Spicy Sausage Beer Queso Food

CHILE CON QUESO

Steps:

• Brown the sausage and onion in a large nonstick skillet, breaking the sausage up as you go. Once browned, drain off some of the fat.
• Chop the cheese block into cubes and add along with the diced tomatoes and green chiles and chopped green chiles, juice and all.
• Cook over a low heat until it all starts coming together. Then stir in the diced jalapeno. Serve with chips.

HOT SAUSAGE DIP

Steps:

• Place pork sausage in a large, deep skillet. Cook over medium high heat until evenly brown.
• Drain sausage and stir in onions. Cook until slightly tender, about 2 minutes. Mix in diced tomatoes with green chile peppers. Stirring occasionally, allow the mixture to simmer approximately 15 minutes.
• Blend cream cheese and sour cream into the sausage mixture. Season with crushed red pepper.

SAUSAGE QUESO DIP

Steps:

• On medium-high heat In a medium saucepan cook sausage until no longer pink. Drain excess oil and add the tomatoes and green chilies. Cut the cream cheese in 6 pieces and add to the mixture. Stir and cook until creamy. Add the cheese and cook until melted. Serve with chips or vegetables.

SPICY SAUSAGE QUESO

Steps:

• 1. In a skillet cook and crumble sausage, till browned and no longer pink. Drain
• 2. Put cheese in a large microwave safe bowl and microwave on high for 6 minutes or until melted. (Stir every 2 minutes)
• 3. Add salsa and stir. Add seasonings and sausage. Microwave 2 more minutes or until heated thru.

SPICY SAUSAGE QUESO

Steps:

• Fry sausage and drain.
• Combine tomatoes, onion and pepper together and sauté.
• Cube cheeses, add to vegetables and slowly melt cheese over low heat (can be done in crock pot).
• Mix in sausage and heat to serving temperature.

BEERY CHORIZO QUESO FUNDIDO

Steps:

• Heat a medium skillet over medium heat. Add 1 tablespoon of the butter, the onion, jalapeno and garlic. Cook, stirring occasionally, until the vegetables soften and begin to caramelize, about 20 minutes. Remove from the heat.
• Heat 1 tablespoon of the butter in a large saucepan over medium heat. Add the chorizo and cook, breaking it up with the side of a spoon, until well browned, about 5 minutes. Add to the cooked vegetables in the skillet using a slotted spoon. Set aside.
• Wipe out the saucepan the chorizo cooked in and return it to medium heat. Add the remaining 2 tablespoons butter. When the butter has stopped foaming, stir in the flour, chili powder, and cumin and stir until the flour is absorbed. Whisk in the beer and milk. Bring to a simmer and cook, stirring frequently, until slightly thickened, about 5 minutes. Remove from the heat and stir in the cheese, stirring until completely melted.
• Transfer the cheese deep to a warmed serving dish, fondue pot or a small slow cooker set to warm or low. Stir the chopped cilantro leaves into the chorizo-onion mixture and dollop it on top of the melted cheese. Garnish with more cilantro leaves. Serve with tortilla chips.

SPICY SAUSAGE & BEER QUESO

Steps:

• 1. Cook and drain sausage, stir in all seasonings. Add to crock pot.
• 2. Add remaining ingredients to crock pot. Cook on low until cheeses have melted.
• 3. After cheeses are melted and ingredients combined turn crock pot on warm. Serve with chips or toast rounds.