Chilie Con Queso

By McCarleyRHLAC

Ingredients

• 32 oz. velveeta
• 10 oz. rotel
• 1 lb hot breakfast sausage
• 7 oz. chopped green chillies
• 1 whole yellow onion
• 1 whole jalapeno (or more to taste)

Preparation

Step 1

Dice the onion. Using a nonstick sprayed skillet, cook the sausage and onions until brown. Drain off some of the fat.

Cube the velveeta loaf and add to sausage mix. Add rotel, green chillies and stir over low heat. Cut the top and bottom off the jalapeno, dice. Add to queso and stir.

NOTE: After sausage cooked, transfer to crock pot on low heat and then add all ingredients to keep queso hot.