Cowboy Queso
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The classic queso you already love, with a spicy kick!
Yields:
6
- 8
servings
Prep Time:
0
hours
5
mins
Cook Time:
0
hours
15
mins
Total Time:
0
hours
20
mins
Ingredients
1/2
lb.
hot sausage, casings removed
16
oz.
velveeta, cut into 1” cubes
1/2
c.
Shredded Monterey Jack
1/2
c.
pale ale
1
(14.5-oz) can fire-roasted tomatoes, drained
1/2
c.
pickled jalapeños
Tortilla chips, for serving
Directions
- Heat a medium skillet, preferably cast iron, over medium heat. Add sausage and cook, breaking the meat up with a wooden spoon, until browned and cooked through.
- Pour in the pale ale to deglaze the skillet. Let reduce slightly then stir in velveeta and monterey jack. Cook over medium heat until melted through, about 5 minutes. Stir in most of the fire-roasted tomatoes and remove from heat.
- Top queso with remaining tomatoes and pickled jalapeños. Serve immediately.
