Chile Con Queso

I know that Velveeta is considered declasse among cheese sauce purists, but this recipe will make you think twice about that. Sometimes simple can be good.

Get a deep, microwave-safe bowl. Add:

1 stick of Velveeta, 32 oz. Use the 2% milkfat variety if you want to cut down on the fat. To aid melting, cut it into chunks.

1 can of Ro-Tel tomatoes with green chiles, 10 oz.

About 10 oz. of hot salsa. I used "Pain Is Good" habanero-garlic. Use mild or medium if your tastes run more in that direction.

Powdered cumin, to taste. I used a few shakes.

Dried oregano, to taste. I used a few shakes

Stale beer, a few ounces.

Chili powder, to taste. I used a few shakes.

Minced garlic, to taste. I used about a teaspoon.

Worchestershire sauce, a few good shakes.

Fresh cilantro, a handful, chopped.

That should be enough -- certainly enough heat. Now nuke it, stir, and nuke again until you have the texture you want.

This queso is good on steak, chicken, fish, or just heated up and used as a dip with tostadas or pork rinds. Also, try it for a spicy macaroni-and-cheese dish. Oh, and I almost forgot baked potatoes, crudites, and as a way to jazz up brown rice.