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Fiery Chile Con Queso Dip

Course Snack
Cuisine American
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4 cups

Ingredients

  • 1/2 lb chorizo sausage casing removed
  • 3/4 cup beer
  • 16 oz velveeta cubed
  • 1 cup shredded monterey jack I used a blend called "habanero heat" for extra fire
  • 14 oz can diced tomatoes drained
  • 1 cup black beans drained
  • 1/4 cup cilantro fresh, chopped, plus extra for garnish
  • 3 large onion sliced
  • 2-3 large scotch bonnet pepper ripe (yellow or red), seeded, chopped fine
  • 2-3 large bags tortilla chips

Instructions

  • Carmelize the onions in a separate pan - 30 - 35 minutes
  • When the onions have been cooking for about 15-20 minutes, add the sausage to a pot on on medium high. Cook the sausage through, breaking up with a wooden spoon 5-8 minutes. Once browned add the peppers and cook for another 5-10 minutes.
  • Add the beer to the pot, bring to a boil on high and then simmer at medium for 8-10 minutes to reduce the beer.
  • Add the cheese, beans, tomatoes. Reduce heat to low and allow the cheese to melt- 2-4 minutes. Stir constantly as the cheese melts
  • Once the onions have caramelized serve the queso garnished liberally with the onions and more cilantro.