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Spicy Tomato and Green Chile Queso
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Description
To be frank, any given football Sunday just wouldn’t be complete without a piping hot bowl of queso or “fatty butt cheese,” as my pal Lisa calls it. I have to say, there is something to be said about this somewhat chemically dubious but highly meltable cheese, which, with its velvety consistency combined with the spicy zip of fire-roasted tomatoes and spicy green chile, takes the homely tortilla to another level.
Ingredients
- ½ pounds Ground Pork Sausage Or Ground Beef
- 1 can (14.5 Oz. Size) Fire-roasted Diced Tomatoes, Un-drained
- 1 can (4 Oz. Size) Diced Green Chile, Un-drained
- 1 pound Velveeta, Cut Into 1-inch Cubes
- Coarse Salt And Freshly Ground Black Pepper
Preparation
1. Heat a heavy saucepan over medium heat and cook meat, using a fork or wooden spoon to break it up, until well browned. Drain any excess oil and turn heat down to low.
2. Add tomatoes, green chile and cheese and cook, stirring occasionally, until cheese is completely melted and the mixture is well blended, about 5 minutes. Season to taste with salt and pepper.
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