Friday, January 29, 2010

Chili Con Queso Revved Up

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I first made this a few months ago for a game night we hosted. The recipe comes from her greatness, The Pioneer Woman. It's meaty, cheesy and just slightly spicey (or more if you want). What more could you want in a dip? This really is a great appetizer for UFC fight nights, a Super Bowl party or any group get together. This served 8 people just perfect with no leftovers. So if you have more than 8, or want some to freeze for later than double the recipe. BTW, this is so easy to freeze leftovers in a ziplock back. It tastes just as good reheated. Perfect for if you need a make ahead app.

Serving Tip:
Keep heated in a fondue pot or crock pot. Provide plastic bowls for guests to serve their own. Also, you can have a little bowl of diced jalapenos on the side for people to add themselves. That way the dish isn't too spicey for some, but spicey enough for those who like.
Prep Time: 10 Minutes Cook Time: 30 Minutes Difficulty: Easy Servings: 12

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

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 jalapeƱo, 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

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