Description
Homemade chili queso with black beans and corn, made with real monterey jack cheese.
Ingredients
Scale
- 2 pounds ground pork sausage
- 1 tablespoon chili powder
- 1 teaspoon garlic powder
- 1 teaspoon ground cumin
- 1/4 teaspoon cayenne pepper
- 1/4 cup water
- 16 ounce jar medium salsa
- 3 (15 ounce) cans of black beans, drained and rinsed
- 1 (15 ounce ) can corn
- 6 tablespoons butter
- 1/3 cup all purpose flour
- 3 cups milk
- 16 ounces shredded monterey jack cheese
Instructions
- In a large pan, brown the sausage on medium high heat until it is completely cooked. Turn heat to low. Drain excess oil.
- Add chili powder, garlic powder, ground cumin, cayenne pepper, and water and mix.
- Add salsa, black beans and corn and mix. Keep heat on low while you make the cheese sauce in a separate pan.
- For the cheese sauce, melt butter over medium high heat. Sprinkle flour over the butter and whisk together. Cook for 2 minutes stirring constantly. Whisk in milk, and turn heat down to medium. Cook until the sauce thickens slightly 6-8 minutes.
- Stir in the shredded cheese until well combined.
- Pour cheese sauce into sausage mixture and stir.
- Keep the dip warm in the crockpot, or on a low flame on the stovetop.
Notes
Recipe adapted from Pinch of Yum’s Homemade Cheesy Chili Dip
Nutrition
- Serving Size: 1 Serving
- Calories: 366
- Sugar: 2.3g
- Sodium: 752mg
- Fat: 24g
- Saturated Fat: 11g
- Unsaturated Fat: 11.3g
- Trans Fat: 0.2g
- Carbohydrates: 19g
- Fiber: 4.8g
- Protein: 20g
- Cholesterol: 71mg