Ingredients:

• 12oz-16oz package of Velveeta

• 1 small white or yellow onion

• 1 small green bell pepper

• 2 links of chorizo or 1/2 lb ground chorizo

• 1 8oz can of hatch green chiles*

• 1 12oz can of petite diced tomatoes*

• Olive oil

(*If there is Rotel at your grocery store, that is an easy sub for the chiles & tomatoes - I would buy 2 cans to be safe)

Instructions:

1. Warm a skillet over medium heat and add olive oil

2. Petite dice 1 onion and 1 green bell pepper

3. Add the onion and pepper to the skillet to saute

4. Once the onion and pepper are cooked down (about 3-5 minutes), add the chorizo (Note: If your chorizo comes in links, slice along the chorizo link long ways to open the casing. Once the seal is broken, you will be able to remove the ground chorizo and add to your skillet)

5. Brown the chorizo with the onions and peppers for about 5-7 minutes

6. Slowly add your Velveeta in 1-2 inch slices and allow it to melt

7. Once the Velveeta is mostly melted, add in the cans of hatch green chiles and petite diced tomatoes (Note: If your crowd likes spicy food, opt for the “hot” green chiles here)

8. Mix the queso together and allow to cook over medium heat for 1-2 minutes, until bubbly

9. Serve warm with chips. Bon appetit!