All good recipes start with fresh ingredients, and this one is no different. Queso is a traditional Tex-Mex favorite combining fresh vegetables, cheese and milk to a nice thick dip consistency for all types of gatherings.
2 Medium ripe tomatos
1 medium white onion
1 medium single clove of garlic
2 Jalepeno peppers (or as many as you can stand)
1 Habenaro pepper (optional-used for additional heat if the Jalapenos are too mild)
2 4.5 oz cans of Hatch Green Chilie's (hot) (can also substitute milder chilies if you prefer less spice
1 pkg spicy pork sausage (literally can be any brand, but I am partial to Owens, since it is created locally in Dallas)
8 oz (1/2 pkg) Velveeta Original Cheese
1 16 oz pkg Velveeta Queso Blanco
1 to 1 1/2 cups of 2% milk (this will vary based on desired consistency)
Method: Turn the crock pot to warm while prepping the cheese.Cheese should be chopped into about 1/2 inch squares.In a 5 Quart crock pot add the cheese and 1/2 cup milk and cover, allowing cheese to melt, stirring occasionally while checking the consistency and the heat. add more milk as necessary until all cheese is melted to desired consistency.In a 12" frying pan (deep), crumble and brown pork sausage until completely cooked through. ensure that the sausage is in small clumps (1/4 in round or smaller). While the sausage is cooking, finely chop all of the veggies to about the same size as the clumps of sausage (1/4 inch).When sausage is thoroughly cooked, add all the chopped veggies and saute until onions are opaque (almost see through)add the two cans of green chilis (drained).Fold the sausage and veggie mixture into the melted cheese.Enjoy!