Puerco Carne Queso dip!

chili-con-quesoI know, it’s a bit of a mouthful to say, “Puerco Carne Queso,” but this is a dip that’ll have your guests grinning and drooling like they’d just been dropped on their heads!

It also may seem a tad redundant to put bacon hot sauce in a dish already containing bacon, but sauces made with the Heart of Porcus ingredient base are not mere “bacon flavored sauces.” We’re talking culinary Valhalla here … and that’s not just us saying that; we have heard that, and a hundred or more variations of it, from countless customers worldwide.

But enough with the preamble, let’s get on with it!


  • To cook:
    • 8 slices bacon
    • 1/2 lb lean ground beef
    • 1/2 bottle (2.5 fl.oz) Bacon Taco, by Voodoo Chile Sauces (Buy Here)
    • 1 package (8 oz) cream cheese, cubed
    • 1 package (8 oz) shredded cheese blend (2 cups) … we prefer the 4 and 5 “Mexican” cheese mixes
    • 1 can (10 oz) diced tomatoes with green chiles, undrained … we typically use RO*TEL brand


  • To garnish & serve:
    • 2 or more medium red bell peppers, cut into bite-size strips
    • 1 or more bags/boxes of tortilla or bagel chips


  1. Pre-heat oven to 350F degrees
  2. Cook bacon to desired crispness over medium heat.
  3. Drain bacon on a paper towel, crumble or chop to roughly 1/4″ pieces, setting aside approx. 2 tablespoons to use as garnish.
  4. Brown ground beef over medium-high heat, stirring regularly, and then drain.
  5. In a large mixing bowl, combine cream cheese, shredded cheese, tomatoes and crumbled bacon and mix well.
  6. Pour mixture into a large baking dish and bake, uncovered, for 20 minutes.
  7. Stir parsley into dip. Sprinkle with reserved bacon for garnish.
  8. Serve and ENJOY!

Serve with bell pepper strips and bagel chips.


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