Loaded Venison Queso Dip
Loaded Venison Queso Dip
This Loaded Venison Queso Dip is incredibly versatile. Aside from venison, you can use beef, chicken, pork or turkey. For added texture, use canned black beans.
Need more heat? Add fresh diced jalapeño peppers or a pepper of your choice. Add them to the mixture along with the chopped cilantro.
Ingredients
- 3/4 pounds ground venison
- 1/4 teaspoon onion powder
- 1/4 teaspoon cumin
- 1/2 teaspoon ground coriander
- 3 tablespoons flour
- 1 10 oz can Original Rotel Diced Tomatoes and Green Chilies, drained
- 1/2 to 1 cup Monterey Jack cheese
- Freshly cracked black pepper, to taste
- Freshly chopped cilantro, to taste
- Olive oil
- 1/4 teaspoon garlic powder
- 1/2 teaspoon chili powder
- 3 tablespoons unsalted butter
- 1 cup warm milk, plus extra
- 2 to 2 1/2 cups shredded cheddar cheese
- Kosher salt to taste
- Cayenne pepper, to taste
- Warm Tortilla chips
- Optional Sour cream
Steps
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1
Coat the bottom of a pan with oil and heat over medium-high. Brown ground venison, breaking up the meat with a wooden spoon. Season with salt, pepper, onion powder, garlic powder, cumin, chili powder and ground coriander. Set the meat aside.
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2
Melt butter in a medium nonstick saucepan over medium heat. Whisk in flour and cook for 2 minutes, stirring often. Turn heat to medium-low. Slowly whisk in the warm milk — keep stirring until you get a smooth béchamel sauce.
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3
Turn heat down to low, and stir in the shredded cheddar and Monterey Jack cheese until melted and incorporated. Then stir in the Rotel and cooked ground venison. Take sauce off heat when the queso is heated through.
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4
Stir in chopped cilantro, cayenne pepper, salt and pepper to taste. If the queso is too thick, thin it out with more warm milk.
Top with shredded cheese, sour cream and serve warm with tortilla chips.
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5
To reheat, microwave the dip in 1 to 2 minute increments. Stir in between.
