Cowboy Queso Dip Recipe
  • ½ lb. hot pork sausage
  • 16 oz. Velveeta, cut into 1” cubes
  • 1 (14.5-oz) can Rotel Tomatoes, undrained
  • 1 cup black beans, drained and rinsed
  • ½ c. Shredded Pepper Jack cheese
  • ¼ cup chicken broth
  • ¼ cup chopped fresh cilantro
  • 1-2 diced jalapeños seeds removed
  • salt and pepper to taste
  1. Brown the sausage in a cast iron skillet over medium heat. Crumble your sausage as you cook it.
  2. When the sausage is fully cooked, add chicken broth and allow to cook down/reduce for 3-4 minutes, stirring occasionally.
  3. Add cheese and stir to combine until fully melted, approx. 5 minutes.
  4. Stir in the tomatoes, beans, jalapeños and cilantro.
  5. Serve with tortilla chips.
Recipe by Rick On the Rocks at