Check out what my friend Rhee Drummond from The Pioneer Woman had to say about this Tex Mex dip:
“This, my friends, is Chile Con Queso, Revved Up. It’s “Rotle” on steroids, or at least caffeine or Vivarin. This Chile con Queso contains Velveeta and Rotel, yes, but it also incorporates meaty sausage, extra green chilies, sauteed onion, and delightfully crunchy, fresh, spicy jalapeno. It’s a nice change from the typical “Rotle”, and though I can pretty much guarantee it won’t show up on the syllabus at the French Culinary Institute any time soon, it’s always a crowd pleaser—especially if that crowd contains humans of the male variety. But enough of the chit chat—let’s break this apart!”
Ingredients
One 1-pound package refrigerated Jimmy Dean hot breakfast sausage
1 onion, diced
One 2-pound block processed cheese, such as Velveeta
One 10-ounce can Rotel diced tomatoes and green chiles
2 cans chopped green chiles
1 jalapeno, diced
Tostitos Chips, for serving
Instructions:
Cook the onion and the sausage in a skillet, breaking the sausage with the spatula. Cook until brown.
Cut the Velveeta cheese into cubes, add to the skillet. Add the diced tomatoes and chopped green chiles, mix everything together.
Cook over low heat, stirring occasionally, until it starts to come together.
Chop the jalapeno (remove the seeds if you want a less spicy dish) and add to the mixture. Stir together and cook for a while longer. Enjoy!
Quick Tip: I love serving this dip with Tostitos whole wheat Scoops.
Thanks to The Pioneer Woman for this tasty Tex-Mex dip!
