Queso is a crowd pleaser at any gathering. Recently, smoked queso took the country by storm through social media popularity on Facebook and TikTok. I can tell you it's worth the hype—it's tasty, super easy, and can be used with a wide array of proteins.
This is a fun side that can be made with any combo of cheese and meat you have laying around. It's a great use for leftover ground venison, shredded wild turkey, shredded venison shank, or smoked trout. I've even used rattlesnake in this recipe. It's able to convert any wild game skeptic.
- 32 oz. queso blanco cheese
- 8 oz. habanero jack cheese
- ½ lb. ground venison
- ¼ cup chopped red pepper
- 2 garlic cloves, minced
- ¼ cup chopped jalapeno
- ½ cup milk
- ½ tsp. ground black pepper
- Brown meat in a pan and cut cheese into 1-inch cubes.
- Place all ingredients, except for the milk, into an oven safe pan (an aluminum BBQ pan works great here). Place the pan into a smoker at 275°F for 30 to 45 minutes, or until the cheese is nice and melted. Any wood flavor will work, but I'd avoid fruity options.
- Once the cheese is melted, stir to fully incorporate all of the ingredients. Add milk as needed to thin out the queso until a desired consistency is achieved.
- Pour the hot queso into a dish, and cover with plastic wrap until served to prevent a skin from forming on top. Serve with chips or use to top tacos, nachos, enchiladas, and burritos.