It’s officially fall!
Fall is one of our favorite (and most busy) seasons around here. It also brings cooler temperatures, harvest and yummy foods to keep you warm!
One of our favorites to eat this time of the year is chili con queso, with a big pile of tortilla chips. Make this recipe as a topping for your favorite Mexican meal, or create a nacho bar with taco meat, lettuce, sour cream, salsa and more!
This can easily be prepared early for a meal at a sale or stockshow, or for the family when they come in from working in the barn.
Here’s one of our favorite recipes from Paula Deen –
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| Photo courtesy of www.pauladeen.com |
1 (16-ounce) can diced tomatoes, drained
1 (4-ounce) can diced green chiles
2 teaspoons Paula Deen?s Hot Sauce
Directions
In a medium saucepot, slowly melt Cheddar over medium/low heat. When cheese is fully melted add tomatoes, chiles, and hot sauce, stirring with spoon until combined well. Pour cheese dip into a small casserole dish and serve as a dip for cheesy empanadas or pour on top for a real cheesy effect.
What’s your favorite (easy) fall meal?