This post is sponsored by Bush’s Beans.
In our house queso is a staple. It’s probably a staple in all Texan households! Depending on my mood the queso can be a simple one with only three ingredients or elaborate with lots of ingredients. I prefer queso with some protein and this recipe definitely provides that with the addition of meat and beans.
I use Bush’s Black Beans in this recipe because in one can, there are 7 grams of protein and 6 grams of fiber. You can find Bush’s Beans at Walmart. I always keep beans on hand to add to various recipes. It’s an easy way to make a recipe more filling.
If you are taking this to a party I recommend doubling this Tex-Mex appetizer recipe to ensure there is enough for everyone, because sometimes when people eat queso they turn into savages! Sometimes I double this just for my kids and let them eat it for dinner. (Yes, I realized that makes me sound like a lazy mom!)
1/2 lb. hot pork sausage or chorizo
salt and pepper to taste
1/4 cup of chicken broth
16 oz. Velveeta, cut into 1” cubes
1/2 c. Shredded Pepper Jack cheese
1 (14.5-oz) can Rotel Tomatoes, undrained
1 small can Bush’s black beans, drained and rinsed
1/4 cup chopped fresh cilantro
1-2 diced jalapeños seeds removed
When the sausage is cooked, add in chicken broth and allow to cook for 3-4 minutes, stirring occasionally.
What do you like to put in your queso?