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Sausage Green Chile Queso
Rachel Kim

Sausage Green Chile Queso

Breakfast sausage, green chiles and two melting cheeses make a queso with a little more bite than the standard party crock. Browning and draining the sausage is essential; rendered fat left in the cooker can split the sauce. Use a small slow cooker so the cheese stays deep enough to stir.
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Prep Time 18 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 48 minutes
Servings: 12
Ingredients Method

Ingredients
  

  • 1 lb bulk breakfast sausage
  • 1 lb processed American cheese cubed
  • 1 package 8 oz cream cheese, cubed
  • 1 can 12 oz evaporated milk
  • 2 cans 4 oz each diced green chiles, drained
  • 1/2 tsp ground cumin
  • 1/4 tsp garlic powder

Method
 

  1. Cook the sausage in a skillet over medium heat until browned and no pink remains, then drain it thoroughly.
  2. Add the sausage, American cheese, cream cheese, evaporated milk, green chiles, cumin and garlic powder to a 3-quart slow cooker.
  3. Cover and cook on low for 60 to 90 minutes, stirring twice, until completely melted.
  4. Reduce to warm as soon as the queso is smooth.
  5. Stir every 20 minutes and thin with a tablespoon of warm milk only when needed.