Cowboy Queso



  • 1/2 lb. hot sausage, casings removed
  • 16 oz. velveeta, cut into 1” cubes
  • 1/2 c. Shredded Monterey Jack
  • 1/2 c. pale ale
  • 1 (14.5-oz) can fire-roasted tomatoes, drained
  • 1/2 c. pickled jalapeños
  • Tortilla chips, for serving


  1. Heat a medium skillet, preferably cast iron, over medium heat. Add sausage and cook, breaking the meat up with a wooden spoon, until browned and cooked through.
  2. Pour in the pale ale to deglaze the skillet. Let reduce slightly then stir in velveeta and monterey jack. Cook over medium heat until melted through, about 5 minutes. Stir in most of the fire-roasted tomatoes and remove from heat.
  3. Top queso with remaining tomatoes and pickled jalapeños. Serve immediately.

Mothers Secret Recipes of Comfort Food & Culinary Inspiration from an Organic and Allergen-free Approach