Chile con queso "Four Cheeses"

Ingredients:

• 200 g processed cheese, such as Velveeta, cut into cubes
• 60 gr. freshly grated cheddar (about 3/4 cup)
• 60 g freshly grated Monterey Jack cheese (about 3/4 cup)
• 60 g freshly grated mozzarella (about 0.5 cup)
• 1 tbsp. vegetable oil
• 110 g raw pork sausages without casings
• 1 jalapeño, finely chopped (remove seeds to reduce heat)
• 2 tbsp. flour
• 0.5 tsp chili powder
• 1/4 tsp ground cumin
• 1.5 cups of milk
• 0.5 cup prepared pico de gallo salsa + extra for serving
• Hot sauce
• Corn chips, for dipping

Preparation:

1. In a medium bowl, combine the processed cheese, cheddar, Monterey Jack, and mozzarella. Set aside.
2. Heat vegetable oil in a medium saucepan over medium heat. Add the sausage and cook, breaking it up into very small pieces with a wooden spoon, until browned and cooked through, about 5 minutes. Transfer the sausage to a plate with a slotted spoon, reserving the rendered fat in the pan.
3. Add the jalapeño to the skillet with the fat and cook, stirring, until softened, about 2 minutes. Sprinkle with flour and cook, stirring, for 1-2 minutes. Add the chili powder and cumin and cook for about 30 seconds to evenly distribute. Slowly pour in the milk and cook, stirring frequently, until smooth and slightly thickened, about 5 minutes.
4. Add the cheese mixture a handful at a time. Cook, stirring, until smooth. Add the next handful once the previous handful has melted about halfway.
5. Remove from heat and add the browned sausage, pico de gallo, and 1/2 teaspoon salt. Taste, adjust the seasoning, and add more hot sauce if needed. Serve the chili con queso warm with chips for dipping and pico de gallo.