Sausage & Beer Queso

There are times when nothing but a nice, ooey gooey pot of queso will do.

And a small, socially distanced gathering of friends and family for a holidaze dinner seemed the perfect time to take a new version, from the nice folk at out for a spin.

Of course, I had to change a few things; such as skipping the cilantro, using my own Cheeez of Threes in place of Velveeta (all the melting, none of the preservatives), and, I

thought that adding a bit of Pimiento Cheese would be a nice touch.

Helpful Hint: if you happen to have an underused fondue pot and some sterno hanging around; they come together to keep your queso warm and bubbly at the table.

•1 lb Italian sausage
•1 tbsp Sherry Peppers Sauce*
•1/2 cup beer
•1 (10 oz) can Rotel tomatoes
•16 oz Cheeez of Threes (or Velveeta), cubed
•1 cup shredded Mexican cheese blend
•1/2 cup Pimiento Cheese

*No Sherry Peppers Sauce? No Problem! Simply add a bit of decent sherry (none of that “cooking” stuff) and a dash or three of your fave hot sauce, to taste.

Cook the sausage, breaking it up, over medium-high heat until nicely browned and with no bits of pink remaining.

Drain any fat from the pan, then stir in the Sherry Peppers Sauce, the tomatoes, and the half cup of beer.

Cook, stirring, until the liquid has been reduced, about five minutes.

Add the cheeses and cook, still stirring often, until melted and smooth.

Serve from the pot with tortilla chips and sliced jalapeños and (if you like) cilantro.

Or fire up your fondue pot and go to town!

This entry was posted in Appetizers/Munchies, Cheese and tagged , , , , , . Bookmark the permalink.

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.