Cowboy Queso Dip takes queso to the next level with the addition of spicy chorizo sausage, creamy Velveeta, black beans, corn, tomatoes and cilantro. Don’t wait for game day – enjoy this easy stove top or slow cooker recipe anytime!
Friends, prepare to be obsessed with this Cowboy Queso that takes everything queso cheese dip way, way past next level.
It whips up quickly and because it contains Velveeta, the silky, creaminess of the dip holds up as long as there’s dip in the bowl.
WHAT I LOVE ABOUT THIS RECIPE:
- This loaded cheese dip is my personal favorite and one I make routinely for my family and friends.
- It’s the perfect appetizer during football season or anytime you’re entertaining all year!
- Make it on the stove or in the slow cooker – either way this easy recipe is a guaranteed hit at your next party!
- It’s a flavor explosion and the ultimate dip recipe for fans of anything spicy and cheesy.
WHAT DO I NEED TO MAKE COWBOY QUESO?
- chorizo sausage (spicy pork sausage available at the grocery store)
- rotel tomatoes with green chiles
- pepper jack cheese shredded
- velveeta cheese
- milk (any kind – 2% used)
- canned black beans rinsed and drained
- corn (fresh, can or frozen)
- fresh cilantro minced
- lime juice
- avocado for garnish
HOW TO MAKE COWBOY QUESO:
Add chorizo in a large skillet over medium heat to medium high heat.
Cook 4-5 minutes until the sausage is browned and cooked through breaking it up with a wooden spoon or spatula.
Drain any excess grease then lower the heat to medium low and add Rotel tomatoes, both cheeses and milk stirring to completely blend. Note: it helps to break up the Velveeta before adding it to the skillet.
Rinse and drain the black beans then stir in beans, corn, cilantro and a squeeze of lime juice. Simmer 3-4 minutes more or until everything is warm.
Taste and if you prefer more spice, add a pinch of ground cayenne pepper.
Serve from the skillet or transfer to a serving dish.
Add sliced or diced avocado, a little additional cilantro over the top and serve with your favorite tortilla chips.
CAN I MAKE COWBOY QUESO IN THE SLOW COOKER?
Yes – the slow cooker is a great way to make and serve this dip at a party!
Sauté the chorizo then add it to the slow cooker along with the remaining ingredients except the cilantro and avocado.
Cook on low heat 1-2 hours stirring occasionally until warmed through and the cheese is melty.
Add the cilantro, turn the slow cooker to warm and enjoy with your favorite tortilla chips or corn chips.
OPTIONS AND SUBSTITUTIONS:
- Ground beef can be used instead of chorizo for a less spicy dip.
- Pinto beans instead of black beans.
- Monterey jack cheese will give you a slightly milder heat level.
- Add diced red onion or fresh jalapeno peppers
- To ramp up the heat, add chili powder or red pepper flakes
HOW TO SAFELY STORE LEFTOVER COWBOY QUESO DIP:
Cool the dip completely then transfer to an airtight container. Store in the fridge up to 3 days.
Reheat in the microwave oven (add a splash of milk to revive the creaminess).
LOOKING FOR MORE POPULAR APPETIZERS?
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Beer Cheese Dip – hot and ready in 10 minutes! Pub style dip perfect for dipping soft warm salty pretzels, tortilla chips or vegetables.
Mexicali Dip – Super duper easy 4 ingredient warm spicy, creamy cheesy dip whips up in under 5 minutes in the microwave. Serve with tortilla chips and watch it disappear!
BEST Cheese Sauce – make the ultimate cheese sauce in just 5 minutes from scratch! Spoon it over tortilla chips for nachos, vegetables, baked potatoes or cheese fries!
Full instructions in the printable recipe below. Enjoy!
Tried this Cowboy Queso recipe? Leave a comment, ⭐⭐⭐⭐⭐ rating and TAG ME with a photo of yours on social media! @agoudalife or #agoudalife
Cowboy Queso
Equipment
- large skillet
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
Instructions
- 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.
- Lower heat to medium-low then add tomatoes, cubed Velveeta, shredded cheese and milk, stirring to completely blend.
- 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.
- 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
Brought this to a party and IT WAS A HUGE HIT. Thanks for the recipe – there is no question we will make this again.
Janelle thank YOU for taking the time to comment! I’m so glad you tried the recipe and even happier it was a hit at the party! Enjoy the day 🙂
Huge hit! Definitely making again. Can leftovers be frozen?
So glad it was a hit – that makes my day! This happens to be one of my favorite dips as well. I’ve never tried freezing any leftovers (we don’t normally have any lol) but I don’t think it would freeze well. Something tells me when you reheat, the cheese would get funky/grainy. You can definitely refrigerate the dip up to 3 days and reheat as you like in the microwave. Thanks for taking the time to comment – enjoy the day ~ Bernie
This is an over the top addition to any Southwestern flair meal. It has all the ooey-gooey qualities you’d want; the chorizo adds some spice and the fresh corn provide a pop of sweetness. This is a huge favorite with everyone to whom I’ve served it. Definitely a keeper!
Hi Mary – wow thank you so much! Where were you when I was writing this post?? 🙂 I couldn’t describe it any better. Really glad you enjoyed the recipe so much. I appreciate you taking the time to comment. Enjoy the day – Bernie
Cowboy Queso works as a dip,base for Nachos,tacos etc. It is a delicious recipe that’s super easy to make in the crock pot
Hi Sandy – thank you so much — so glad you enjoyed the recipe! Would you believe I’ve never made nachos or tacos with this dip — I will now! Thanks for the great ideas — Bernie
This came out so good! I served this at a party and it was devoured. At the last minute I found that I was out of lime, but it was still nice and tangy from the can of rotel. I will definitely be making this again soon. Thanks for the easy, delicious loaded nacho dip recipe!
Hey Sarah – thank you so much for the kind words! 🙂 I appreciate you taking time to comment — so happy you loved the recipe — it’s a favorite in my house too! Take care — Bernie