Ingredients
- 1 lb ground breakfast sausage or chorizo
- 1 tbsp butter (optional, if using lean sausage)
- 1 small onion, finely diced
- 2 cloves garlic, minced
- 1 (10 oz) can diced tomatoes with green chilies, undrained
- 1 (8 oz) package cream cheese, softened and cubed
- 2 cups freshly shredded sharp cheddar cheese
- 1 cup freshly shredded Monterey Jack cheese
- ½ cup whole milk (plus more if needed)
- 1 tsp chili powder
- ½ tsp ground cumin
- ¼ tsp smoked paprika
- Salt and black pepper, to taste
Optional Toppings
- Chopped cilantro
- Diced jalapeños
- Sliced green onions
- Diced tomatoes
- Crumbled cooked bacon
- Hot sauce
Instructions
1. Brown the Sausage
Heat a 10- to 12-inch cast iron skillet over medium heat. Cook the sausage, breaking it into crumbles, until browned and fully cooked, about 6–8 minutes. Drain excess grease if needed.
2. Sauté the Aromatics
Add the diced onion and cook for 3–4 minutes until softened. Stir in the garlic and cook for another 30 seconds until fragrant.
3. Build the Base
Stir in the diced tomatoes with green chilies, chili powder, cumin, and smoked paprika. Cook for 2 minutes so the flavors blend together.
4. Melt the Cheese
Reduce the heat to low. Add the cream cheese and stir until smooth. Gradually stir in the cheddar and Monterey Jack a handful at a time, adding the milk as needed until the queso becomes silky and creamy.
5. Finish and Garnish
Taste and season with salt and pepper if needed. Top with cilantro, jalapeños, green onions, bacon, or your favorite toppings.
6. Serve Warm
Serve the queso directly from the warm skillet with tortilla chips, pretzel bites, or fresh vegetables. Stir occasionally to keep the cheese smooth. If it thickens too much, mix in a splash of warm milk.