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Ingredient
Lee's Chili Con Queso
Introduce
Chef :
Lee'sLee's Chili Con Queso
Super Bowl Time!!! This queso can be made on the stove top or crock pot.
Ingredient
1 Pound
Hot Breakfast Sausage
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
Cooking instructions
* Step 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.
* Step 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.
* Step 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.
Note: if there is a photo you can click to enlarge it
Tag
Mexican
Chilli
Hot Breakfast Sausage
Large Jalepeno Deseeded and Diced
Can of Diced Tomatoes with Green Chili's (Rotel)
Fresh Pico De Gallo
chili powder
cumin powder
Cayenne powder
Velveeta Block Cheese (cut into cubes)
shredded sharp cheddar cheese
Shredded Monteray Jack Cheese
shredded Mozzarella cheese
whole milk
Salt
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