Saturday, October 5, 2013

Day 5: Fall Football Queso

Matt and I have a lot in common. A deep-rooted love for football is not one of them. He is really sweet to walk away from games and hang out with me on the weekends, but I know he could easily watch five games straight and be happy as a clam. What we DO have in common is QUESO. And I'll eat queso in front of a football game any day, any time. Even if it means I have no idea how the game works. It's time to share Matt's super awesome, super creamy "y'all come" queso. We are Texan, after all, and a y'all is in order.

Fall Football Queso
For the record, every time my husband [Matt] makes queso, it is good. However, he rarely repeats the same recipe...okay, he never repeats the same way twice. But this one was worth writing down. Here goes.
1 pound ground pork
Chipotle taco seasoning packet (1/2 of one)
2 t. Chipotle Tabasco (5 shakes)
1/2 t. granulated garlic
Dash of cayenne pepper and black pepper
1 pound loaf of lowfat Velveeta, cubed
2 cans Original Rotel, drained
1/4 cup diced green onions
1/2 cup chopped cilantro 

Step one: 
Brown the pork in a pan. Drain it and add the seasoning packet (1/2), Tabasco, garlic, and 2 peppers. Cook on low-medium heat for a few more minutes, so the seasoning will be absorbed better.

Step two: Turn the Crock Pot (we used a 4-quart) onto High. Add the remaining ingredients, as well as the pork. Cover with lid and keep it on High until the cheese is completely melted. Stir every 20-30 minutes. 

Step three: Once the cheese is melted, turn the heat down to Low and let simmer for 2 hours (or until you're ready to serve). The longer you let it simmer, the better. :) 

Enjoy with chips, veggies, or any other favorite dippers.

Happy football and eating!

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