Cowboy Queso

Cowboy Queso is the ultimate Tex-Mex dip, packed with smoky flavors, creamy cheese, and a touch of spice. This crowd-pleasing appetizer combines Velveeta, cream cheese, chorizo, and diced tomatoes, creating a rich and savory dip that’s perfect for game day, parties, or any casual gathering. Serve it with tortilla chips or crusty bread for a dip that’s sure to disappear fast!

The first time I made Cowboy Queso, I knew it would be an instant favorite. My family is a big fan of bold flavors, and this dip has everything—cheesy goodness, spicy chorizo, and just the right kick from jalapeños. I served it during a family barbecue, and it was the first dish to be devoured. My husband even claimed it was the best queso he’d ever had, and now it’s a must-have at all of our gatherings!

Why You’ll Love Cowboy Queso

• Smoky & Spicy Flavor: The combination of chorizo, spices, and cheese creates a rich, flavorful dip with a slight kick.
• Easy to Make: It comes together in one pan, making it a quick and easy appetizer.
• Crowd Pleaser: This dip is perfect for feeding a hungry crowd, whether it’s game day or a family event.
• Versatile: Serve with tortilla chips, bread, or even veggie sticks for a fun Tex-Mex twist.

Ingredients Notes for Cowboy Queso

• Chorizo: Adds a smoky and spicy flavor. You can also use ground beef or sausage if preferred.
• Velveeta: Melts smoothly and creates the perfect creamy queso base.
• Cream Cheese: Adds richness and creaminess to balance out the spiciness.
• Rotel Tomatoes: Diced tomatoes with green chilies bring freshness and a touch of heat.
• Jalapeños: Adds extra heat. Adjust to your spice level preference.
• Black Beans & Corn: These optional ingredients add heartiness and extra texture to the dip.

Recipe Steps for Cowboy Queso

1. Cook the Chorizo: In a large skillet over medium heat, cook the chorizo until browned, breaking it up as it cooks. Drain any excess fat.
2. Add Cheese and Cream: Lower the heat and add Velveeta, cream cheese, and Rotel tomatoes to the skillet. Stir continuously until the cheeses melt and the mixture is smooth.
3. Stir in Spices: Add in jalapeños, black beans, and corn (if using), stirring everything together until well combined.
4. Simmer: Let the queso simmer on low for a few minutes to thicken and allow the flavors to meld.
5. Serve: Transfer to a serving dish or keep it warm in a slow cooker. Serve with tortilla chips or bread for dipping.

Storage Options

• Refrigerate: Store leftover Cowboy Queso in an airtight container in the fridge for up to 3 days. Reheat gently in a skillet or microwave before serving.
• Freeze: You can freeze Cowboy Queso in an airtight container for up to 1 month. Thaw in the fridge and reheat on the stove.

Variations & Substitutions

• Meat Options: Try ground beef or turkey for a milder flavor instead of chorizo.
• Additions: Stir in cooked bacon, sautéed onions, or diced bell peppers for added flavor and texture.
• Vegetarian Version: Omit the chorizo and replace it with more black beans, corn, and sautéed veggies.

Cowboy Queso

A rich and creamy cheese dip loaded with spicy sausage, diced tomatoes, green chilies, and a hint of smoky flavor for the ultimate party snack!

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Course: Appetizer, Snack

Kitchen: American, Tex-Mex

Prep Time: 10 minutes minutes

Cook Time: 15 minutes minutes

Total Time: 25 minutes minutes

Ingredients

 

• ▢ 1/2 lb ground beef or sausage
• ▢ 1/2 lb Velveeta cheese cubed
• ▢ 1/2 lb pepper jack cheese shredded
• ▢ 1 can 10 oz diced tomatoes with green chilies (like Rotel), undrained
• ▢ 1/2 cup black beans drained and rinsed
• ▢ 1/2 cup corn kernels fresh, frozen, or canned
• ▢ 1/4 cup red onion finely chopped
• ▢ 1 jalapeño finely chopped (optional, for extra heat)
• ▢ 1/4 cup fresh cilantro chopped (optional)
• ▢ 1/2 teaspoon ground cumin
• ▢ 1/2 teaspoon chili powder
• ▢ 1/4 teaspoon garlic powder
• ▢ Salt and black pepper to taste
• ▢ Tortilla chips for serving

Instructions

• Cook the Meat:
• Brown the Beef or Sausage: In a large skillet over medium heat, cook the ground beef or sausage until fully browned and cooked through. Break it up into small pieces as it cooks. Drain any excess fat.
• Make the Queso:
• Add Ingredients: Lower the heat to medium-low and add the Velveeta cheese cubes, shredded pepper jack cheese, diced tomatoes with green chilies, black beans, corn, red onion, jalapeño (if using), ground cumin, chili powder, and garlic powder to the skillet with the meat.
• Melt the Cheese: Stir everything together, allowing the cheese to melt slowly. Stir frequently to prevent the queso from burning. Continue cooking for about 5-7 minutes, or until the cheese is fully melted and the mixture is smooth and creamy.
• Adjust Seasoning: Taste and adjust the seasoning with salt and pepper if necessary.
• Serve:
• Garnish and Serve: Once the queso is ready, remove from heat and stir in the chopped cilantro if desired. Serve warm with tortilla chips for dipping.