Cowboy Queso Recipe
Make Cowboy Queso Recipe in just 45m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Queso Base
Cowboy Mix (Meat & Beans)
Finish & Garnish
Method
Cowboy Mix (Meat & Beans)
- 1
Cook aromatics and brown beef
Heat a large skillet over medium-high heat. Add vegetable oil and swirl. Add diced onion and cook 3–4 minutes until translucent. Add minced garlic and diced jalapeño; cook 30–45 seconds until fragrant. Push vegetables to the side and add ground beef. Cook, breaking up with a spoon, until no longer pink, about 6–8 minutes.
- 2
Season and combine
Stir in chili powder, ground cumin, brown sugar, and kosher salt. Add fire-roasted diced tomatoes, minced chipotle in adobo, pinto beans and black beans. Reduce heat to medium-low and simmer, stirring occasionally, 6–8 minutes to meld flavors and reduce excess liquid. Taste and adjust seasoning. Keep warm while you prepare the queso base.
Queso Base
- 3
Prepare roux and milk
In a medium heavy-bottomed saucepan, melt unsalted butter over medium heat. Sprinkle in all-purpose flour and whisk continuously for 1–1.5 minutes to cook the flour without browning (this creates a light roux). Slowly whisk in whole milk and heavy cream, bringing the mixture to a gentle simmer over medium heat; whisk frequently so it looks smooth and thickens slightly, about 3–4 minutes.
- 4
Melt cheeses
Reduce heat to low. Add cubed cream cheese and whisk until mostly melted. Gradually add shredded cheddar and monterey jack, a handful at a time, whisking between additions so the cheese melts smoothly and the sauce stays glossy. If the cheese seems too thick, add up to 2 tablespoons additional milk to reach desired dip consistency.
- 5
Season the queso
Stir in ground cumin, smoked paprika, ground black pepper, and kosher salt. Cook on low for 1–2 minutes, stirring, to allow spices to bloom. Keep the queso on the lowest heat setting, stirring occasionally so it does not separate.
Finish & Garnish
- 6
Combine cowboy mix with queso
Spoon most of the warm cowboy meat & bean mix into the queso pot and gently fold to incorporate about two-thirds of the meat into the cheese so the dip is meaty but still saucy. Reserve a portion of the cowboy mix for topping.
- 7
Adjust brightness and serve
Stir in lime juice to the queso for brightness and then taste; adjust salt or chipotle for heat if desired. Transfer the queso to a serving bowl or keep in a small slow cooker on warm.
- 8
Garnish and present
Top the queso with the reserved cowboy mix, sprinkle chopped cilantro, sliced green onions, and pickled jalapeños. Serve immediately with tortilla chips for dipping. Leftovers: store cooled queso and cowboy mix separately in airtight containers in the refrigerator for up to 3 days; reheat gently on low, stirring, and add splash of milk if needed.