Hot, Hot, Hot!
Fresh Anaheim chilies.
Roast chilies until the skin blisters.
Allow chilies to rest, then peel off blistered skin.
Cut the stem off the top of the roasted chilies and jalapenos.
Slit chiles down the middle and remove the stem and seeds.
Add all vegetables to food processor or blender.
Slit andouille sausage in half.
Cut andouille sausage into strips.
Dice andouille into 1/2 inch pieces or smaller.
Fry andouille until very crispy.
This dip tastes so good and can be put in a crock pot to keep warm.
Spicy Andouille Chili Con Queso
Adapted from Saveur