Description
Spicy Cowboy Queso is a deliciously creamy and flavorful cheese dip with a kick, perfect for parties, game days, or any gathering. This Tex-Mex inspired queso features spicy sausage, melted Velveeta and pepper jack cheeses, and a blend of aromatic spices.
Ingredients
Scale
For the queso:
- 1 tablespoon butter
- 1/2 pound spicy breakfast sausage or chorizo
- 1 small yellow onion, diced
- 1 jalapeño, seeded and finely chopped
- 2 cloves garlic, minced
- 1 can (10 oz) diced tomatoes with green chiles, drained
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cumin
- 1/4 teaspoon black pepper
- 1/4 teaspoon cayenne pepper (optional)
- 12 oz Velveeta cheese, cubed
- 1 cup shredded pepper jack cheese
- 1/2 cup whole milk (more as needed)
- 1/4 cup chopped fresh cilantro
- Tortilla chips for serving
Instructions
- Cook the sausage: In a large skillet over medium heat, melt the butter and cook the sausage or chorizo until browned and fully cooked, breaking it up as it cooks.
- Sauté aromatics: Add the diced onion and jalapeño and sauté for 3 to 4 minutes until softened. Stir in the garlic and cook for another 30 seconds.
- Add seasonings: Add the drained tomatoes, smoked paprika, cumin, black pepper, and cayenne (if using), and stir to combine.
- Melt the cheeses: Reduce the heat to low and stir in the Velveeta and pepper jack cheeses along with the milk. Stir frequently until the cheese is completely melted and the mixture is smooth and creamy. Add more milk as needed to adjust the consistency.
- Finish and serve: Stir in chopped cilantro and serve warm with tortilla chips.
Notes
- For a milder version, use mild sausage and omit the jalapeño and cayenne.
- Keep queso warm in a slow cooker set to low during parties or game days.
Nutrition
- Serving Size: 1/2 cup
- Calories: 280
- Sugar: 3g
- Sodium: 740mg
- Fat: 21g
- Saturated Fat: 11g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 1g
- Protein: 14g
- Cholesterol: 55mg
