Super Bowl Queso Dip with Homemade Tortilla Chips
Super Bowl Queso Dip with Homemade Tortilla Chips
Ingredients
For the Queso Dip
- 1 pound hot sausage, crumbled
- 1 onion, diced
- 1 tablespoon roasted garlic, to 2 tablespoons
- 1 can chipotles in adobo, juice only
- 1 packet Sazon seasoning
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1 teaspoon smoked paprika
- 8 ounces Velveeta cheese, cubed
- 8 ounces white Velveeta cheese, cubed
- 8 ounces shredded cheese, of your choice
- 2 cans Rotel diced tomatoes and green chilies, undrained
- 1/4 cup milk, optional, for thinning
- 1/4 cup fresh cilantro, chopped, for garnish
For the Homemade Tortilla Chips
- 12 corn tortillas
- 4 cups vegetable oil, for frying, or as needed
- 1/2 teaspoon salt, or to taste
Instructions
- 1
Preheat your oven to 375°F (190°C). In a large skillet, cook the hot sausage over medium-high heat, breaking it apart with a spoon, until fully browned and crumbled. Drain any excess grease.
⏱️ 8 min
- 2
Add the diced onion and roasted garlic to the skillet with the cooked sausage. Sauté for 5-7 minutes, until the onion is softened and translucent.
⏱️ 7 min
- 3
Pour in the juice only from the can of chipotles in adobo. Stir in the Sazon seasoning, cumin, chili powder, and smoked paprika. Mix well and cook for another 2 minutes to allow the spices to bloom.
⏱️ 2 min
- 4
While the sausage mixture is cooking, prepare the chips. Cut each corn tortilla into 6-8 wedges. Heat the vegetable oil in a deep pot or Dutch oven over medium-high heat until it reaches 350°F (175°C).
⏱️ 5 min•🌡️ 350
- 5
Fry the tortilla wedges in batches, being careful not to overcrowd the pot. Fry for 2-3 minutes per batch, or until golden brown and crispy. Use a slotted spoon or spider to transfer the fried chips to a wire rack set over paper towels. Immediately season generously with salt.
⏱️ 10 min•🌡️ 350
- 6
In a 9x13 inch casserole dish, combine the cubed Velveeta cheese (original and white), half of the shredded cheese, and one can of undrained Rotel. Add the cooked sausage and onion mixture to the casserole dish. Top with the remaining shredded cheese.
⏱️ 5 min
- 7
Bake the queso dip in the preheated oven for 15-20 minutes, stirring every 5-7 minutes, until the cheeses are completely melted and bubbly. If the dip is too thick, stir in the 1/4 cup of milk until your desired consistency is reached.
⏱️ 20 min•🌡️ 375
- 8
Remove the queso dip from the oven. Garnish with the second can of undrained Rotel and fresh chopped cilantro. Serve immediately with the homemade tortilla chips.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Super Bowl Queso Dip with Homemade Tortilla Chips
For the Queso Dip
- 1 pound hot sausage, crumbled
- 1 onion, diced
- 1 tablespoon roasted garlic, to 2 tablespoons
- 1 can chipotles in adobo, juice only
- 1 packet Sazon seasoning
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1 teaspoon smoked paprika
- 8 ounces Velveeta cheese, cubed
- 8 ounces white Velveeta cheese, cubed
- 8 ounces shredded cheese, of your choice
- 2 cans Rotel diced tomatoes and green chilies, undrained
- 1/4 cup milk, optional, for thinning
- 1/4 cup fresh cilantro, chopped, for garnish
For the Homemade Tortilla Chips
- 12 corn tortillas
- 4 cups vegetable oil, for frying, or as needed
- 1/2 teaspoon salt, or to taste
Instructions
- 1
Preheat your oven to 375°F (190°C). In a large skillet, cook the hot sausage over medium-high heat, breaking it apart with a spoon, until fully browned and crumbled. Drain any excess grease.
⏱️ 8 min - 2
Add the diced onion and roasted garlic to the skillet with the cooked sausage. Sauté for 5-7 minutes, until the onion is softened and translucent.
⏱️ 7 min - 3
Pour in the juice only from the can of chipotles in adobo. Stir in the Sazon seasoning, cumin, chili powder, and smoked paprika. Mix well and cook for another 2 minutes to allow the spices to bloom.
⏱️ 2 min - 4
While the sausage mixture is cooking, prepare the chips. Cut each corn tortilla into 6-8 wedges. Heat the vegetable oil in a deep pot or Dutch oven over medium-high heat until it reaches 350°F (175°C).
⏱️ 5 min•🌡️ 350 - 5
Fry the tortilla wedges in batches, being careful not to overcrowd the pot. Fry for 2-3 minutes per batch, or until golden brown and crispy. Use a slotted spoon or spider to transfer the fried chips to a wire rack set over paper towels. Immediately season generously with salt.
⏱️ 10 min•🌡️ 350 - 6
In a 9x13 inch casserole dish, combine the cubed Velveeta cheese (original and white), half of the shredded cheese, and one can of undrained Rotel. Add the cooked sausage and onion mixture to the casserole dish. Top with the remaining shredded cheese.
⏱️ 5 min - 7
Bake the queso dip in the preheated oven for 15-20 minutes, stirring every 5-7 minutes, until the cheeses are completely melted and bubbly. If the dip is too thick, stir in the 1/4 cup of milk until your desired consistency is reached.
⏱️ 20 min•🌡️ 375 - 8
Remove the queso dip from the oven. Garnish with the second can of undrained Rotel and fresh chopped cilantro. Serve immediately with the homemade tortilla chips.
⏱️ 3 min