¼cupchopped pickled pepperoncini peppers or pickled jalapeños
½teaspoonred chile flakes
¼cupgrated parmesan cheese
Tortilla chips, for serving
Instructions
Preheat the oven to 375°F.
Stir the softened butter with the garlic powder, oregano, red chile flakes, and salt. Taste and adjust seasonings.
Take the loaf and cut ¼-inch slices down the length of the bread.
Spread each slice with the butter on both sides, finishing by spreading the top of the loaf with any extra butter.
Position the slices back into a loaf form and wrap the bread in foil, leaving the seam on the top.
Bake wrapped for 20 minutes. After this time, open the foil exposing the top of the loaf, and continue to bake for 5 minutes. Remove from the oven.
Meanwhile, to make the queso, heat the oil in a 3-quart pan on medium-low. Squeeze out the sausage from the casing and add to the pan.
Breaking up the sausage while occasionally stirring, cook the meat until browned and the fat has been released, about 7-10 minutes. Remove the sausage from the pan and drain most of the fat, leaving 1 teaspoon of oil in the pan.
Continuing to cook on medium-low, add to the pan the onion, and while occasionally stirring, cook until softened, about 5 minutes. Add the garlic and cook for 30 more seconds.
Add to the pan the processed cheese, milk, green chiles, garlic powder, and oregano. While stirring occasionally, cook until the cheese is melted.
Stir in the sliced pickled peppers, red chile flakes, and parmesan. Taste and adjust seasonings, adding salt if needed.
Serve warm with garlic bread and tortilla chips.
Notes
Brick process cheese is a generic term for Velveeta-style cheese.