Ingredients
Scale
- 1/2 pound of bulk chorizo
- 16 ounces of Velveeta, cubed
- 1 10-ounce can of Rotel with green chiles
- 1 small jalapeno, seeded and diced
- 1 tablespoon of minced garlic
Instructions
- In a large skillet, cook the chorizo on medium-high heat until browned. Drain.
- Lower the heat to medium. Return the chorizo to the pan and add the Rotel, garlic, and jalapeno. Saute for 2-3 minutes to soften the jalapeno.
- Stir in the Velveeta cubes. Heat the queso for 5-10 minutes to melt all of the Velveeta. Stir to make sure all ingredients mixed together.
- Serve warm with your favorite tortilla chips.