Chile Con Queso, Revved Up

Mike loves Velveeta (I think he likes all cheese) but I've never been a huge fan.  He loves this recipe and I think it is good, not my favorite.  I like it enough to make it every so often (like once a year maybe?).  If you like Velveeta, then you will definitely like this.

Chile Con Queso, Revved Up

2 lb package Velveeta Cheese
1 lb package Hot Breakfast Sausage
1/2 large onion
1 regular can Rotel diced tomatoes with green chilies
1 7-oz can diced green chilies
1 to 3 finely diced jalapeno peppers, according to preference.

Chop the onion and brown with the breakfast sausage.  Drain excess fat so you won't have a coronary.  Cut Velveeta into cubes and add to warm skillet.  Add Rotel and green chilies, and stir together over low heat until mixture is melted.  Add finely diced jalapenos, stir together, and serve warm with tortilla chips.  During serving, Queso needs to be kept warm, either in a fondue pot, chafing dish, or crock pot.  Queso can be frozen flat in Ziplock bags and reheated.

**recipe from Pioneer Woman Cooks