Chile Con Queso, Reved Up

By RoketJSquerl

Ingredients

• 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 Can Diced Green Chilies (7 oz)
• 1 Finely Diced Jalapeno Peppers (1 to 3)

Preparation

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