Written by adam on Jan 6, 2005
Crockpot Chile Con Queso
This is my favorite "appetizer" type food to eat during football season, and especially the playoffs. For the past 4 years, at the superbowl party that I attend, I'm always invited to make this. It's easy and good. You'll need a Crock-Pot style slow cooker for this recipe.
Ingredients:
- 1 block Velveeta Cheese, cut into 1-inch cubes
- 1 pound breakfast sausage
- 1 can Ro-Tel Chopped Tomatoes, drained
- 1/2 cup milk
- Your favorite chips, tortilla preferred.
In a skillet, brown the sausage and make sure it's broken up into small pieces. Plug in your crock-pot slow cooker and turn to the High setting. Add the Velveeta cubes to the crock. Dump the Ro-Tel on top. Heat the mixture on high until all the cubes are melted, then reduce the heat to the Low setting. Add the sausage and the milk then stir. Continue to heat on low for the next 30 minutes, stirring every so often. Serve over chips.
Notes:
For the love of all that is good and pure, and for the love of your own blood pressure, do not add salt. There is probably plenty of salt on your chip anyway. For years, I always thought there was too much salt in the cheese and sausage. Combine that with the salty chips, and you get one water guzzling appetizer. One year, I found low salt Velveeta, but haven't seen it since. My suggestion is to add a splash of lime juice and a dash of sugar. This should help combat the saltiness. Oh, and don't buy that maple flavored crap sausage. It's just not natural.
Since winter of 2004, I have been exploring the world of cooking and helping out my fellow men in their quests to better themselves in the kitchen. My name is Adam Byrd, you can learn more about me and my mission on my