Ingredients
Big Ole’ hunk of Velveeta
Pack of hot turkey sausage
Small can of diced jalapenos
Small can of diced green chilis
Can of roasted diced tomatoes
Large sweet onion
Olive oil
Preparation
Saute the onion and turkey sausage in olive oil until onions are translucent. Poke holes in the sausage as it cooks to release juices.
Remove sausages and let cool.
Add canned items to the onions and cook until most of the liquid is boiled off.
Meantime chop up the turkey sausage and add back into the pot.
Cube up the velveeta and add a quarter of it at a time to the mix. Once the cheese is about half melted turn the heat down to low and add the next quarter of the cheese.
Melt, melt, melt that cheese.
Serve piping hot with tortilla chips.
