If you are anything like me, you can’t get enough of queso and chips (even though I really need to work on that). I found this queso recipe that is the basic Velveeta version on steroids. While it does take longer than throwing Velveeta and Rotel together, it is definitely worth the little bit of extra time. Tastes like something out of a restaurant.
This version makes about 8 cups. I have cut the ingredients in half before, because that’s a lot of queso for one person. I mean for a family. I only make the full recipe when I have a crowd coming over.
My Favorite Queso:
2 T vegetable oil
1 medium yellow onion, diced
1/2 cup stemmed, seeded and chopped jalapeño chiles (about 3 medium – be careful not to wipe your eye with any remnant of jalapeño on it!)
1 T minced garlic
3 cups whole milk (I have used skim when I didn’t have whole milk on hand)
1 t ground cumin
1 t paprika
1 (14.5 oz) can Rotel (I use mild)
1/2 lb Monterey Jack cheese, shredded
2.5 lbs Velveeta, cut into 1″ slices
Tortilla chips for dipping
In a large heavy stockpot, heat the oil over medium heat; sauté the onion, jalapeños, and garlic until soft, about 3 minutes. Decrease the heat to low; stir in the milk, cumin and paprika. Once the milk is warm, add the Rotel, Monterey Jack cheese and Velveeta. Stir until the mixture is creamy and smooth. Serve in a bowl set on top of a warming tray or in a slow cooker set on low, with plenty of chips.
Photo and adapted recipe from Pastry Queen Parties by Rebecca Rather and Alison Oresman.