Wednesday, May 18, 2011

Chile Con Queso

Today was one of those days where melted, spicy cheese really hit the spot. I think my personal preference would be to make this without the sausage the next time around, but that is just me.

Chile Con Queso, Revved Up
Makes many servings, plus extra for freezing

2 lb package Velveeta Cheese
1 lb package Hot Breakfast Sausage (Jimmy Dean, Potter’s, etc.)
1/2 large onion
1 regular can Rotel (either Regular or Extra Hot, according to preference)
1 7-oz can diced green chilies
1 to 3 finely diced jalapeno peppers, according to preference. (If you like things more spicy,
leave the seeds and white membranes.)

1. Chop the onion and brown with the breakfast sausage. Drain excess fat so you won’t have a
coronary. Cut Velveeta into cubes and add to warm skillet. Add Rotel and green chilies, and stir
together over low heat until mixture is melted. Add finely diced jalapenos, stir together, and serve warm with tortilla chips. During serving, Queso needs to be kept warm, either in a fondue pot, chafing dish, or Crock Pot.

2. Queso can be frozen flat in Ziploc bags and reheated.

Source: The Pioneer Woman Cooks

Linking up to: Everyday Sisters

7 comments:

  1. I have made her cream cheese, bacon, and jalapeno snacks, but we do them on the grill. MUCH better grilled.

    I've made the strip steak sandwiches for my husband, which he liked. I tried her lasagna, but neither of us liked it.

    I'm afraid that this is one that I won't try because I don't allow processed cheese in my house. I mean, I do live in Wisconsin after all. ;)

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  2. This reminds me of when I was a teacher. We seemed to have it in the teachers lounge almost every Friday. Yum.

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  3. One of my husbands favorite things is this dish (minus the sausage). We make it at least once during college football season to snack on while watching the TN Vols. Hmmm.....I believe they have a game on tv today. Must.....get....Rotel......

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  4. Such a sucker for recipes like this -- you just can't beat Velveeta. This is going in my "to make on a cold Saturday" recipe pile.

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  5. i LOVE this dip! i eat boatloads of it every new year's, delicious!

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  6. Oh yum. I want some right now. Thanks for the freezer tip.

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