Sausage & Jalapeno Corn Queso

8/13/2024

Prep Time: 20 Min
Cook Time: 35 - 40 Min

Yields: 4 Servings

WHAT YOU NEED

3 Tbsp. Unsalted Butter
3 cloves Garlic, crushed & minced
1/2 Tsp. Red Pepper Flakes
1 Yellow Onion, diced
3 Green Onions, sliced & separated light vs dark portions
3 Jalapenos, diced (including seeds)
1/2 Red Bell Pepper, diced
2 x Beyond Meat Hot Italian Sausages
2 Cobs Fresh Peaches & Cream Corn, stripped from cob
1 Roma Tomato, chopped
1 1/4 C Whipping Cream, room temperature
3/4 C Monterey Jack with Habanero
1/2 C Extra Old White Cheddar, shredded
1 1/2 Tbsp. Tex-Mex Seasoning
Himalayan Salt & Cracked Pepper
GARNISH - Avo Verde Salsa, Sliced Jalapeno, Dark Green Onions, Tajin, Diced Red Onions, Cilantro, Tortilla Chips for Dipping

Begin heating the butter, garlic, and pepper flakes, in a large skillet set to just about medium heat. Once heated, let everything sizzle together for about a minute, stirring as needed. Add the onion, bell pepper, jalapenos, and light portions of the green onions. Season with salt & pepper, stir, and let those cook for a couple of minutes. Add 1/2 Tbsp. of the seasoning, stir, and continue to cook 4 - 5 minutes.

Make a well in the center of the skillet and crumble in the sausages. Break the crumbles up in to smaller pieces as you flip / stir the sausage for a couple of minutes until it has some nice colour. Stir everything together and continue to cook another 2 minutes. Add the corn and season with salt & pepper. Stir and let the corn warm up in the skillet before stirring in another 1/2 Tbsp. seasoning and continuing to cook 4 - 5 minutes.
Add the roma tomato, stir, and continue to cook everything together for 2 or 3 minutes. Pour in the room temperature cream and bring it to a low boil. Once bubbly, reduce the heat to a simmer, season again with a good pinch of salt and the remaining Tex-Mex seasoning. Stir and let the queso simmer for about 10 minutes until rich and creamy.

Turn off the heat and fold in the cheeses until gooey and melty. Transfer the skillet to a wire cooling rack / trivet where you intend to eat. Taste and adjust the salt if needed. Garnish with a good sprinkle of Tajin seasoning, the dark portions of the green onions, diced red onions, sliced jalapenos, and fresh cilantro.
Serve with a big bowl of your favourite tortilla chips for dipping and ENJOY!