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Caramelized Shallot Sausage Con Queso

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  • Prep 15 min
  • Total 30 min
  • Servings 40
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Pillsbury refrigerated original breadsticks are the perfect dippers for this cheesy, meaty classic.
By Cate O'Malley
Updated May 3, 2021
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  • 1 can (11 oz) refrigerated Pillsbury™ Original Breadsticks (12 Count)
  • Assorted herbs and spices
  • 1 teaspoon oil
  • 1 shallot, finely chopped
  • 1/2 lb mild Italian sausage, casings removed
  • 1 loaf (16 oz. box) VELVEETA™ Original Cheese, cut in cubes
  • 1 can (10 oz) diced tomatoes and green chilies, undrained
  • 3 green onions, chopped


  • 1
    Preheat oven to 350°F.
  • 2
    Bake breadsticks according to package directions, adding seasoning before baking (I used chili powder, parsley, oregano and sea salt and drizzled with extra virgin olive oil).
  • 3
    Meanwhile, in medium saucepan, heat oil. Add shallots: cook 4 to 5 minutes or until soft and caramelized. Remove from saucepan; spoon onto paper towels to drain.
  • 4
    In same saucepan, cook sausage, over medium heat, breaking into pieces while stirring until thoroughly cooked. Remove from saucepan; drain on paper towel. Wipe pot clean with paper towel.
  • 5
    To same saucepan, over medium heat, add cheese product. As cheese product begins to melt, stir in tomatoes and green chilies. Continue to cook and stir until cheese product is melted.
  • 6
    Add cooked sausage and shallots to cheese product mixture; stir until well combined. Top with chopped green onions. Serve with breadsticks as dippers.

Tips from the Betty Crocker Kitchens

  • tip 1
    Vegetables (broccoli, cauliflower, carrots and even asparagus spears), would make a perfect dippers for to use with this dip as would some nice chunks of rye or pumpernickel bread.


Nutrition Facts are not available for this recipe
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