Chef Dad's chile con queso and southwestern dipsPosted: Updated:
Chef Dad’s Chili con Queso
8 oz. Jimmy Dean hot breakfast sausage*
2 lb. box of Velveeta cheese (cubed)
1 can of Rotele® diced tomatoes & green Chilies (found in canned tomato aisle)
1/2 cup salsa (your favorite)
Tortilla chips (for dipping)
1. In a large microwavable bowl, combine your cubed Velveeta, Rotele and salsa. Set aside while you cook the sausage.
2. In a frying pan over medium high heat, cook your sausage. Chop up the meat as it cooks. When done, drain off any excess fat then add it to the bowl with your cheese mix.
3. Cover the bowl with plastic wrap and poke a hole in the top with a knife. Cook in the microwave on high for three minutes. Stir the mixture and put back in the microwave for another three minutes, and repeat until the mixture is totally melted. Put in your crock pot on the lowest setting and cover. Have some small bowls, a ladle and tortilla chips available for your guests to help themselves.
Cooks Notes: Rotele comes in a variety of blends from the “original” to “extra hot." I recommend the original. Don’t drain the can before adding to your cubed cheese. You want those juices. Another option besides tortilla chips are the Fritos “scoopers."
*The Jimmy Dean sausage can be found either in your grocery store's meat department or freezer section. This sausage comes in a 1 lb. package that looks like a solid tube of meat in a plastic wrap – not the links or patties. Just use one half of it since it comes in 1 lb. packages.
Homemade Flour Tortilla Chips
Small flour tortillas (cut into triangles)
Corn or vegetable oil
2 tbsp. salt and 1 tsp. ground cumin (mixed together)
Heat oil to 375 degrees. Fry small amount of sliced tortillas at a time for about 30 seconds per side. Remove and lightly sprinkle some of your salt/cumin mix over the top.
Tip – use a wide pan to fry in so you can flip them easier.
Chef Dad’s Southwestern Dip
8 oz. sour cream
3/4 cup mayonnaise (I recommend Best Foods brand)
1 can of Rotele original flavor diced tomatoes (drained well)
2 smoked chipotle peppers* (canned peppers in an adobe sauce)
2 tbsp. fresh cilantro (chopped)
1/2 tsp. salt
1/4 tsp. black pepper
1. Combine all ingredients in a food processor and pulse for three to four seconds. Turn off, remove lid and scrape sides. Repeat two more times then put ingredients in a serving bowl covered with stretch wrap. Refrigerate at least two hours and up to overnight before serving.
2. Serve with your favorite corn tortilla chips or even Ritz crackers.
Cook’s Note: These chipotle peppers are hot little buggers, so go with just two of them for a good flavor and up to four for some extra kick.