In a world where people want the healthiest foods, sometimes you just need to embrace a skillet full of cheese and sausage with a side of chips. That’s ok. Own it.
There are two methods of serving this dish that
If a skillet isn’t your thing, you can also do the first three steps, (brown the meat and sauté the onion) in a pan, then add those, and all the remaining ingredients, to a crock pot on low to keep warm for the course of a longer party. If you’re taking it to someone’s house, this is the preferred method, as you do not want to use their stove space (it’s only polite). I have never, however, had this queso last long enough to necessitate a crock pot.
16 ounce package of Jimmy Dean Sausage
1 onion – chopped (LOOK, IT’S A VEGETABLE!)
8 ounce cream cheese – cut into cubes
32 ounce Velveeta queso
10.5 ounce can of cream of celery condensed soup (I feel the
Chopped cilantro and green onion to top/garnish
Step 1 – Brown sausage in skillet.
Step 2 – Once browned, drain excess fat and reserve sausage on a plate. I prefer to line the plate with paper towels and then cover with additional paper towels to blot. Drain liquid from skillet but do not fully clean – leave some coating the bottom of the skillet or pan.
Step 3 – Sauté onions to translucent with remaining sausage fat.
Step 4 – Over low heat, add well-drained Ro*tel to warm onions, and cubes of cream cheese until just melty. Then add Velveeta cubes until they soften, and condensed soup. Next, add the reserved sausage. Stir occasionally over low heat.
Step 5 – Top with chopped cilantro and green onion and serve with chips, tortillas – and let’s just be honest with ourselves – probably just some spoons.
That’s it! So easy. Trust me – people will devour this like cheese jackals.