Spicy Queso Yo

When I first named this blog I got nervous after a few weeks. I thought to myself, my name is too long. My name is too weird, I am going to scare away people without kids and make the foodies reject me for the kid element. Then Indigo bit me (literally), and I came back to reality (seriously how old am I to be debating the name for 2 hours?!!) - the name works.









But…always a but!




Lately I have thought a few other names would work here too. Let’s see what they are.


1. The “I just potty trained my daughter now where is my trip to Hawaii blog”

2. The “OMG is it Monday again, why is it always Monday again blog”
    Seriously..it is always Monday!

3. The “Why can’t I pay someone else to work out for me blog” You could be rich if working out was your thing.

4. The “I copy everything that the Pioneer Woman Does Blog” That one fits the most today, girlfriend makes the kind of food I adore.








INGREDIENTS
Delightfully borrowed from Pioneer Woman
{Printable Recipe}

• 32 ounces, weight Velveeta Cheese Loaf
• 10 ounces, weight Rotel
• 1 pound Jimmy Dean Hot Breakfast Premium Pork Sausage
• 7 ounces, weight Chopped Green Chilies
• 1 whole Yellow Onion
• 1 whole Jalapeno, or more to taste (I left this out for the little one, still plenty of heat!)









DIRECTIONS

Dice 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.


Cube 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. It will take almost 10 minutes for everything to get all nice & MELTY.









Now if you please you can chop up a jalapeno and add that into the mix, I had my little ones taste buds to think about so I skipped that. The Queso was still plenty hot, and oh so tasty. We ate only 1/3rd of it and saved the rest in 2 ziplog bags. Easily Freezable.