Crumble sausage and brown in skillet.
Place Velveeta and Rotel into a crock pot and heat on high.
Once sausage is browned, add it to the crock pot.
Continue heating on high, stirring occasionally, until cheese has melted.
Turn heat down to low, get out the tortilla chips and beer, and enjoy the ballgame.
This recipe works as a sauce as well.
If you are having a large get-together, I recommend doubling the recipe, it's usually the life of the snack buffet.
b>queso fresco over each round. Place a second tortilla over the cheese
Place all ingredients in the Mini Master Prep Bowl. Secure the top and pulse 5-7 times until combined, but chunky.
Carefully remove blades from Mini Master Prep Bowl and microwave dip for 2 minutes, stirring halfway through.
Serve as a hot dip for tortilla chips.
BOB'S TIPS: I prefer white American cheese in this recipe, but a one inch slice of a bricked processed cheese like Velvetta melts very well.
Heat a crock-pot on high and melt all the cheese.
Add onion, tomato and green chilies.
Add a few crushed red peppers, chili powder and salsa.
Use milk to thin down.
Turn crock-pot to low and watch so it doesn't get too thick.
This recipe is great for parties.
Makes about 2 1/2 quarts.
ou want) of salsa con queso cheese dip into a bowl. Quickly
br>Add the poblanos and cheese and stir slowly until the
Note:
Two pans are required for this recipe, one larger than the other for use as a water bath.
ntil slightly thickened.
Add cheese to filling, then transfer filling
hicken and top with grated queso cheese.
Replace chicken in oven
Saute onion and garlic in oil over medium high heat. Add ground meat to onions and garlic; brown. Add undiluted soups, chilies, water, steak sauce, Worcestershire sauce, cumin, chili powder, pepper, and enchilada seasoning; bring to a boil. Cover and reduce heat; simmer 1 hour. Add chips and queso cheese dip. Simmer uncovered 10 minutes. Sprinkle with paprika and serve.
Cook onions, jalapeno, and garlic in oil in large saucepan until tender.
Do not scorch or overcook.
Add tomatoes and cook for 15 minutes, then stir in chile strips and cilantro.
Add water and season to taste with salt and pepper.
In another large saucepan heat milk, cheese, and butter over medium heat, being careful not to scorch, just until cheese is melted.
Add tomatoes and bring to a high simmer.
Do not boil.
Serve.
In a crock-pot:
Cut cheese up in blocks and melt.
Brown sausage or hamburger and onion then drain.
Dump salsa and meat in with cheese and mix all together.
Stir occasionally until all cheese is melted.
If dip is thick, then add a little milk.
Serve with tortilla chips as dip or over baked potatoes.
Slice the sausage in half lengthwise.
Preheat grill to medium-high.
Brush and oil grill grate.
Grill sausage, cut side down, until sizzling and golden brown, 3-5 minutes.
Turn sausage over.
Thickly sprinkle cut side with cheese.
Close grill lid and continue grilling until sausage is browned on uncut side and cheese is melted and bubbling, about 3 minutes more.
Using a spatula, carefully transfer the linguica to a cutting board, keeping the cheese on top.
Cut crosswise into 1\" pieces.
Serve on toothpicks.
br>Stir in the cream cheese and mustard.
Slowly start
Dice onions, carrot and potatoes.
Chop garlic and saute in butter for about 5 minutes.
Add chicken broth.
Add fresh or canned tomatoes, chopped and seeded, and Ortega chilies.
Simmer until vegetables are done.
Add grated Monterey Jack cheese and Colby cheese, mixed together.
Add milk.
Bring to hot temperature, but do not allow to boil.
Your soup is ready to serve.
Enough for 4 cups.
Cover bottom of saucepan with oil.
Add onions and saute.
Add chopped tomatoes and water for desired amount of soup.
Season to taste with garlic salt and salt.
Add potatoes and cook until tender, about 5 to 10 minutes.
Remove from heat and add cheese. Cover and let sit 1 to 2 minutes until cheese is melted.
Serve immediately.
eppers.
Combine diced peppers, cheese food cubes, tomatoes, onion, butter
Saute onion in melted margarine; add garlic powder, cheese and Ro-Tel tomatoes and peppers.
Over low heat, stir until cheese melts.
For richer texture, let set overnight or until cooled in refrigerator. Serve hot in chafing dish or fondue pot with crackers and corn chips.
nd fold in the grated cheese and chili powder.
Roll
Brown ground beef and drain.
Put all ingredients into crock pot and let simmer until cheese melts.