Chile Con Queso
Whip up this hearty cheese dip as an appetizer for your next gathering. Baking and serving it in your cast-iron skillet will help it stay warm and gooey longer.
Serves: <br>
  • 1 (16-ounce) package ground pork breakfast sausage
  • 1 (2-pound) package processed cheese product*, cubed
  • 2 (4-ounce) cans chopped green chiles
  • Pico de Gallo (recipe follows)
  • Tortilla chips, to serve
  1. Preheat oven to 350°.
  2. Heat a 10-inch cast-iron skillet over medium-high heat. Add sausage; cook, using the back of a spoon to break up meat, until browned and crumbly. Drain; stir in cheese and green chiles.
  3. Bake until cheese is melted, about 10 minutes. Top with Pico de Gallo. Serve immediately with tortilla chips.
*I use Velveeta.
Recipe by Southern Cast Iron at