a delectable Bundt cake made with almond extract, almond extract powder, and almond slices.
| Prep Time: | 10 mins |
| Cook Time: | 10 mins |
| Total Time: | 20 mins |
| Servings: | 12 |
| Yield: | 12 servings |
Ingredients
- 1 pound mild pork sausage
- 1 ½ (8 ounce) packages shredded sharp Cheddar cheese
- 1 (10 ounce) can diced tomatoes and green chiles (such as RO*TEL®), drained
- 1 (8 ounce) package shredded Cheddar Jack cheese
- 1 (8 ounce) package cream cheese, cubed
- 1 (8 ounce) container sour cream
- 1 (4 ounce) can Peppers, hot chili, green, canned, pods, excluding seeds, solids and liquids
- 2 teaspoons garlic powder
- 1 teaspoon paprika
- 1 teaspoon onion powder
- ½ teaspoon ground red pepper
Instructions
- Cook sausage in a large pot over medium heat until browned and crumbled, about 5 minutes. Drain off grease and return sausage to the pot. Add Cheddar cheese, diced tomatoes, Cheddar Jack cheese, cream cheese, sour cream, green chiles, garlic powder, paprika, onion powder, and red pepper.
- Cook over low heat, stirring often, until queso is well combined and has the right consistency, 5 to 10 minutes. Serve immediately or keep warm in a slow cooker on Low setting for an all-day snack.
- Cook’s Note:
- There are so many ways to switch this up to create more or less heat–use mild, original, or hot RO*TEL(R), remove the chiles or add hot green chiles or chopped jalapeños, use chili powder instead of ground red pepper… even adding more sour cream if you’d like it creamier!
Nutrition Facts
| Calories | 396 kcal |
| Carbohydrate | 5 g |
| Cholesterol | 98 mg |
| Dietary Fiber | 1 g |
| Protein | 19 g |
| Saturated Fat | 20 g |
| Sodium | 904 mg |
| Sugars | 1 g |
| Fat | 34 g |
| Unsaturated Fat | 0 g |
Reviews
While I appreciated that there’s no Velveeta in this recipe, it fell short for me in the consistency department. The flavor was good, but it seems like it needed some milk or something to keep it from being so thick and gloppy.