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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
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
- 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.
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