Cowboy Queso
HB-6658 · Hand-built original · Tex Mex
Mild sausage crumbles cook in a cast iron skillet with chili powder and onion powder, deglazed with pale ale beer, before Velveeta and Monterey jack melt into a smooth queso. Black beans, corn and Rotel tomatoes heat through in the cheese, and the dip is served warm with tortilla chips.
Tex MexAppetizer20 minServes 8413 kcalGluten-freeEgg-freeDiabetic
Main ingredient: sausage
Servings:8quantities adjust to match
Ingredients
- 1 pound mild sausage
- 1 teaspoon chili powder
- 1 teaspoon onion powder
- 1 cup pale ale beer
- 10 ounces Rotel tomatoes with green chilies, (drained)
- 16 ounces Velveeta cheese
- 2 cups Monterey jack cheese (shredded)
- 1 can black beans, (drained and rinsed)
- 1 cup corn, (canned or frozen)
- cilantro, tomatoes, and jalapenos, (for serving)
- tortilla chips, (for serving)
Method
- Cook the mild sausage in a large cast iron skillet over medium-high heat, crumbling it as it fries, until no pink remains, then drain off the grease.
- Stir the chili powder and onion powder into the sausage, pour in the pale ale beer, and let the beer bubble and reduce for about 4 to 5 minutes.
- Add the Velveeta cheese and shredded Monterey jack, drop the heat to medium, and stir occasionally until both cheeses have melted into the sausage.
- Fold the drained black beans, corn and drained Rotel tomatoes with green chilies into the melted cheese and heat the queso through for about 5 minutes.
- Garnish the skillet with chopped cilantro, tomatoes and jalapenos and serve the cowboy queso warm with tortilla chips for dipping.
Prep: 10 min · Cook: 10 min · Total: 20 min
Nutrition (per serving, where published)
413 kcalCalories
26.5 gProtein
14.2 gCarbs
28.1 gFat
15.1 gSaturates
0.9 gFibre
6.5 gSugars
1541 mgSodium
118 mgCholesterol
525 mgPotassium
496 mgCalcium
1.1 mgIron
1 servingServing
Estimated from USDA FoodData Central ingredient data