I took some of my favorite dishes on the road with me last weekend to Canaan Valley.
Not only was it a gorgeous, fall drive through West Virginia, but I also had fabulous company. I met with of my incredible Leadership West Virginia classmates. My buddy James can throw down in the kitchen, too, and made enough of his delicious chili to feed us all for a week.
A little sweet, a little spicy. Just how I like it!
I planned on making a tailgate spread for the WVU football game and one of the dishes was meant to be sausage queso. But when I open the refrigerator and saw the leftover chili, I decided to ditch the sausage and use his chili as the base for the queso.
With our powers combined, that queso was a big hit!
When I make a huge pot of chili, it’s always tough for me to finish off that last bowl after eating on it all week. What a great game plan… to make that into queso for my Sunday tailgate spread!
Ingredients:
- Leftover chili
- 1 jar of queso
- 1 can of diced tomatoes with chilis
- 1 brick of cream cheese
Directions:
- Warm up chili.
- Add remaining ingredients and stir until combined.
- Serve warm with tortilla chips!
