Spicy Sausage Queso Recipes

Steps:

• 1. In a skillet cook and crumble sausage, till browned and no longer pink. Drain
• 2. Put cheese in a large microwave safe bowl and microwave on high for 6 minutes or until melted. (Stir every 2 minutes)
• 3. Add salsa and stir. Add seasonings and sausage. Microwave 2 more minutes or until heated thru.

Steps:

• 1. Cook and drain sausage, stir in all seasonings. Add to crock pot.
• 2. Add remaining ingredients to crock pot. Cook on low until cheeses have melted.
• 3. After cheeses are melted and ingredients combined turn crock pot on warm. Serve with chips or toast rounds.

Steps:

• Heat large nonstick skillet over medium-high heat; add sausage. Cook 5 minutes or until crumbled and no longer pink, stirring occasionally. Drain; return to skillet.
• Add Velveeta and undrained tomatoes to skillet; stir to combine. Cook over medium heat 5 to 7 minutes or until Velveeta melts, stirring occasionally.
• Serve with tortilla chips, if desired.

Steps:

• Pour cream into a saucepan and heat over medium heat. Add shredded Oaxaca cheese and stir until melted, about 5 minutes. Season with chiles, cumin, and garlic salt. Stir to combine.
• Mix sausage into cheese sauce and cook until heated through, about 5 minutes.

Steps:

• Brown the sausage and onion in a large nonstick skillet, breaking the sausage up as you go. Once browned, drain off some of the fat.
• Chop the cheese block into cubes and add along with the diced tomatoes and green chiles and chopped green chiles, juice and all.
• Cook over a low heat until it all starts coming together. Then stir in the diced jalapeno. Serve with chips.

Steps:

• Fry sausage and drain.
• Combine tomatoes, onion and pepper together and sauté.
• Cube cheeses, add to vegetables and slowly melt cheese over low heat (can be done in crock pot).
• Mix in sausage and heat to serving temperature.

Steps:

• Preheat oven to 400º. On a lightly floured surface, roll half of dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim to 1/2 in. beyond rim of plate; flute edge. Repeat with remaining dough. Refrigerate 30 minutes. Line unpricked crusts with a double thickness of heavy-duty foil. Bake for 10 minutes. Remove the foil; bake 5 minutes longer. Cool on wire racks., Meanwhile, in a large skillet, cook pork over medium heat until no longer pink, 7-9 minutes; drain. In a large bowl, whisk eggs, milk, mayonnaise, salt and pepper. Stir in cheese, jalapenos, green onions and cooked pork. Pour into crusts., Bake until a knife inserted in center comes out clean, 30-35 minutes. Cover edges loosely with foil during the last 15 minutes if needed to prevent overbrowning. Remove foil. Let stand 10 minutes before cutting., Freeze option: Cover and freeze unbaked quiches. To use, remove from freezer 30 minutes before baking (do not thaw). Preheat oven to 400º. Place quiches on baking sheets. Bake as directed, increasing time to 40-45 minutes. Cover edges loosely with foil during the last 15 minutes if needed to prevent overbrowning.