PrintCowboy Queso
Football Saturdays and backyard get-togethers call for refill after refill of this meaty queso. We like to keep it in the slow cooker on warm so it holds its heat and its stretch, allowing you to watch the game without having to keep an eye on the stove.
Greer’s Ranch House sausage is the star of every scoop, marrying with a brew from Stonecloud Brewing Co. with a citrus edge. Sixth Day Snacks salsa and pickled jalapenos add punch while plenty of fresh Scissortail Farms cilantro brings it all together for a dip of legendary status.
Ingredients
- 1 small onion, diced
- 3 garlic cloves, minced
- 1/2 pound Greer’s Ranch House sausage
- 1 can Stonecloud Brewing Co. beer, Neon Sunshine
- 2 pounds deli white American cheese, sliced, or Velveeta cheese
- 1 (14.5-ounce) can Rotel tomatoes
- 1/2 cup Sixth Day Snacks Green Chile Mild Salsa
- 1/2 cup Sixth Day Snacks pickled jalapeno slices
- 1 cup black beans, rinsed and drained
- 1 teaspoon ground cumin
- Salt and pepper, to taste
- 1/4 cup Scissortail Farms cilantro, chopped
- Red onion, diced, and extra Scissortail Farms cilantro, for topping
Sauté the onion, garlic, and sausage until the sausage is browned and the onion is tender. Drain any grease and transfer the mixture to a 4-quart slow cooker.
Add the beer, sliced cheese, tomatoes, salsa, pickled jalapeno peppers, black beans, cumin, salt, and pepper. Cook on high for 2 hours, stirring occasionally to check that the cheese has melted completely. Stir in the cilantro.
Switch the slow cooker to warm and serve with tortilla chips. Top with diced red onion and more cilantro.
TIPS:
- For more heat, swap in one of Sixth Day Snacks hot or extra-hot salsas instead of the mild variety. Their Ghost Pepper Xtra Hot Salsa will bring real fire if your crowd wants it.
- If this queso thickens up while it sits on warm, stir in a splash of the Stonecloud Brewing Co. beer to loosen it back to a smooth, scoopable texture.
- Tortilla chips are the classic dipper, but this queso also works spooned over baked potatoes or piled onto breakfast tacos the next morning.