Great Everyday Meals Magazine | By Momma Cuisine July-September 2017 | Page 22
Chile con Queso with Pico de Gallo
Warm from the oven, I place the cast iron skillet of queso in the middle of the table for my hungry
guests to help themselves. Be sure to serve with plenty of tortilla chips. Swoon.
Serves 6-8
Ingredients:
For pico de gallo:
4 medium tomatoes
1 small onion, diced
ΒΌ cup cilantro, chopped
2 jalapenos, diced
Juice from 1 lime
Salt and pepper
For queso:
1 pound breakfast sausage
1 (10 ounces) can green chiles
1 (2 pounds) Velveeta cheese
block, cubed
Instructions:
For pico de gallo: Combine all ingredients and season with salt and
pepper. Place in fridge until ready to top queso.
For the queso: Preheat oven to 350 degrees. In a cast iron skillet over
medium high heat brown the sausage, breaking it up with a wooden spoon
until fully cooked; drain fat. Stir in the green chiles and top with cubed
cheese. Place in oven and bake until cheese melts completely about 10
minutes. Serve warm topped with pico de gallo and chips.