Tuesday, June 4, 2013

Chile con Queso con Carne

One 16-ounce carton sour cream
One 8-ounce block Velveeta, cubed
One 8-ounce package cream cheese, cubed
1 C shredded cheese (I used Colby Jack, but use what you like)
Half a pound of breakfast sausage, cooked and crumbled (like Jimmy Dean)
1/2 C green onions, chopped
1 T Worcestershire sauce
1 T onion powder
1 T garlic powder
1/2 teaspoon cayenne pepper
1 T chipotle powder
2 poblanos
1 can Rotel

Preheat the oven to 400 degrees.  To roast the poblanos, place the peppers on a sheet pan.  Cook the peppers in the oven, turning occasionally, until charred on all sides, about 20 minutes.  Remove from oven.  When they are cool enough to handle, peel the skins off, cut off the stem, and scrape out the seeds.  Chop the poblanos.

You can mix all of the ingredients together and cook in a crockpot, stirring occasionally, until everything is melted and combined, which will take some time but is an easier process.  The second option is to microwave in a large bowl for 2-3 minutes at a time, stirring in between. Serve with tortilla chips.

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