Cowboy Queso

Natalie Mikles from the Made in Oklahoma Coalition joined the Air Comfort Solutions Kitchen to show us how to make some Cowboy Queso.

Description:

When you need a great snack while watching football or gathering friends for a party, check out this meaty queso. This isn’t any ordinary cheese dip. We load it with onion and garlic, Greer’s Ranch House Sausage, cilantro, black beans and Sixth Day Snacks pickled jalapeno peppers. Stonecloud’s Neon Sunshine beer rounds out the flavors. Everyone will be digging into this queso!

Ingredients:

1 small onion, diced

3 garlic cloves, minced

1⁄2 pound Greer’s Ranch House Sausage

1 can Stonecloud Brewing Co. Neon Sunshine

2 pounds deli white American cheese, sliced or Velveeta cheese 1 (14.5-ounce) can Rotel tomatoes

1⁄2 cup Sixth Day Snacks Salsa

1⁄2 cup Sixth Day Snacks sliced, pickled jalapeno peppers

1 cup black beans, rinsed and drained

1 teaspoon ground cumin

Salt and pepper, to taste

1⁄4 cup Scissortail Farms cilantro, chopped

Directions:

1. Saute onion, garlic and sausage until sausage is browned and onion is tender. Drain any grease, and place mixture in a 4-quart slow cooker.

2. Add beer, sliced cheese, tomatoes, jalapeno peppers, black beans, cumin and salt and pepper. Cook on high for 2 hours. Stir, checking to see if cheese is melted. Stir in cilantro.

3. Switch slow cooker to warm. Serve with tortilla chips. Top with red onion and cilantro.