Our Favorite Recipes:
Cowboy Queso
Cowboy Queso is the perfect Super Bowl party dip! Make it ahead of time and keep it warm in the crockpot. It’s sure to be a crowd pleaser!
Cowboy Queso
Ingredients:
- 1 pound chorizo sausage
- 10 ounces canned Rotel tomatoes with green chilies
- 1 cup pepper jack cheese shredded
- 16 ounces Velveeta cheese cubed
- 1/2 cup milk any kind – 2% used
- 1 cup black beans drained and rinsed
- 1 cup corn fresh, can or frozen
- 1/4 cup cilantro minced and divided
- 2-3 tablespoons lime juice fresh squeezed
- 1 whole avocado sliced for garnish
- optional for extra heat: ground cayenne pepper
Cowboy Queso
Instructions:
1. Add chorizo to a large skillet over medium-medium high heat. Cook 4-5 minutes or until sausage is browned and no longer raw, breaking it up with a wooden spoon or spatula. Drain any excess grease.
2. Lower heat to medium-low then add tomatoes, cubed Velveeta, shredded cheese and milk, stirring to completely blend.
3. Stir in black beans, corn, cilantro and lime juice (add more to your taste). Simmer 2-3 minutes until everything is warm. Taste and if you prefer more spice, add a pinch of ground cayenne pepper.
4. Optional: reserve a few black beans, corn kernels and a sprinkle of cilantro as well as the sliced avocado for garnish. Serve warm with tortilla chips.
Recipe from: A Gouda Life
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