When backyard smoke meets Real California dairy, you get Smoked Queso—a bold, melty, flavor-packed dip that’s MADE with National Grilling Month in mind. This isn’t just a snack—it’s an open invitation to gather your favorite people and #snackhappy!

What makes it next-level? Real California cheddar, Monterey Jack, and cream cheese—smoked low and slow with spicy chorizo, pickled jalapeños, and juicy tomatoes. It’s creamy, smoky, a little spicy, and completely irresistible right off the grill.

I look for the Real California Milk seal for products that are nutritious, delicious, and come in many varieties and styles. When you start with quality dairy, you end up with next-level queso.

Smoked Queso

Prep: 10 minutes

Grill Time: 2 hours

Yields: 6 to 8 servings

Ingredients:

• 1 lb. pork chorizo, cooked and drained of grease
• 2 garlic cloves, minced
• 16 oz. Real California mild cheddar cheese, cubed or grated
• 16 oz. Real California Monterey Jack cheese, cubed or grated
• 8 oz. Real California cream cheese, cubed
• 3 ripe tomatoes, chopped
• ¾ cup white onion, chopped
• 5–7 pickled jalapeños, sliced (adjust to taste)
• ½ cup Real California half-and-half (optional, for thinner queso)

 Instructions

1. Load the smoker with lump charcoal and light it. Let it come up to temperature gradually.
2. Add 2-3 hickory chunks for long, steady smoke. (optional)
3. Insert the plate setter or heat deflector for indirect heat.
4. Stabilize temperature between 225°F–250°F.
5. Cook the chorizo in a skillet over medium heat until browned. Drain most of the grease. Set aside.
6. In your cast iron skillet or foil pan, layer the ingredients in this order: Cubed cheddar and Monterey Jack, cubed cream cheese, chopped tomatoes, chopped onions, minced garlic, diced pickled jalapeños, and cooked chorizo.

7. Place the entire pan uncovered into the smoker on the indirect grate.
8. Smoke at 225–250°F for 1 to 2 hours.
9. Stir the queso every 30 minutes to help it melt evenly and absorb smoke flavor. (Use gloves and a long-handled spoon.)
10. If the queso is too thick near the end, stir in Real California half-and-half ¼ cup at a time until you reach desired consistency.
11. Once the cheese is fully melted and the queso has a smooth consistency (1.5 to 2 hours), remove from the smoker.
12. Stir thoroughly, then serve hot from smoker to table with tortilla chips, or chicharrones.

Tip: Leftovers can be refrigerated and reheated with a splash of milk or cream.

Get inspired by more delicious recipes using dairy products at:

https://www.realcaliforniamilk.com/recipes

Find a delicious smoked mushroom quesadilla here!

Cuando el humo del asador se mezcla con lácteos de verdad de California, nace el Queso Ahumado: un dip atrevido, cremoso y lleno de sabor, hecho pensando en el Mes Nacional de la Parrillada. Esto no es solo un antojo—es una invitación abierta para reunir a tus personas favoritas y comear feliz.

¿Qué lo hace realmente especial? Queso cheddar, Monterey Jack y queso crema de California, todos ahumados a fuego lento con chorizo picante, jalapeños en escabeche y tomates jugosos. Es cremoso, ahumado, un poco picante y completamente irresistible directo del asador.

Yo siempre busco el sello de Real California Milk en los productos que son nutritivos, deliciosos y vienen en muchas variedades y estilos. Cuando comienzas con lácteos de calidad, terminas con un queso ¡de otro nivel!

