Ingredients:

  • 12 oz Ground Beef (80/20 lean)
  • 4 oz Mexican Chorizo Sausage, casing removed
  • 1 medium Yellow Onion, finely diced
  • 1 large Fresh Jalapeño, finely minced
  • 3 cloves Garlic, minced
  • 1 tsp Smoked Paprika
  • 1 tsp Chili Powder (medium heat)
  • 1/2 tsp Ground Cumin
  • Kosher Salt & Freshly Ground Black Pepper, to taste
  • 1 (10 oz) can Canned Diced Tomatoes & Green Chilies (RoTel style), undrained
  • 5 fl oz Evaporated Milk (full-fat)
  • 16 oz Processed Cheese Block (Velveeta or similar), cubed
  • 4 oz Monterey Jack Cheese, grated
  • 1/4 cup Fresh Coriander (Cilantro), chopped (Optional)
  • 2 stalks Sliced Green Onions (Scallions) (Optional)

Instructions:

  1. Mise en Place: Dice the onion, mince the garlic and jalapeño, and cube the processed cheese. Grate the Monterey Jack.
  2. Brown the Meat: In a large Dutch oven over medium-high heat, combine the ground beef and chorizo. Break up the meat as it cooks until no pink remains.
  3. Drain the Fat: Once the meat is thoroughly browned, carefully drain off all excess fat using a fine-mesh sieve. Return the meat to the pot. This step is non-negotiable for achieving non-greasy queso.
  4. Sauté Aromatics: Reduce the heat to medium-low. Add the diced onion and minced jalapeño to the meat. Sauté for 3-5 minutes until the onion is softened and translucent.
  5. Add Flavour: Stir in the minced garlic, smoked paprika, chili powder, and cumin. Cook for 1 minute until fragrant. Season lightly with salt and pepper.
  6. Add Liquids: Pour in the canned tomatoes and chilies (undrained) and the evaporated milk. Stir well to combine the seasoning and meat mixture.
  7. Introduce the Cheese (Low and Slow): Reduce the heat to the lowest setting possible. Add the cubes of processed cheese (Velveeta).
  8. Stir and Melt: Stir constantly but gently until the processed cheese is fully melted and the mixture is smooth, creamy, and uniform. This should take about 5-8 minutes. Do not rush this step or let the mixture boil.
  9. Finish with Natural Cheese: Once smooth, stir in the grated Monterey Jack cheese until it has completely melted into the mixture.
  10. Taste and Serve: Taste the Cowboy Queso and adjust seasoning as needed. Garnish heavily with fresh coriander and green onions. Serve immediately with tortilla chips or Fritos.