Description
This Spicy Cowboy Queso is the ultimate cheesy dip, loaded with smoky sausage, spicy jalapeños, fire-roasted tomatoes, and plenty of melty cheese. It’s the perfect crowd-pleaser for game day, BBQs, or any gathering. Serve it warm with tortilla chips for an irresistible snack!
Ingredients
Units
Scale
- 1 lb Velveeta cheese, cubed
- 1 cup shredded pepper jack cheese
- 1/2 lb ground sausage (or chorizo)
- 1/2 cup diced onion
- 1 jalapeño, diced (adjust for spice level)
- 1 (10 oz) can Rotel (diced tomatoes with green chilies), undrained
- 1/2 cup whole milk (or heavy cream)
- 1/2 tsp smoked paprika
- 1/2 tsp garlic powder
- 1/2 tsp cumin
- 1/4 tsp black pepper
- 1/4 tsp cayenne pepper (optional, for extra heat)
- 1/4 cup chopped fresh cilantro
- 1/2 cup cooked, crumbled bacon (optional, but recommended)
- Tortilla chips, for serving
Instructions
- Cook the Sausage: In a large skillet over medium heat, cook the sausage until browned. Drain any excess grease.
- Sauté the Aromatics: Add diced onion and jalapeño to the skillet and cook for 2-3 minutes until softened.
- Melt the Cheese: Reduce the heat to low. Add Velveeta, shredded pepper jack, and milk. Stir continuously until melted and smooth.
- Add the Flavor: Stir in Rotel (with juice), smoked paprika, garlic powder, cumin, black pepper, and cayenne (if using). Mix well.
- Final Touches: Once fully melted and combined, stir in chopped cilantro and crumbled bacon.
- Serve: Keep warm in a slow cooker or serve immediately with tortilla chips. Enjoy!
Notes
- If the queso gets too thick, add more milk or a splash of beer for extra flavor.
- For a smoky kick, try using fire-roasted diced tomatoes instead of regular Rotel.
- If you like it extra spicy, add another jalapeño or a few dashes of hot sauce.
- This queso stays warm and smooth in a slow cooker on the “keep warm” setting.