Queso Ahumado

Preparación: 10 minutos
Tiempo en el asador: 2 horas
Rinde: 6 a 8 porciones

Ingredientes:

• 450 g de chorizo ​​de cerdo, cocido y escurrido

• 2 dientes de ajo, picados

• 450 g de queso cheddar suave Real California, en cubos

• 450 g de queso Monterey Jack Real California, rallado

• 225 g de queso crema Real California, en cubos

• 2 tomates maduros picados

• 3/4 taza de cebolla blanca, picada

• 5 jalapeños encurtidos, rebanados (ajustar al gusto)

• 1/2 taza de crema media y media Real California (opcional, para un queso más ligero)

Instrucciones:

1. Cargue el ahumador con carbón vegetal en trozos y enciéndalo. Deje que alcance la temperatura gradualmente.

2. Añada de 2 a 3 trozos de nogal americano para un ahumado largo y constante (opcional).

3. Inserte el deflector de calor para obtener calor indirecto. 4. Estabilice la temperatura entre 102 °C y 121 °C.

5. Cocine el chorizo ​​en una sartén a fuego medio hasta que se dore. Escurra la mayor parte de la grasa. Reserve.

6. En su sartén de hierro fundido o bandeja de aluminio, coloque los ingredientes en capas en este orden: queso cheddar y pepper jack, queso crema,  tomates picados, cebolla picada, ajo picado, jalapeños encurtidos en cubos, chorizo ​​cocido.

7. Coloque toda la sartén sin tapar en el ahumador sobre la rejilla indirecta.

8. Ahúme a 102 °C y 121 °C durante 1 o 2 horas.

9. Revuelva el queso cada 30 minutos para que se derrita uniformemente y absorba el sabor ahumado. (Use guantes y una cuchara de mango largo).

10. Si el queso está demasiado espeso al final, incorpore media crema California, ¼ de taza a la vez, hasta obtener la consistencia deseada.

11. Una vez que el queso esté completamente derretido y tenga una consistencia suave (1.5 a 2 horas), retírelo del ahumador.

12. Remueva bien y sirva caliente del ahumador a la mesa con totopos o chicharrones.

Consejo: Las sobras se pueden refrigerar y recalentar con un chorrito de leche o crema.

Inspírate con más recetas que utilizan productos lácteos:

https://www.realcaliforniamilk.com/es/recipes

This may be my husband’s new favorite, Sweetotato ceviche…. he can’t get enough and has been asking me to make it for him repeatedly. I don’t blame him…. It’s so darn good. Try it for yourself. Serve with banana chips for extra crunch. 🙂

Ingredients:

Sweetpotato sauce:

• 1 cup sweetpotato, baked, peeled and cubed
• 1/2 cup lime juice, freshly squeezed
• 1/2 cup cold water
• 1 garlic clove, minced
• 1 teaspoon ginger, grated
• ½ cup red onion, chopped
• 1 1/2 teaspoons Ají Amarillo Paste or 1/2 habanero (optional)
• 1 tbsp fresh cilantro
• 3/4 teaspoon salt
• 1/4 teaspoon granulated sugar
• 2 tablespoons olive oil

Ceviche:

• 15 medium shrimp, peeled, deveined, and sliced in ½ inch pieces
• 1/2 cup lime juice, divided
• ½ cup red onion, thinly sliced
• ½ cup tomato, chopped
• 1 small cucumber, deseeded and diced
• 1/2 red chile or 1 jalapeno
• 1 tablespoon cilantro, finely chopped
• Salt, to taste

Directions:

Preheat oven to 400 degrees Fahrenheit. Place a North Carolina Sweetpotato on a baking sheet and bake until fork-tender (about 60 minutes). Let it cool for 20 to 30 minutes, then peel and cube.

In a blender, combine sweetpotato, lime juice, water, garlic, ginger, red onion, ají Amarillo paste, cilantro, salt, and sugar.

Blend on high until very smooth for 2 minutes.

With the blender running on low, slowly drizzle in the olive oil to create a slightly creamy texture.

 Strain for a silkier finish. Chill in the fridge until ready to use.

Ceviche:

Peel and devein shrimp. Pour 1/2 cup lime juice over shrimp mixture, to lightly “cook” the shrimp for 30 minutes in the fridge. Remove from fridge and drain.

In a bowl, mix shrimp, red onion, tomato, cucumber, chili, cilantro, and salt.

Spread or pour Sweetpotato sauce on the bottom of a shallow plate or bowl or cup. Top with Shrimp Ceviche. Garnish with cilantro, Plantain chips, and corn nuts.

Serve immediately, cold.