This is a sponsored post written by me on behalf of Mission®. All opinions are entirely my own.
Black Bean Jalapeño Popper Queso is a simple & easy dip that is perfect for game day, pool parties, backyard BBQ’s, potlucks, holidays or really, any celebration. It’s absolutely the best queso recipe to make and pair with Mission® Strips Tortilla Chips.
We sure love gathering for some delicious food in our house. Chips & dips like this queso recipe always top our list because they are not only quick to prep but are perfect for entertaining a crowd.
There is one thing that is consistent in every single gathering, backyard bbq or celebration in our house, tortilla chips. Mission Strips Tortilla Chips to be exact. Whether it’s chips & salsa, some epic nachos, a crunchy topping on a casserole or paired with a delicious queso dip like this one, chips are the ingredient we can’t live without.
Seems that every weekend we have some sort of event happening that brings us all together to eat good food. Sometimes we have a race or game day happening & we are homegating. Other times we put together a feast to enjoy out in the backyard for some summertime grilling. Then there are weekends, like this one that just passed, when we are doing mega DIY projects around the house & we need food that we can just enjoy quickly before we get back to work. These are all times when I pull out the slow cooker & make this Black Bean Jalapeño Popper Queso.
This post contains some affiliate links. Click here to read my full disclosure policy.
As I mentioned before, this recipe is easy to make. I pull out my small slow cooker & toss all the ingredients in. Then I just cover, cook on high & set the timer for 90 minutes. I make sure to come back about every 20 minutes or so & give it a good stir. Once all the cheese is melted & the flavors have blended, I can set the cooker to warm until we are ready to enjoy it.
With our son in college & working full time, along with our daughters still in high school and being involved in, work & activities, time together as a family is hard to come by these days. I truly look forward to having time to gather as a family. It’s probably one of the things I look forward to the most when the weather gets warm.
It’s nice to grab Mission Strips Tortilla Chips, head outside & enjoy some much-needed family time. It doesn’t really matter what we are pairing with the chips or strips, but they are the snack we seem to always have. They are perfect for dipping in this queso, so you can’t go wrong there.
Now, I’m often asked if you can change up some of the ingredients. You bet! Sometimes I add a can of green enchilada sauce or diced green chilis. Sometimes I actually leave out the black beans & sub in some chili beans instead.
That is the best part of this queso recipe. It’s versatile to appease just about anyone & yet still so delicious each & every time. It’s all good on a chip – so really, you can’t go wrong here.
Black Bean Jalapeño Popper Queso
For this recipe you will need…
• 1 Bag of Mission Strips Tortilla Chips
• 1 cup mozzarella cheese
• 16 oz Velveeta cheese – cubed
• 4 oz cream cheese
• 1 can of diced tomatoes 10 oz
• 1 can black beans – drained & rinsed 10 oz
• 2 jalapeños – finely chopped
• Small 2 qt. slow cooker
You know what I love the most about Mission Strips Tortilla Chips? They are made with just 4 ingredients. FOUR! That’s it. Just corn masa flour, water, vegetable oil & sea salt & they are certified gluten free. Let me tell you – that sea salt is just perfect too. That salt adds the perfect amount of flavor to compliment all my dips, salsas & guacamoles & the perfect shape for dipping. (Be sure to visit Mission & check out their store locator to see where you can pick some up.)
HOW TO MAKE QUESO
Black Bean Jalapeño Popper Queso
- 1 bag Mission® Strips Tortilla Chips
- 1 cup mozzarella cheese
- 16 oz Velveeta cheese cubed
- 4 oz cream cheese
- 1 can of diced tomatoes 10 oz
- 1 can black beans 10 oz– drained & rinsed
- 2 jalapeños finely chopped
- Combine each cheese, diced tomatoes, black beans & jalapeños in a small (2qt) slow cooker. Cover & cook on high for 90 minutes - stirring every 20-30 minutes.
- Reduce heat to warm until ready to serve
Nutritional information for the recipe is provided as a courtesy and is approximate. Please double-check with your own dietary calculator for the best accuracy. We at Taste of the Frontier cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs are not included in carb counts as it has been shown not to impact blood sugar. Net carbs are the total carbs minus fiber.