Step by step

Method

7 steps

1. 1

   If possible, temper (heat) the milk in the microwave for 45 seconds. This brings it to a warmer temperature to ensure it doesn’t curdle. Measure out remaining ingredients before beginning.

2. 2

   Cook and crumble the sausage in a skillet over medium-high heat for 5-6 minutes. Add the diced jalapenos and cook for 3-4 more minutes, or until the sausage is cooked through. Remove and set aside.

3. 3

   Add the butter (or use sausage drippings) to the same skillet over medium-low heat. Add the flour and use a silicone spatula to stir until combined and smooth, 1-2 minutes.

4. 4

   Add the milk gradually, stirring continuously, until incorporated.

5. 5

   Add the Velveeta cubes and increase the heat to medium. Stir until melted and smooth.

6. 6

   Add the Rotel tomatoes with the juices from the can, the seasonings, hot sauce, and cooked sausage/jalapeños. Stir to combine. If a slightly thinner consistency is desired, add more milk in splashes and stir to combine.

7. 7

   Stir in the cilantro and remove from heat. If desired, garnish with more cilantro and diced tomatoes. Serve with tortilla chips!