Ingredients:

  • 1 lb Spicy Italian Sausage (bulk)
  • 1 large Yellow Onion, finely diced
  • 3 cloves Garlic, minced
  • 2 Tbsp Taco or Chili Powder Blend
  • 1 tsp ground Cumin
  • 1/2 tsp Smoked Paprika
  • 1 (10 oz) can Ro-Tel Diced Tomatoes & Green Chilies, undrained
  • 1 (4 oz) can Diced Green Chillies, undrained
  • Salt and Freshly Ground Black Pepper, to taste
  • 16 oz Processed Cheese (e.g., Velveeta), cubed
  • 8 oz Sharp Cheddar Cheese, freshly shredded
  • 1/2 cup Whole Milk (or half-and-half)
  • 1/4 cup fresh Coriander (Cilantro), chopped (optional garnish)
  • Sliced Jalapeños (fresh or pickled), as desired (optional garnish)

Instructions:

  1. Dice the onion and mince the garlic. Cut the processed cheese into rough 1-inch cubes. Ensure the cheddar is freshly shredded.
  2. Brown the Sausage: Heat a Dutch oven over medium-high heat. Add the bulk sausage and cook until thoroughly browned and no pink remains, about 6–8 minutes.
  3. Drain the Fat: Transfer the cooked sausage to a colander lined with kitchen paper to drain off excess grease. Set the sausage aside and wipe out all but 1 tablespoon of fat from the pot.
  4. Sauté the Onion: Return the pot to medium heat. Add the diced onion and sauté for 4–5 minutes until translucent. Add the minced garlic and cook for 1 minute until fragrant.
  5. Toast the Spices: Stir in the taco seasoning, cumin, and smoked paprika. Cook for 30 seconds, stirring constantly, until the spices become fragrant.
  6. Add Liquid and Meat: Return the drained sausage to the pot. Stir in the Ro-Tel (undrained), the can of diced green chillies (undrained), and the 1/2 cup of milk. Bring the mixture to a low simmer.
  7. Melt the Processed Cheese: Reduce the heat to low. Add the cubed processed cheese first. Stir gently until about half of the processed cheese has melted.
  8. Incorporate the Cheddar: Gradually add the shredded cheddar, stirring constantly until the mixture is completely smooth and homogeneous. Keep the heat low to prevent the cheese from seizing up or becoming grainy.
  9. Taste and Finish: Taste the queso and adjust the seasoning with salt and pepper as needed. If the queso is too thick, add milk 1 tablespoon at a time until the desired consistency is reached.
  10. Serve Immediately: Garnish with fresh coriander/cilantro and optional jalapeño slices.