The Best Mexican Queso Recipe Is the Easiest, Too (3 Ingredients, 15 Minutes) by Ann Marie G. Halstead
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A few years ago we were under a hurricane watch in the Richmond, Va., area. My husband had gone to the grocery store and picked up a combination of shelf-stable foods as well as some special treats for the kids, something to distract them as we experienced our first hurricane watch, especially since they might be out of school. My boys began referring to these special treats as “hurricane food.” One of the treats was a jar of queso and tortilla chips. Ever since that day, the boys have affectionately referred to queso as “hurricane cheese.”
Not a huge fan of store-bought Mexican queso, I've been looking for an easy queso dip recipe, preferably one for my slow cooker. I found the perfect slow-cooker cheese dip recipe, with only three ingredients and a few steps. I hope you enjoy it as much as we do.
To make this three-ingredient shortcut Mexican queso recipe you will need a loaf of processed cheese (it melts the best!), salsa and breakfast sausage. The high-protein sausage is browned in a skillet before being added to the slow cooker along with the cheese and salsa. Melt and you're ready to dip those tortilla chips! This queso is the perfect appetizer anytime.
Cuisine: Mexican / Tex-Mex
Prep Time: 5 minutes
Cook Time: 2 hours (slow cooker) or 10 minutes (stovetop)
Total Time: 2 hours and 5 minutes (slow cooker) or 15 minutes (stovetop)
Servings: 15
Ingredients
- 32 ounces (1 loaf) Velveeta cheese
- 16 ounces (1 jar) salsa
- 16 ounces breakfast sausage
Here's how to make it:
- Cube the Velveeta cheese and add it to the slow cooker. Pour the salsa on top. Cook on low for 1 hour. (If you don't want to use a slow cooker, melt the ingredients together in a saucepot over low heat, stirring often, or in the microwave, stirring often.)
- Meanwhile, cook the sausage in a skillet, breaking it into small pieces with a spatula as it cooks. (Use hot breakfast sausage if you like your queso spicy.)
- Stir the cheese and salsa mixture in the slow cooker, then add the sausage, stirring to combine. Cook for another hour, or until cheese is melted and smooth. Serve with tortilla chips. Store the queso in an airtight container in the fridge. Reheat over low heat in a saucepot or in the microwave.
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