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Velveeta Queso Recipe

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Velveeta Queso Recipe

Velveeta Queso is a deliciously creamy and savory cheese dip perfect for parties, gatherings, or just a tasty snack. With its smooth texture and rich flavor, it’s a crowd-pleaser that pairs wonderfully with tortilla chips, vegetables, or even as a topping for nachos and tacos. Here’s a comprehensive recipe to guide you through making this classic dish.

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Ingredients

  1. Velveeta Cheese Block: 1 pound (16 ounces)
  2. Rotel Tomatoes and Green Chilies: 1 can (10 ounces)
  3. Ground Beef: 1/2 pound (optional)
  4. Onion: 1 small, finely chopped
  5. Garlic: 2 cloves, minced
  6. Jalapeños: 1-2, finely chopped (optional)
  7. Milk: 1/2 cup (optional for thinning)
  8. Cilantro: A handful, chopped (optional for garnish)
  9. Lime: 1, juiced (optional for added zest)
  10. Salt and Pepper: To taste

Instructions

  1. Prepare the Ingredients:
    • Velveeta Cheese: Cut the cheese block into 1-inch cubes. This will help the cheese melt evenly and quickly.
    • Rotel Tomatoes: Do not drain. The liquid adds to the creamy consistency.
    • Onion and Garlic: Finely chop the onion and mince the garlic.
    • Jalapeños: If using, finely chop them. Adjust the quantity based on your heat preference.
  2. Cook the Ground Beef (Optional):
    • In a medium skillet over medium-high heat, cook the ground beef until browned. Break it up into small crumbles as it cooks. Season with a pinch of salt and pepper.
    • Once fully cooked, remove the beef from the skillet and set it aside. Drain any excess grease.
  3. Sauté the Vegetables:
    • In the same skillet, add a small amount of oil if needed. Sauté the chopped onion until it becomes translucent, about 3-4 minutes.
    • Add the minced garlic and chopped jalapeños, and sauté for another 1-2 minutes until fragrant.
  4. Combine Ingredients:
    • In a large microwave-safe bowl or a slow cooker, combine the Velveeta cubes and the entire can of Rotel (including the juice).
    • If using a microwave, heat on high for 2 minutes, then stir. Continue heating in 1-minute increments, stirring after each, until the cheese is fully melted and the mixture is smooth.
    • If using a slow cooker, set it on low and stir occasionally until the cheese is fully melted and the mixture is smooth.
  5. Add Sautéed Mixture and Beef:
    • Once the cheese and Rotel mixture is smooth, add the sautéed onion, garlic, and jalapeños. Stir to combine.
    • Add the cooked ground beef and stir until everything is evenly distributed.
  6. Adjust Consistency:
    • If the queso is too thick, gradually add milk, a little at a time, stirring until you reach your desired consistency.
  7. Season and Garnish:
    • Taste the queso and season with additional salt and pepper if needed.
    • Stir in freshly chopped cilantro and a squeeze of lime juice for extra flavor, if desired.
  8. Serve:
    • Transfer the queso to a serving dish or keep it warm in the slow cooker set on low or the “keep warm” setting.
    • Serve with tortilla chips, vegetables, or any other dipping items of your choice.

Tips for Perfect Velveeta Queso

  • Preventing Clumps: Make sure to stir frequently, especially if using the microwave method, to prevent the cheese from clumping and ensure a smooth consistency.
  • Avoid Overheating: Cheese can become grainy if overheated. Use gentle heat and stir often.
  • Spice Level: Adjust the heat by adding more or fewer jalapeños, or use a spicier version of Rotel if you like it hot.
  • Meat Variations: Substitute ground beef with sausage, chorizo, or even shredded chicken for different flavor profiles.
  • Vegetarian Option: Skip the meat and add more vegetables like bell peppers, black beans, or corn.

Variations

  • White Queso: Use white Velveeta cheese and add ingredients like chopped green chilies and a dash of cumin for a different flavor.
  • Beer Cheese Queso: Replace the milk with a light beer for a unique twist. The beer adds depth and a slight tanginess to the dip.
  • Tex-Mex Queso: Add a mix of black beans, corn, and taco seasoning to give the queso a Tex-Mex flair.

Storage and Reheating

  • Refrigeration: Store leftover queso in an airtight container in the refrigerator for up to 3-4 days.
  • Reheating: Reheat in the microwave or on the stovetop over low heat. You may need to add a splash of milk to bring back the creamy consistency.

Serving Ideas

  • As a Dip: Serve with a variety of dippers such as tortilla chips, pretzels, pita bread, or vegetable sticks.
  • As a Topping: Pour over nachos, baked potatoes, or steamed broccoli.
  • For Tacos and Burritos: Use as a filling or a topping for tacos, burritos, or enchiladas.

Velveeta Queso is a versatile and crowd-pleasing dish that can be adapted to suit any taste. Whether you’re hosting a party, watching a game, or just craving a cheesy snack, this recipe will deliver the perfect creamy and flavorful dip every time. Enjoy!

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Source: thecookierookie.com

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Yield: 8

Velveeta Queso Recipe

Velveeta Queso Recipe

Velveeta Queso is a deliciously creamy and savory cheese dip perfect for parties, gatherings, or just a tasty snack. With its smooth texture and rich flavor, it's a crowd-pleaser that pairs wonderfully with tortilla chips, vegetables, or even as a topping for nachos and tacos. Here's a comprehensive recipe to guide you through making this classic dish.

Prep Time 15 minutes
Cook Time 15 minutes

Ingredients

  • ½ pound pork sausage hot or regular, casing removed (such as Jimmy Dean)
  • Kosher salt and freshly ground black pepper to taste
  • ¾ cup Pale Ale beer or your favorite type of beer
  • 16 ounces Velveeta cut into 1-inch cubes
  • ½ cup freshly shredded pepper jack cheese
  • 14.5 ounces Rotel tomatoes (1 can) – do not drain!
  • 1 cup black beans drained and rinsed
  • ¼ cup chopped fresh cilantro

Instructions

  • Start by browning the sausage in a medium skillet over medium heat. Season with salt and pepper to taste. Use a wooden spatula to crumble and turn the sausage as it cooks.

    ½ pound pork sausage,Kosher salt and freshly ground black pepper

  • Once the sausage is cooked through, add in the beer and allow to cook down/reduce for 3-4 minutes, stirring occasionally. 

    ¾ cup Pale Ale beer

  • Stir in the Velveeta and shredded pepper jack. It should take about 3-5 minutes for all the cheese to melt in.

    16 ounces Velveeta,½ cup freshly shredded pepper jack cheese

  • Once melted, stir in the tomatoes, beans, and cilantro.

    14.5 ounces Rotel tomatoes,1 cup black beans,¼ cup chopped fresh cilantro

  • Serve immediately with the homemade chips. Enjoy!

Notes

  • When melting the Velveeta, use low heat and stir often to prevent scorching or burning.
  • If the queso seems too thick, you can add a small amount of liquid to thin it out. Options include milk, heavy cream, or even some of the juice from the Rotel can. Add it gradually and stir until you reach your desired consistency.
  • If you’re serving the queso for a longer period, such as during a party or gathering, transfer it to a slow cooker or fondue pot on the warm setting to keep it at a desired temperature.
  • If making in a slow cooker, you can add all dip ingredients (cook the sausage fully first) into a slow cooker and cook on high for 2-3 hours, stirring occasionally. Enjoy!

Storage: Store Rotel dip in an airtight container in the refrigerator for up to 4 days.

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