Chile con Queso with Clint’s Salsa
2 lb Block of Velvetta
16 oz of Clint’s Salsa
1/2 lb of HEB breakfast sausage
4 oz Milk
Brown Sausage in frying pan. Slice cheese and slowly melt over low heat in a large sauce pan. Combine browned sausage and Clint’s Salsa into the melted cheese . Next, add milk and stir until it thins out.
Serve with chips and enjoy!