Texas Queso with a Twist

Before I moved to Texas, I had never in my life used Velveeta. So, when I learned of the “Classic Texas Queso” which involved Velveeta and a can of Rotel, I was VERY skeptical.  Well, there is a reason it’s so popular here – it is pretty damn good!  I added a few additional touches to really spruce up this DELICIOUS queso.


1 lb Sweet Italian Sausage

1/2 Red Bell Pepper

1 fresh Jalapeño Pepper

2 lb White Velveeta Cheese

1 can Rotel with Chilis

1/2 cup Sour Cream (secret ingredient!)

1/4 tsp Red Pepper Flakes (more if you like spice)

In a saucepan over medium high heat, remove the sausage from the casing and brown until it is cooked completely.  Remove from pan and drain most of the fat (leave about a tbsp).  Dice the red pepper and seeded jalapeño pepper, and sauté in the sausage rendering until they have softened.  Cube the Velveeta, and put that in the saucepan.  Immediately pour in the can of Rotel, and stir continuously until it is completely mixed and melted.  Add the cooked sausage back in, as well as the sour cream.  Stir until well combined, then transfer to a bowl or crockpot – serve with tortilla chips and enjoy!  I’ve made this the day before a party, and have heated it in a crock pot day of – works like a charm!

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