Cowboy Queso
This easy
homemade Queso dip is loaded with hot and tender cheddar, chili, beef, lager,
Rotel tomatoes, black beans and fresh cilantro. It’s a Cowboy’s dream!
Ingredients
- 1 pound chorizo sausage
- 10 ounce can Rotel tomatoes with green chilies
- 1 cup pepper jack cheese grated
- 16 ounces Velveeta cheese
- 1/2 cup milk 2% used
- 1 cup black beans drained and rinsed
- 1 cup corn fresh, can or frozen
- 1/4 cup cilantro minced
- 2 tablespoons lime juice fresh squeezed
- 1 Avocado sliced for garnish
- optional: ground cayenne pepper
Instructions
First, add
the chorizo in a large skillet over medium to medium high heat then cook
until the sausage is no longer raw, breaking it up with a spoon or wooden
spatula. Do not add oil to the pan. There is already enough fat in the chorizo.
Then, once
the chorizo is cooked, drain the excess fat then dab the sausage with
absorbent paper.
Lower the
heat to medium-low then add the tomatoes, cheese and milk, stirring to mix
well. I tear the Velveeta by hand when I put it down, but you can also cut it
with a knife.
Once the cheeses
are mixed, gently stir in the black beans and corn, then add the coriander and
squeeze the lime juice, stirring everything. Taste and if the dip is not spicy
enough for your taste, add a pinch of ground cayenne pepper.
Optional:
reserve a few black beans, corn kernels and a pinch of coriander and sliced
avocado for garnish. Serve hot with tortilla chips
Happy
Cooking Time.
