Joe, thanks for the post.
Down here @ La Casa del Whacko in Beautiful Downtown Spring, TX, just across the sewage canal from the creosote plant, we call that mixture Chili con Queso.
To make it TexMex style I use Velveeta "cheese", because it melts great and I prefer the taste over the jarred queso. A can of tomatoes w/ green chilis, (Rotel is a national brand),will add some flavor and some liquid to "loosen" the mixture. Can't go wrong w/ taco seasoning. Add it to your taste. I use the no-salt variety. Good quality chorizo is the meat of choice, but if you go that way be VERY careful what's in that sausage you buy. (See my recipe for "Muy Bueno Chorizo" posted on this board somewhere.) Throw in a handful of pickled jalapenos if ya want it zippy.
If you find yourself in Beautiful Downtown Spring, TX, just across the sewage canal from the creosote plant, there'll be TexMex Chili Con Queso at every party or gathering. But git thar early. It goes quicker than Cuzzin Cletus goes through a nickel bag...
Best regards,
Uncle Shorty
The German Cajun
(And Honorary Mexican)
