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Queso Tuna Melt
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Description
You think I’m kidding. I’m not.
Ingredients
- 1 pound Velveeta
- 4 ounces, weight Cream Cheese
- 1 can (4 Oz. Size) Diced Green Chiles
- ½ cups Cherry Tomatoes, Roughly Chopped
- 2 whole Scallions, Thinly Sliced
- 2 whole Italian Sausage Links, Casings Removed
- ½ cups Cilantro Leaves
- 1 teaspoon Extra Virgin Olive Oil
- 2 cups Baby Spinach
- 1 can (5 Oz. Size) Albacore Tuna, Drained
- 1 Whole Grain English Muffin, Split And Toasted
- 1 teaspoon Cilanto Or Parsley, For Garnish
Preparation
In a small crockpot, combine the cheeses, chiles, tomatoes and scallions. Put the lid on it and turn it on. Let it sit for an hour until it becomes smooth and wonderful and melty and oh yes.
In the meantime, brown your sausage in a skillet. Right at the end, dump it into the cheese dip, along with the fresh cilantro. Stir, stir, stir. Stick your finger in it and taste it. Stick your finger back in for a second taste and telleth not a soul.
Heat the oil in a medium skillet. Add the spinach and wilt, 2 minutes, if that.
If you’re using leftover cheese dip, just heat up a little bit in the microwave. The dump the tuna fish into the cheese dip and stir to combine. You’re already laughing.
Arrange the wilted greens on each muffin half and top with a good mound of queso tuna. Garnish with cilantro or parsley.
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