.
  • You have to keep an eye on the queso to make sure it doesn’t burn.

Crock pot Queso

• Pros:
  • The crockpot is a hands-off method, so it’s perfect if you’re busy or if you want to make queso ahead of time.
  • The crockpot keeps the queso warm for a long time, so it’s great for parties or potlucks.
  • The crockpot helps to prevent the queso from drying out.
• Cons:
  • The crockpot takes longer to cook the queso than the oven.
  • You can’t easily add toppings to the queso while it’s cooking in the crockpot.

Ultimately, the best way to make queso is the way that you like it best. If you’re not sure which method to try, start with the oven and see how you like it. If you find that the queso is drying out, you can always add a little more milk  to it. And if you’re worried about burning the queso, you can always use a crock pot instead.

Here are some tips for making the best queso:

• Don’t overcook the queso. The queso will continue to cook even after you remove it from the heat source.
• Add toppings to your liking. You can use your favorite shredded cheese, salsa, guacamole, or sour cream.
• Serve the queso immediately. Queso is best served hot and fresh.

Can you make queso ahead of time

• Make the queso as directed in the recipe, but do not add any toppings.
• Let the queso cool completely before storing
• Cover the queso and refrigerate for up to 2 days.
• When you’re ready to serve, reheat the queso in a slow cooker or over low heat on the stove top.
• Add your favorite toppings, such as shredded chicken, salsa, guacamole, or sour cream.
• Serve immediately.

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