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!

Chicken Enchiladas

As much as I loveloveloveloveLOVE to try new recipes, some days I just need something that goes way back.  Something familiar.

Like my mom's chicken enchiladas.  Yummy!

Chicken Enchiladas
Recipe from my mom

1 can cream of chicken soup
1 (8oz) container sour cream
3 tbsp margarine or butter
1 medium onion, chopped
2 cups chopped cooked chicken
1 can chopped green chilies
8 (8-inch) flour tortillas
1 (8oz) package shredded cheddar cheese

1.  Preheat oven to 350.

The filling will be as spicy or as mild as the chilies you mix in with it.

2.  Mix soup and sour cream in a small bowl.  In a medium saucepan, heat margarine or butter.  Cook onion in the butter until tender; turn off the heat and add chicken and chilies.  Stir in 1/2 cup of the cheese and a 1/2 cup of the soup mixture.

I like to put the scoop in the middle and smush it out as I roll it up.

3.  Spread half of the remaining soup mixture in the bottom of a 2-quart shallow baking dish.  Spread 1/4 cup chicken mixture along one side of each tortilla.  Roll and place seam side down in the baking dish.  Spread remaining soup mixture over the enchiladas.  Sprinkle with cheese and bake for 20-25 minutes.

Creamy.  Cheesy.

I love this dish for more than just it's comfort food values.  I love that whenever I make this I can use it as a Get Ahead opportunity.  I typically make up two 8x8 pans of this (instead of one 9x13) and stick one in the freezer.  And as my family's appetites increases I could easily double this without adding any extra cooking time.  Excellent!!

As you can see from the picture above, I like to make this with plain rice and either salad or corn.  This is also good with some refried beans and Spanish rice, but make whatever sides YOU like.