Lee's Chili Con Queso

Name: Lee's Chili Con Queso
Cuisine: American
Ingredients: 1 Pound Hot Breakfast Sausage; 1 Large Jalepeno Deseeded and Diced; 10.5 Ounce Can of Diced Tomatoes with Green Chili's (Rotel); 1 Cup Fresh Pico De Gallo; 1 Teaspoon Chili Powder; 1/2 Teaspoon Cumin Powder; 1/2 Teaspoon Cayenne Powder; 16 Ounces Velveeta Block Cheese (cut into cubes); 4 Ounces Shredded Sharp Cheddar Cheese; 4 Ounces Shredded Monteray Jack Cheese; 4 Ounces Shredded Mozzarella Cheese; 2 1/2 cups Whole Milk; as Needed Salt

Lee's @Lees

Texas

Super Bowl Time!!! This queso can be made on the stove top or crock pot.

Lee's @Lees

Texas

Super Bowl Time!!! This queso can be made on the stove top or crock pot.

Saved

Ingredients

1 PoundHot Breakfast Sausage
1Large Jalepeno Deseeded and Diced
10.5 OunceCan of Diced Tomatoes with Green Chili's (Rotel)
1 CupFresh Pico De Gallo
1 TeaspoonChili Powder
1/2 TeaspoonCumin Powder
1/2 TeaspoonCayenne Powder
16 OuncesVelveeta Block Cheese (cut into cubes)
4 OuncesShredded Sharp Cheddar Cheese
4 OuncesShredded Monteray Jack Cheese
4 OuncesShredded Mozzarella Cheese
2 1/2 cupsWhole Milk
as NeededSalt

Saved

Steps

1

Cook breakfast sausage and diced Jalepeno together until sausage is done. Transfer to a plate covered with paper towels to soak up excess grease. Set aside.
2

In a large sauce pan over low heat, combine diced tomatoes, Pico de Gallo, chili powder, cumin, cayanne powder, and Velveeta cheese. When the Velveeta cheese is fully melted, add whole milk. When the mixture has heated through, start adding the shredded cheeses a handful at a time until fully melted and combined.
3

When cheeses are fully melted, stir in cooked sausage and jalapeno mixture. Check for salt and spices and adjust as needed. When heated through and ready, serve as desired. Enjoy Note : The mixture will thicken as it cools down. Add a splash of milk if needed to thin mixture down a little.