Devon Kennard's Bison Queso Dip

A savory combo of Devon's two favorite cheat day foods: queso and cheesburgers
Prep Time: 20 minutes


  • 1 tbsp butter
  • 1/2 cup red onion, diced small
  • 1 large poblano pepper, seeds removed, diced small
  • 2 garlic cloves, minced
  • 3/4 cup 2% milk
  • 1 lb white American cheese, cut into cubes
  • 4 oz cream cheese
  • 4 oz. can fire roasted green chilis
  • 1/4 lb ground bison, cooked and crumbled
  • 2 1/2 tsp ground cumin
  • 3/4 tsp chipotle chili powder
  • Salt to taste
  • 1/4 cup fresh cilantro, chopped
  • 1/4 cup pico de gallo, optional


  • In a nonstick pan thoroughly cook ground bison on medium-high heat until no longer pink, breaking apart into crumbles. Remove bison from pan and set aside.
  • Return pan to the cooktop, add butter and melt over medium-low heat.
  • Add red onion, poblano, and garlic to the pan. Saute for 4 minutes, until onions are translucent.
  • Add cumin, chili powder, and salt. Stir to coat the vegetable mixture.
  • Add milk, American cheese, and cream cheese. Cook at low heat, stirring often,until cheese is melted and smooth.
  • Stir in green chilis, bison, cilantro, and more salt if needed.
  • Pour queso into a serving dish. Optional: top with pico de gallo.


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