Queso is the Spanish word for cheese. In Tex-Mexicanese it means delicious, liquid cheese concoction. I have honed this recipe for years and now you, too, can enjoy it’s deliciousness.
1 Large block of Velveeta
1 Can of Rotel. (Chunky if possible, not diced. Do not use Mexican style!)
1 Tube of Jimmy Dean’s spicy sausage
1 6oz container of Greek Yogurt (or sour cream if you want it to “taste better”)
1 Can of chili (Steak and Shake is best.)
2 tsp Chili powder
2 tsp Red crushed pepper
Meanwhile, heat the skillet to a medium heat. Add the sausage and break into large crumbles until brown. Continue stirring the cheese and break apart the loaf. When the sausage is brown, add the crushed pepper, covering the circumference of the skillet. Turn up the heat on the skillet and crisp/slightly burn the sausage.
Pour the sausage and grease into the cheese pot and stir. Increase the heat to medium heat under the pot with all of the ingredients and stir regularly to avoid burning the bottom of the cheese. Total cooking time for the cheese is 20 to 25 minutes.