Chile Con Queso Revved Up

• 32 ounces, weight Velveeta Cheese Loaf
• 10 ounces, weight Rotel
• 1 pound Jimmy Dean Hot Breakfast Premium Pork Sausagesausage
• 7 ounces, weight Chopped Green Chilies
• 1 whole Yellow Oniononion
• 1 whole Jalapeno, or more to tastejalapeno

1. 01Dice the onion. Using a nonstick sprayed skillet, cook sausage and onions until brown, stirring occasionally. Once browned, drain some of the fat from the skillet.
2. 02Cube Velveeta loaf. Add cubes to browned sausage and onion mixture. Add can of Rotel (juice and all), can of green chilies (juice and all), and stir over low heat.
3. 03Cut the top and bottom off the jalapeño, slice into matchsticks, then rotate and slice to create a fine dice. (For a spicy version, leave seeds and white membranes. For a milder option, remove them.) Add to queso and stir.
4. 04Serving tip: Use a fondue pot or crock pot to serve piping hot!

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