Let's be real, everyone loves Velveeta. The only way to make it better is by adding sausage and beer.
Ingredients
½ lb. hot Italian sausage
½ c. beer (such as pale ale)
16 oz. Velveeta, cut into 1" cubes
2 c. shredded pepper jack
½ (10-oz.) can Rotel tomatoes
Freshly chopped cilantro, for serving
Sliced jalapeño, for serving
Tortilla chips, for serving
Instructions
In a medium or large cast-iron skillet over a campfire, cook sausage, breaking up with a wooden spoon, until golden and no longer pink, 5 minutes. Pour over beer and deglaze skillet.
Reduce 3 minutes, then add Velveeta, pepper jack, and Rotel and stir until melty and combined.
Garnish with cilantro and jalapeño before serving with tortilla chips.
Recipe by Cooking TV Recipes at https://cookingtv-channel.com/campfire-queso/