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Chile Con Queso Revved Up

by on July 16, 2009 in Appetizers, Warm Dips

See this recipe post on Ree’s site!

July 16, 2009 AppetizersWarm Dips
5.00 Mitt(s) 13 Rating(s)13 votes, average: 5.00 out of 513 votes, average: 5.00 out of 513 votes, average: 5.00 out of 513 votes, average: 5.00 out of 513 votes, average: 5.00 out of 5

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Difficulty Easy

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12

Recipe Description

This Chile con Queso contains Velveeta and Rotel, yes, but it also incorporates meaty sausage, extra green chilies, sauteed onion, and delightfully crunchy, fresh, spicy jalapeno. Though I can pretty much guarantee it won’t show up on the syllabus at the French Culinary Institute any time soon, it’s always a crowd pleaser—especially if that crowd contains humans of the male variety.

Preparation Instructions

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!

Ingredients

  • 32 ounces, weight Velveeta Cheese Loaf
  • 10 ounces, weight Rotel
  • 1 pound Jimmy Dean Hot Breakfast Premium Pork Sausage
  • 7 ounces, weight Chopped Green Chilies
  • 1 whole Yellow Onion
  • 1 whole Jalapeno, or more to taste

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