Making and serving Cast Iron Skillet Queso is a delightful culinary experience that brings warmth and comfort to any gathering. The process of melting a blend of cheeses in a cast iron skillet creates a rich, gooey texture that’s irresistibly indulgent. As the cheeses bubble and melt, their flavors deepen and meld together, filling the kitchen with an inviting aroma. Serving the queso straight from the skillet not only adds a rustic charm to the presentation but also keeps it deliciously warm for dipping. Whether scooped up with crunchy tortilla chips or drizzled over nachos, Cast Iron Skillet Queso is a crowd-pleaser that invites everyone to dive in and savor the moment. The dip goes well with tortilla chips, crackers, and with celery sticks. This queso dip can easily be twisted up to your liking and be turned into a kid friendly treat (heat is toned down). No matter what, one thing is for sure, everyone will keep coming back for more!!!
Ingredients:
1/2 pound sweet or medium heat Italian sausage
1 red onion diced
3 stalks of celery diced
1 package of your favorite taco seasoning
1/2 bunch of Cilantro, coarsely chopped
2 cans of Original Rotel, drained
1 block of Velveeta, cubed (16 ounce block)
1 block of Cream Cheese, cubed (8 ounce block)
1 cup shredded sharp cheddar cheese, I shred my own block
Pico de Gallo – optional
Directions:
1. Heat a large cast iron skillet (12 inch) over medium heat with a couple of tablespoons of olive oil. Add your diced onion and celery and sauté for 5 minutes. Add the Italian sausage and cook thoroughly. Add your cilantro towards the end of the sausage being thoroughly cooked.
2. Add your taco seasoning and the amount of water according to your package directions. Stir to incorporate and cook for one minute. Add the two cans of Rotel and stir to incorporate. Add the cubed Velveeta, Cream Cheese, and shredded cheddar cheeses. Stirring to incorporate all. I stir frequently until the cheeses are fully melted.
3. It is ready to serve when the cheeses are fully melted. This queso dip can be served in the cast iron pan or you can transfer to a crock pot on the warm setting. If you are making the day before, heat the queso dip in the cast iron pan on low heat or use a crock pot on the low setting.
*NOTE: You can use ground beef instead of Italian Sausage or you can go meatless. I have used ground turkey and ground moose meat in this dip. The Pico de Gallo is optional, but I do add some to the top when serving for a gathering or holiday. If you do not want the heat, switch out the Rotel with chopped tomatoes and use a mild taco seasoning. Want more heat? Add some freshly chopped Jalapenos when cooking and as a garnish. This is a very flexible queso dip and can be twisted up however you desire.
If you want to add some authenticity to your queso dip, look for some Mexican or Spanish cheeses to go along with the Velveeta. Or simply go authentic and eliminate the Velveeta. Some choices are: Queso Fresco – crumbly and mild; Chihuahua – creamy and nutty; Oaxacan – stringy, semi-soft, and tangy; Manchego – rich and nutty, gives depth; Cotija – salty and has a zestful tang, gives the queso a bold flavor; Oaxaca – semi-soft and mild; and Asadero – soft, mild, and creamy. My go to favorites are Chihuahua, Cotija, and Asadero cheeses.
Cheers, Drew Frederic