This recipe is for all the people who are sitting around trying to come up with something fun to make for their Superbowl party. This chili con queso is one of my all-time favorite dips, courtesy of the Pioneer Woman Cooks. I've made this the last couple of times we've had get togethers and it's always a big hit.
Not only is it sure to be a hit, but it's quick and easy to make. You can increase or decrease the spiciness depending on your taste preference. You'll notice the recipe calls for 1 to 3 jalapeno peppers. The real heat from the peppers comes from the inside membranes. I usually throw in two peppers but strip the membranes from one of them. This gives it a nice kick, but not so much that your mouth is on fire.
I've gotten into the habit of serving this up in our fondue pot, as it needs to stay warm. It makes a rather large batch, so serve it in something fairly big - a crock pot would work perfectly. And it is just perfect served with tortilla chips.
So stop racking your brain about your Superbowl menu. Buy some drinks, make a serving of Swedish meatballs, maybe some small sandwiches, and this dip. And enjoy the game!
p.s. I have no idea who I'm rooting for, as I'm not a football follower. Who should I root for?
Chili Con Queso - Revved Up!
2 lb package Velveeta Cheese
1 lb package Hot Breakfast Sausage (Jimmy Dean, Potter’s, etc.)
½ large onion
1 regular can Rotel (either Regular or Extra Hot, according to preference)
1 7-oz can diced green chilies
1 to 3 finely diced jalapeno peppers, according to preference
1. Chop the onion and brown with the breakfast sausage. Drain excess fat then return to pan. Cut Velveeta into cubes and add to warm skillet. Add Rotel and green chilies, and stir together over low heat until mixture is melted. Add finely diced jalapenos, stir together, and serve warm with tortilla chips.
Queso can be frozen flat in Ziploc bags and reheated.