Chile Con Queso

We didn't start out planning a Super Bowl party, but we did end up inviting over a couple friends to hang out. And of course I panicked, thinking 5lbs of beef wasn't going to be enough to feed us (I never said I was rational). So I made up a batch of queso.

And then there was much begging for the recipe.

Chile Con Queso

Recipe from The Pioneer Woman

Prep time: 5 minutes   Cook time: about 15 minutes

1 lb breakfast sausage

1 medium onion, chopped

1 (32oz) package Velveeta

1 can Rotel

1 can diced green chilies

1 jalapeno, minced

1. Heat a large skillet over medium high heat. Add the breakfast sausage and cook, breaking it up into small chunks, until nicely browned; about 5 minutes. Add the onion and continue cooking until translucent.

You can also removed the browned sausage, drain it, and chop it for smaller chunks.

2. While the sausage and onion cook, chop the Velveeta into about 1" cubes, which will help them melt faster.  Add the cubes to the sausage and onion and stir as they melt.

Yes. You want the BIG brick.

I lost patience with neatly chopping and just tore it into the pan.

3. Once the cheese is melted, pour in the Rotel and green chilies.  Just before serving, stir in the fresh, minced jalepeno.  

Things are heating up!

I love how fresh this looks.

Alright so I've actually made this several times in the last few months. And I learned that the key to really make this fabulous is the sausage. If you choose to go with a less expensive, mediocre sausage then the dip is going to turn out so-so. However if you use your favorite, most flavorful sausage then this dip will be absolutely incredible.  Also, if you like a spicy queso, go with a spicy sausage. The Rotel and green chilies can really only do so much for the heat level.

We are fans of Tennessee Pride, thanks to my mother-in-law's Biscuits & Gravy

And, for the record, if you make this for your friends, be prepared to make great big giant batches for upcoming gatherings. Maybe even double batches. You've been warned.

p.s. Did you know this freezes??  Seriously!!! I have five little 1-cup containers of this in our deep freezer for whenever Rob's craving a snack. Nothing I love better than cooking once but eating many, many, many times. Such a time and money saver!