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If you are looking for a full flavored dip with exactly the right amount of heat, our Cast Iron Cowboy Queso will hit the spot.
Using the cast iron skillet helps the cheese melt perfectly and really brings out the flavors. The flavor can be easily adjusted per taste.
We have replaced the jalapenos with salsa at times. If you add salsa, make sure you drain it, the extra water can make it soupy.
Items needed to make Cast Iron Cowboy Queso Dip
How to make Cast Iron Cowboy Queso Dip
Browning the sausage in a medium skillet over medium heat. Crumble your sausage as you cook it.
When the sausage is cooked add the chicken broth and allow to cook down/reduce for 3-4 minutes, stirring occasionally.
Now add your cheese and stir to combine.
Once melted, stir in the tomatoes, beans, jalapeños and cilantro.
Cast Iron Cowboy Queso Dip
Cast Iron Cowboy Queso Dip Recipe
Full of flavor, just the right amount of spice and cheesy goodness.
- 1/2 lb. hot pork sausage
- salt and pepper to taste
- 1/4 cup of chicken broth
- 16 oz. Velveeta, cut into 1” cubes
- 1/2 c. Shredded Pepper Jack cheese
- 1 (14.5-oz) can Rotel Tomatoes, undrained
- 1 cup black beans, drained and rinsed
- 1/4 cup chopped fresh cilantro
- 1-2 diced jalapeños, seeds removed
- Browning the sausage in a medium skillet over medium heat. Crumble your sausage as you cook it.
- When the sausage is cooked add the chicken broth and allow to reduce down for 3-4 minutes, stirring occasionally.
- Now, add the cheese and stir to combine.
- It should take about 4-5 minutes for all the cheese to melt in.
- Once melted, stir in the tomatoes, beans, jalapeños and cilantro.
- Let rest for 2 minutes.
Cuisine cast iron skillet