Description
Cowboy Queso is a rich, creamy dip loaded with smoky chorizo, melty cheeses, and bold Southwestern flavors that’s perfect for parties or casual snacking.
Ingredients
- 1 lb chorizo or ground beef
- 16 oz Velveeta cheese, cubed
- 2 cups shredded Pepper Jack cheese
- 1 (10 oz) can diced tomatoes with green chiles (such as Rotel), undrained
- 1 cup black beans, rinsed and drained
- 1 cup sweet corn kernels (frozen, canned, or fresh)
- 1/4 cup sliced pickled jalapeños (optional)
- 1/4 cup chopped fresh cilantro
- 1/2 cup milk
- Hot sauce to taste (optional)
Instructions
- Heat a large skillet over medium-high heat. Add chorizo or ground beef and cook until browned and slightly crispy, breaking it up as it cooks. Drain excess fat.
- In a heavy-bottomed pot or slow cooker, combine Velveeta, Pepper Jack cheese, and milk. Stir gently over low heat or set slow cooker to low, melting cheese slowly until silky and smooth.
- Stir in diced tomatoes and green chiles, rinsed black beans, and sweet corn once cheese begins to melt. Add pickled jalapeños if using.
- Add cooked meat to the cheese mixture, stirring until well combined. Add hot sauce if desired and adjust seasoning to taste.
- Reduce heat to low or switch slow cooker to ‘warm’. Just before serving, fold in chopped cilantro and stir gently. Serve warm.
Notes
- Top with extra cilantro, jalapeño slices, red onion, and a squeeze of lime for garnish.
- Serve with tortilla chips, potato wedges, flour tortillas, or bell pepper slices.
- For a fun presentation, use a bread bowl or set up a nacho bar with toppings.
- Store leftovers in an airtight container in the fridge for up to 4 days or freeze for up to 2 months.
- Reheat gently with a splash of milk to maintain creamy texture.
