Ingredients:
Pico de Gallo:
- 4 Roma tomatoes
- 1/2 red onion (diced roughly)
- 1/2 head of fresh cilantro (chopped)
- 1 lime
- 1 clove of Garlic
- 1 TB Garlic Powder
- 1/2 tsp of Ground Cumin
- Salt and Freshly Cracked Black Pepper (to taste)
- 1 Small Jalapeno Pepper (cored and diced)
Queso:
- 1 (12 oz.) Ground Turkey Breakfast Sausage (or Regular breakfast sausage if you prefer)
- 1 (12 oz.) can of Tomatoes and Diced Green Chiles
- 16 oz. of Velveeta cheese (cubed)
- 1 (8 oz.) package of cream cheese
- 1 cup of Sour Cream
Instructions:
Chop the Roma tomatoes into small cubes. Mix all of the pico ingredients together into a bowl and squeeze the fresh lime over everything. Set in the fridge to chill. It gets better with time.
Add all the Queso ingredients into a small Crock pot (1-2 qt). Set on low for 2-3 hours.
Once complete turn to “Keep Warm” mode.
Add to bowl and top with queso.
Serve with tortilla chips.