Venison Queso

Venison Queso is made with crumbled venison sausage mixed with salsa and cheese and scooped up with tortilla chips. This is heavenly deliciousness!

This is really good for breakfast, dinner, or a quick snack. I had made queso many times in the past but never with meat. If you like queso, you will love it with sausage added. Trust me!

So far, I have tried it with pork breakfast sausage and venison sausage. Both were great. I also tried it with hamburger meat with chili powder added. I love it all, but I guess my favorite would be with venison sausage.

Venison Queso Recipe

Ingredients:

• 32 ounces of Velveeta Cheese Original Block (see real cheese recipe below)
• 15.5 ounces of chunky mild salsa
• 2 14.5 ounce bags of tortilla chips – Scoops are the best!
• 1 pound of ground breakfast sausage (I used venison)

Getting It Done:

1. Fry the sausage on medium-high heat until no longer pink, about 7 minutes. Break it up as it fries and when done, drain the excess grease.
2. Slice the Velveeta cheese into tiny blocks and place it in a microwave-safe bowl.
3. Pour the salsa on top of the cheese and microwave it 4 minutes at a time, stirring until nice and smooth.
4. Pour the cheese and salsa into the sausage and mix well.
5. Let's eat!

If it is too thick, add milk, little by little, until the desired thickness is achieved. This is good with sour cream on top too. If you want something a little spicier, you can add some diced jalapeño peppers or use hot sausage.

This recipe creates a large batch that will serve at least 12 people, but you can cut it down if needed. With this amount, it would be great for get-togethers or parties. I usually make it on an ordinary day. I have two hardworking sons and a husband that gobble it up pretty quick. They like to take some to work for lunch the next day, plus eat it for a snack whenever the mood strikes.

Take a look at my Venison Queso video...

In place of a processed cheese product, try combining 16 ounces of mild cheddar cheese block with 16 ounces of shredded Monterey Jack cheese block. Shred the blocks and coat the cheese with 2 tablespoons of cornstarch. This will help it be smooth and silky once melted.

Fix the recipe as the directions above, but add the salsa to the pan instead of the microwave. Then add 2 cups of evaporated milk and mix well. Then add the cheese and gently stir as it melts. Give it a taste test to see if it needs salt or any other seasoning. If you want to add some kick to your recipe, try adding a teaspoon each of dried oregano, cumin, and chili powder.

I hope you enjoy the recipe!

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Visit my profile if you would like more delicious meals. Check out some of my recent recipes: Tamale Pie, Chili Mac and Cheese, Cheesy Venison on Ciabatta, and Venison Cheddar Biscuits.

The Venison Queso recipe was submitted and published to deerrecipes.online by my friend, Jerry Doris. I am the owner of Deer Recipes. I am in the process of moving all of my recipes to Vocal.Media. Please bear with me during this transfer. I appreciate my readers more than I can express.

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