Cowboy Queso
Cowboy Queso Dip - spicy chorizo sausage, creamy Velveeta, black beans, corn, tomatoes and cilantro. SLOW COOKER or STOVE TOP - the ultimate party dip!
Servings: 6
Calories: 626kcal
Equipment
- large skillet
Ingredients
- 1 pound chorizo sausage
- 10 ounces canned Rotel tomatoes with green chilies
- 1 cup pepper jack cheese shredded
- 16 ounces Velveeta cheese cubed
- 1/2 cup milk any kind - 2% used
- 1 cup black beans drained and rinsed
- 1 cup corn fresh, can or frozen
- 1/4 cup cilantro minced and divided
- 2-3 tablespoons lime juice fresh squeezed
- 1 whole avocado sliced for garnish
- optional for extra heat: ground cayenne pepper
Instructions
- Add chorizo to a large skillet over medium-medium high heat. Cook 4-5 minutes or until sausage is browned and no longer raw, breaking it up with a wooden spoon or spatula. Drain any excess grease.
- Lower heat to medium-low then add tomatoes, cubed Velveeta, shredded cheese and milk, stirring to completely blend.
- Stir in black beans, corn, cilantro and lime juice (add more to your taste). Simmer 2-3 minutes until everything is warm. Taste and if you prefer more spice, add a pinch of ground cayenne pepper.
- Optional: reserve a few black beans, corn kernels and a sprinkle of cilantro as well as the sliced avocado for garnish. Serve warm with tortilla chips
Notes
If you tried this recipe, don’t forget to leave a comment and ⭐⭐⭐⭐⭐ rating!
- make a day ahead of the party, store in the fridge. reheat in the micro - add a splash of milk to bring back creaminess.
- leave out beans if your crowd isn't a fan.
- made it? take a pic and share on Instagram or Facebook - and tag me - @agoudalife
Nutrition
Calories: 626kcal | Carbohydrates: 27.9g | Protein: 34.4g | Fat: 44.6g | Cholesterol: 123mg | Fiber: 6.1g | Calcium: 498mg