Spicy Chicken Sausage Queso Fundido

Clinton Kelly
Servings: 6 - 8
15 to 30 min

Whether it's Cinco De Mayo or any random day, this Queso Fundido is on point!

  • Ingredients
  • step-by-step directions
Spicy Chicken Sausage
  • 3/4 pound ground chicken
  • 1 1/2 tablespoons ancho chili powder
  • 1 tablespoon ground cumin
  • 2 teaspoons ground coriander
  • 1/4 teaspoon ground cinnamon
  • Kosher salt and freshly ground black pepper (to taste)
Queso Fundido
  • 2 tablespoons olive oil
  • 1 red onion (peeled, finely chopped)
  • 1 jalapeno (seeded, minced)
  • 2 cloves garlic (peeled, minced)
  • 1 tablespoon cornstarch
  • 1 cup Mexican lager
  • 3/4 pound Monterey Jack cheese (shredded)
  • 3/4 pound Pepper Jack cheese (shredded)
  • 1 can green chiles (4 ounces)
  • cilantro (to garnish)
  • tortilla chips (to serve)
  • Kosher salt and freshly ground black pepper (to taste)
  • For the Spicy Chicken Sausage: In a large bowl, add the ground chicken, ancho chili powder, cumin, coriander,cinnamon, salt and pepper and mix to combine.
  • Heat a large saute pan with olive oil, add the chicken sausage and cook until browned, breaking up the meat with the back of a wooden spoon or a potato masher, about 7-9 minutes.
  • For the Queso: In a Dutch oven over medium heat warm the olive oil. Add onion, jalapeno and garlic and cook until translucent, about 5 minutes. Season with salt and pepper. Add the cornstarch and lager and bring to a simmer. Stir in the Monterey Jack and pepper Jack cheeses until smooth. Stir in the browned chicken sausage and green chilies. Keep warm on the stove until ready to serve. Garnish with cilantro leaves and serve with tortilla chips.
  • Tip: Keep your queso warm in a fondue pot or in a slow cooker throughout the party!
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