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Chili Queso Dip with Real Cheese Recipe

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4.4 from 2 reviews

This Chili Queso recipe combines savory ground pork sausage with a creamy, cheesy sauce made from real Monterey jack cheese. Enhanced with spices, salsa, black beans, and corn, it creates a hearty and flavorful dip perfect for gatherings and parties. Rich, comforting, and easy to prepare in under 30 minutes, this dish pairs wonderfully with tortilla chips or fresh vegetables.

  • Total Time: 25 minutes
  • Yield: 20 servings

Ingredients

Meat and Seasoning

  • 2 pounds ground pork sausage
  • 1 tablespoon chili powder
  • 1 teaspoon garlic powder
  • 1 teaspoon ground cumin
  • 1/4 teaspoon cayenne pepper
  • 1/4 cup water

Vegetables and Canned Goods

  • 16 ounce jar medium salsa
  • 3 (15 ounce) cans black beans, drained and rinsed
  • 1 (15 ounce) can corn

Cheese Sauce

  • 6 tablespoons butter
  • 1/3 cup all purpose flour
  • 3 cups milk
  • 16 ounces shredded Monterey Jack cheese

Instructions

  1. Brown the Sausage: Heat a large pan over medium-high heat and cook the ground pork sausage until fully browned, breaking it apart as it cooks. Once cooked, reduce heat to low and drain any excess oil from the pan to avoid greasiness.
  2. Add Spices and Water: Stir in the chili powder, garlic powder, ground cumin, cayenne pepper, and 1/4 cup water into the cooked sausage. Mix thoroughly to distribute the spices evenly and simmer on low for enhanced flavor melding.
  3. Combine Salsa, Beans, and Corn: Add the medium salsa, drained black beans, and corn to the sausage mixture. Stir to combine and keep the mixture on low heat while preparing the cheese sauce separately.
  4. Prepare the Cheese Sauce: In a separate pan over medium-high heat, melt the butter. Gradually sprinkle the flour over the melted butter, whisking constantly to form a roux. Cook this mixture for about 2 minutes to remove the raw flour taste, stirring continuously.
  5. Add Milk and Thicken Sauce: Slowly whisk in the milk while maintaining medium heat. Continue to cook, whisking occasionally, until the sauce thickens slightly—this should take about 6 to 8 minutes. Avoid boiling to prevent curdling.
  6. Incorporate Cheese: Remove the sauce from heat and stir in the shredded Monterey Jack cheese until it melts completely and the sauce is smooth.
  7. Combine and Warm: Pour the cheese sauce into the sausage mixture and stir well to combine all ingredients into a creamy dip. Keep the chili queso warm either by transferring it to a crockpot on low heat or by keeping it on a very low flame on the stovetop until ready to serve.

Notes

  • Drain excess grease from the cooked sausage to prevent a greasy dip.
  • Use medium salsa for balanced tang and spice; adjust to mild or hot depending on preference.
  • Consistent whisking while making the roux and sauce prevents lumps.
  • This dip can be kept warm in a crockpot, making it ideal for parties and gatherings.
  • Leftovers can be stored in the refrigerator for up to 3 days and reheated gently on the stove.
  • For a spicier version, increase cayenne pepper or add diced jalapeños.
  • Author: Chef
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Category: Appetizer
  • Method: Stovetop
  • Cuisine: Tex-Mex

Find it online: https://avascooking.com/chili-queso-dip-with-real-cheese-recipe/