Chile Con Queso Revved Up
32 ozvelveeta cheese loaf
10 ozcan rotel
1 lbjimmy dean hot breakfast premium pork sausage
7 ozchopped green chilies
1jalapeno, or more to taste
How to Make Chile Con Queso Revved Up
- Dice the onion
- Using a nonstick sprayed skillet, cook sausage and onions until brown, stirring occasionally. Once browned, drain some of the fat from the skillet.
- Cube Velveeta loaf. Add cubes to browned sausage and onion mixture. Add can of Rotel (juice and all), can of green chilies (juice and all), and stir over low heat.
- Cut the top and bottom off the jalapeño, slice into matchsticks, then rotate and slice to create a fine dice. (For a spicy version, leave seeds and white membranes. For a milder option, remove them.) Add to queso and stir.
- Serving tip: Use a fondue pot or crock pot to serve piping hot!