Ingredients
- 4 lbs velveeta cheese, cubed
- 2 (16 ounce) jars roasted chipotle salsa (arriba is my brand of choice)
- 2 (4 ounce) cans sliced mushrooms, drained
- 2 (6 ounce) cans small black olives, drained and cut into quarters
- 2 bunches green onions, sliced include the greens of one bunch
- 1 cup wine
- 2 lbs hot breakfast sausage, scrambled, cooked and drained
Recipe
- 1 mix all in a large crock pot and melt.
- 2 serve with tortilla chips.
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