Spicy Cowboy Queso Dip (Print Version)
Bold, creamy cheese dip with chorizo, beans, and peppers ready in 30 minutes.
# What You'll Need:
→ Meats
01 - 8 oz spicy chorizo sausage, casing removed
→ Vegetables
02 - 1 small yellow onion, finely diced
03 - 1 jalapeño pepper, seeded and minced
04 - 1 red bell pepper, diced
05 - 1 (10 oz) can diced tomatoes with green chilies, drained
→ Dairy
06 - 12 oz processed cheese, cubed
07 - 1 cup shredded Monterey Jack cheese
08 - 1/2 cup whole milk
→ Beans
09 - 1 (15 oz) can black beans, rinsed and drained
→ Spices & Seasonings
10 - 1 tsp chili powder
11 - 1/2 tsp ground cumin
12 - 1/4 tsp smoked paprika
13 - 1/2 tsp salt
→ Garnishes
14 - Chopped fresh cilantro
15 - Sliced green onions
# How-To Steps:
01 - In a large skillet over medium heat, cook the chorizo, breaking it up with a spoon, until browned and cooked through, about 5 minutes.
02 - Add the onion, jalapeño, and red bell pepper. Sauté until vegetables are soft, about 4 minutes.
03 - Stir in the chili powder, cumin, smoked paprika, and salt. Cook for 1 minute until fragrant.
04 - Add the diced tomatoes with green chilies and black beans. Stir to combine and heat through for 2 minutes.
05 - Reduce the heat to low. Add the processed cheese cubes, Monterey Jack cheese, and milk. Stir gently until all the cheese is melted and the dip is smooth, about 5–7 minutes.
06 - Transfer to a serving bowl or a slow cooker set to warm. Garnish with cilantro and green onions if desired. Serve hot with tortilla chips.
# Expert Tips:
01 -
- The processed cheese creates that velvety smooth restaurant style texture that refuses to separate or get grainy even after hours on warm
- Chorizo adds this incredible depth of spicy smoky flavor that plain ground beef just cannot replicate
02 -
- Never try to melt the cheese over high heat because it will separate and turn into a greasy mess that no amount of stirring can fix
- Drain the diced tomatoes really well because excess liquid will make your queso thin and watery instead of thick and creamy
03 -
- Grating your own Monterey Jack cheese from a block makes it melt so much better than pre shredded cheese which has anti caking coatings
- Letting the queso rest for about 5 minutes off the heat before serving allows the flavors to really meld together beautifully