Description

This is hands-down The Greatest Queso. It’s creamy, cheesy, and packed with bold Tex-Mex flavor thanks to sautéed onions, green chilies, and spicy ground sausage. Perfect for parties, game day, or whenever you’re craving a warm bowl of melty, cheesy goodness.

Ingredients

1 tbsp butter

½ lb ground spicy sausage or chorizo (or ground beef, optional)

½ small onion, finely diced

1 jalapeño, seeded and finely chopped (optional, for heat)

1 (10 oz) can diced tomatoes with green chilies (like Rotel), undrained

1 (4 oz) can diced green chilies

1 tsp garlic powder

1 tsp cumin

¼ tsp smoked paprika (optional)

16 oz processed cheese (like Velveeta), cubed

1 cup shredded sharp cheddar cheese
1/2 cup whole milk (add more for thinner consistency)
Chopped fresh cilantro, for garnish

Tortilla chips, for serving

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Instructions

Cook the meat:

In a large skillet or saucepan, melt the butter over medium heat.

Add sausage (or beef) and cook until browned. Drain excess fat if needed.

Add aromatics:

Stir in diced onion and jalapeño. Sauté 3–4 minutes until soft.

Add garlic powder, cumin, and paprika; stir to combine.

Add tomatoes and chilies:

Pour in the canned diced tomatoes and green chilies. Stir and cook for 2 minutes.

Melt the cheese:

Lower the heat and add cubed Velveeta and shredded cheddar. Stir often until fully melted and smooth.

Add milk gradually to reach your desired consistency.

Serve:

Pour into a serving bowl or keep warm in a slow cooker.

Garnish with chopped cilantro and serve hot with tortilla chips.

Notes

For extra creaminess, stir in 2 oz cream cheese with the shredded cheddar.
Make it vegetarian by skipping the meat or using plant-based crumbles.
Keeps warm in a slow cooker on low—perfect for parties!