This is the Best Velveeta Skillet Queso ever! Sausage, jalapeño, 3 kinds of cheese, Rotel, and beer combine to create an amazing creamy cheesy flavor.
Eat it with your favorite dip chip for a zesty party appetizer or game-day snack, or add a cheesy topping to your favorite nachos, burritos, tacos, or burgers.
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What Is Queso?
Technically, Queso is Spanish for cheese. However, in the U.S., it most commonly refers to a popular spicy Mexican Cheese Dip that is almost a requirement to serve at game day parties, Cinco De Mayo parties, or anytime friends and family get together.
Pair with Mexican Shrimp Cocktail, a Spicy Peach Margarita, and some tortilla chips, and you have a party!
This particular Velveeta Queso recipe is made from start to finish in a skillet. Some people call it Skillet Queso, while others call it Velveeta Queso. I call it delicious!
Why You’ll Love This Recipe
There are so many reasons to love this queso dip. Here are the ones that I think will resonate with most people.
- This is the Best Velveeta Skillet Queso! The taste is phenomenal with the flavorful sausage, beer, jalapeños, and Rotel, which is canned diced tomatoes and chilies!
- This queso dip is super creamy, silky smooth, and oh so cheesy with 3 types of cheese!
- It is easy to make in the skillet with just 5 minutes of prep work, and about 20 minutes of cooking time, just long enough the cook the sausage and melt the cheese.
How to Make Velveeta Skillet Queso
Equipment
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- Cast Iron Skillet – I like to use a cast-iron skillet because it keeps the cheese warm and melted for a longer period of time.
Ingredients
Below I discuss the ingredients and possible substitutions in case you don’t have a specific ingredient. However, if you are looking for the specific measurements of each ingredient, be sure to scroll down to the bottom of this article, just above the comments, for the printable recipe card, which includes all the ingredients and the specific amounts of each one.
- Sausage – I used breakfast sausage, but you could use any kind of sausage that you like, such as chorizo, or andouille sausage.
- American Processed Cheese (Velveeta) – Velveeta provides the best creamy, cheesy texture for queso. When combined with the other cheeses, you have a dip that is to die for!
- Pepper Jack Cheese – Monterey Jack cheese with peppers in it adds a bit of spicy cheesiness to the dip.
- Cream Cheese – works with the Velveeta to make this queso extra creamy!
- Guiness beer – I think this beer provides a great flavor for the dip. However, you could use another type of beer or even light beer.
- Rotel – This is canned diced tomatoes and chilies. If you can’t find it in your grocery store, then you can use a can of diced tomatoes and a small can of chopped green chilies.
- Cilantro – Feel free to use as much or as little as you like.
- Avocado – Slice or chop some avocados to place on top as a garnish. Or make make this Guacamole Recipe to go with it.
Directions
- Cook the sausage in a large skillet over medium heat on the stove.
- Add the chopped jalapeños and sauté them with the sausage.
- Add the diced tomatoes and chilies and stir.
- Add the pepper jack cheese and stir.
- Add the cubes of Velveeta and cream cheese and stir.
- Pour in the Guinness beer and stir continuously until it melts and has a smooth, creamy, silky texture.
- Garnish the top with chopped cilantro, avocado slices, chopped tomatoes, or jalapeño slices. Use your favorite topping, or you can add no topping and start digging in!
Recipe Tips
- Heat Level. Be sure to keep the skillet on medium low to medium heat. Don’t get in too big a hurry because you need the cheese to melt slowly and thoroughly.
- Keep stirring. Stir continuously to keep the cheese from burning on the bottom, and to ensure that all the ingredients combine completely and the cheese melts evenly.
- Do The Salsa. Add some additional pizzazz, flavor, and heat to your queso by adding your favorite salsa right in the queso. You can add as little as or much as you like, depending on how spicy you like your queso.
What To Serve With Skillet Queso
- Red or Green Salsa
- Sliced Avocados or Guacamole
- Pico De Gallo
- Tortilla Chips
- Ham and Swiss Sliders
- Pour leftover queso over steamed broccoli, baked potatoes, nachos, burritos, tacos, burgers, or casseroles! The possibilities are endless because everything is better smothered in cheese!
Frequently Asked Questions (FAQs)
- Can I Make This Recipe Ahead of Time?
- Yes, it is possible to make it ahead of time, refrigerate it and reheat it later. However, if you can, I recommend making it shortly before serving for the best results.
- How Do I Store Leftovers?
- I rarely have any leftover of this queso. However, if you are fortunate to have leftover queso, put it in an airtight container, cover it, and store it in the refrigerator for up to 5 days.
- Can I Freeze This Recipe?
- I don’t recommend freezing queso as it does not maintain its creamy texture well after freezing and reheating.
More Recipes You’ll Love
- Cheesy Jalapeno Mexican Dip
- Picadillo Con Papas – Spicy Ground Beef Taco meat with potatoes.
- Spicy Peach Margarita
- Fresh Peach Salsa
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Recipe
Velveeta Skillet Queso Recipe
Ingredients
- 0.5 pound breakfast sausage
- 1 jalapeno, seeded and diced
- 10 ounces canned diced tomatoes and chilies (like Rotel)
- 8 ounces american processed cheese, cubed (like Velveeta)
- 0.5 cup shredded pepper jack cheese
- 8 ounces cream cheese (1 block)
- 0.5 cup Guinness Beer
- 2 tablespoons cilantro, chopped
- 1 avocado, sliced
Instructions
- In a skillet over medium heat, cook the sausage. If there is a lot of grease, drain the grease.
- Add the jalapeno and cook for 1 minute.
- Add the rotel and stir and heat.
- Turn the stove on low. Add the Velveeta, pepper jack and cream cheese and let them melt. Stir often, and be careful not to let them scorch.
- Add the Guinness beer and stir till combined. If the cheese is too thick, add an additional ¼ cup.
- Sprinkle with cilantro and add some avocado. Serve with your favorite chips or veggies.
Notes
- Heat Level. Be sure to keep the skillet on medium low to medium heat. Don’t get in too big a hurry because you need the cheese to melt slowly and thoroughly.
- Keep stirring. Stir continuously to keep the cheese from burning on the bottom, and to ensure that all the ingredients combine completely and the cheese melts evenly.
- Do The Salsa. Add some additional pizzazz, flavor, and heat to your queso by adding your favorite salsa right in the queso. You can add as little as or much as you like, depending on how spicy you like your queso.
Nancy says
Can I make this recipe on LOW in my slow cooker?
Michele says
Yes. You can cook it on low for about 2 hours.