Cowboy Queso With Jalapeños
A creamy, bold-flavored party dip layered with spicy sausage, smoky bacon, and gooey cheese—this crowd-pleaser is packed with Southwestern flair and a gentle kick of heat. Serve it warm with crunchy tortilla chips and watch it vanish.
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Ingredients
- 1 tablespoon taco seasoning blend
- 6 slices of bacon cooked until crisp and chopped into bits
- 1 cup corn kernels either drained from a can or thawed from frozen
- 1 cup grated pepper jack cheese Monterey Jack is also suitable
- 1/2 cup beer or use milk or chicken broth as an alternative
- 1 can 10 ounces diced tomatoes with green chilies, including liquid
- 1 pound ground pork sausage mild or spicy depending on preference
- 1 can 15 ounces black beans, rinsed and drained
- 16 ounces processed cheese loaf such as Velveeta, cut into cubes
- Fresh cilantro leaves finely chopped, for garnish
- Optional add-ons: chopped jalapeños sliced green onions, a dash of hot sauce
Instructions
- In a large skillet set over medium-high heat, crumble the pork sausage and cook thoroughly until browned. Use a spatula to break it apart during the process. Drain off any surplus fat if needed.
- Stir in the undrained can of tomatoes with chilies, along with the black beans, corn, and taco seasoning. Let the mixture cook for 2 to 3 minutes, stirring occasionally to marry the flavors.
- Lower the heat to a gentle setting. Add in the cubed processed cheese and shredded pepper jack. Continue stirring until the cheeses are fully melted and the mixture is creamy and uniform.
- Fold in the crumbled bacon and pour in the beer or your chosen substitute liquid. Let the dip simmer for 3 to 5 minutes, just until it's warmed through and slightly thickened.
- Transfer the queso to a serving bowl or keep warm in a slow cooker. Sprinkle with chopped cilantro and, if desired, finish with any of the optional toppings before serving hot with tortilla chips or your preferred dippers.