Stop drooling on your computer!!! Y'all this isn't so much a recipe as it is a "re purposing". You know what that is. So you know the other day I made
Venison Chili . Anyway, we, like so many other people are on a budget. So I'm trying to stretch our food out as much as possible. The killer thing about this recipe is, I got the potatoes and the Velveeta as a BOGO!! WINNING!!
So basically I chopped these teeny taters and roasted them at 375 degrees tossed in olive oil for about an hour, maybe a bit more. PS... these little beauties are 90 calories and zero fat for 5 of them, about the mount shown below. Much better for your waistline than chips. And since my son snapped that picture of me from behind while making dinner, I feel better about making these instead. But please remind me to always wear my spanx when there's a camera in the room
Then:
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| Melt your Velveeta. ( rarely use this stuff but a sale's a sale) into the leftover chili |
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| Spoon your chili con queso on top of the roasted taters. | | | |
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| Anndddd top the way you would your Nachos. I have lettuce, onion, jalapenos, scallions, avocados and sour cream. |
Now, what to do with all the Chili Con Queso I have left?
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