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Cowboy Queso

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The classic queso you already love, with a spicy kick!

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Yields: 6 - 8 servings
Prep Time: 0 hours 5 mins
Cook Time: 0 hours 15 mins
Total Time: 0 hours 20 mins
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
  1. 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.
  2. 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.
  3. Top queso with remaining tomatoes and pickled jalapeños. Serve immediately.
Chelsea Lupkin
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