Get the party started with Hatch Pepper & Sausage Queso, a new twist on the fan favorite dipping sauce!
1 (32 oz.) Velveeta melting cheese block
1(8oz.)andouille or cajun sausage, chopped fine
1 tsp. garlic powder
1 cup fire roasted tomatoes
1 tsp. smoked paprika
1⁄2 cup hatch peppers, chopped
1 tsp. black pepper
1 1⁄2 cups milk
1/4 cup cilantro, chopped fine
Place cheese into crock pot, turn on high heat and cover. Meanwhile, in sauce pan, heat milk with hatch peppers, roasted tomatoes, sausage, and seasonings. Once milk is steaming (about 140 degrees), add cheese in to crock pot, stir until smooth. Add cilantro and stir. Turn crock pot to warm for serving.
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