Smoked Five-Cheese Venison Queso

Smoked Five-Cheese Venison Queso

Taking queso to the next level comes down to proper cheese selection and smart fat management. Venison is exceptionally lean, so cooking it down with beef tallow on the smoker keeps it tender while picking up a subtle kiss of wood smoke. Combining smoked Gouda and sharp Vermont cheddar gives you a rich, punchy flavor backbone, while Mozzarella, Monterey Jack, and Chihuahua cheeses provide that perfect, gooey pull.

Ingredients

Protein & Fat

  1 lb ground venison

  2 tbsp beef tallow

Cheese Blend

  8 oz Gouda cheese, cubed

  8 oz sharp Vermont Cheddar, cubed

  1 cup shredded Mozzarella

  1 cup shredded Monterey Jack

  1 cup Chihuahua cheese, shredded

  1 block (8 oz) cream cheese, cubed

Pantry & Produce

  1 cup fresh pico de gallo

  ½ cup heavy whipping cream (plus extra if needed)

  Blaxican Fajita Seasoning 

  Pinch of kosher salt and freshly cracked black pepper

  ½ cup fresh cilantro, chopped (divided)

Instructions

1. Season & Smoke the Venison

Preheat your smoker to 250°F (121°C). Season the ground venison with a liberal sprinkle of Blaxican Fajita Seasoning and a pinch of salt and pepper. Place the venison and beef tallow into a cast-iron skillet and put it on the smoker. Cook for 40 to 45 minutes, allowing the tallow to melt into the meat as it absorbs wood smoke. Once cooked through, lightly dab away any excess surface moisture with a paper towel.

2. Assemble the Dip

In a disposable aluminum pan or large skillet, assemble the cooked venison, cubed Gouda, sharp Vermont cheddar, cream cheese, shredded Mozzarella, Monterey Jack, Chihuahua cheese, and fresh pico de gallo.

3. Melt & Merge

Place the pan back onto the smoker at 250°F and cook undisturbed for 40 minutes. Stir thoroughly to combine the fully melted cheeses, pico, and smoked venison.

4. Season & Adjust Consistency

Stir in 1 tablespoon of Blaxican Fajita Seasoning. Slowly pour in the heavy whipping cream, a little bit at a time, stirring until you hit your desired creamy consistency. Return to the smoker for 15 minutes to let the flavors marry.

5. Fresh Finish

Stir a generous handful of chopped cilantro directly into the warm queso and let it smoke for a final 15 minutes.

6. Garnish & Serve

Remove the queso from the smoker, give it one last thorough stir, and garnish the top with remaining fresh cilantro. Serve immediately hot alongside sturdy tortilla chips.