quesocoatl dip

Name: Quesocoatl Dip
Cuisine: Mexican
Ingredients: 16 ounce(s) block of mexican velveeta cheese; 15 ounce(s) can of chili with no beans; 1 pound(s) chorizo (Mexican sausage, mild or medium); 24 ounce(s) jar of thick and chunky salsa; 15 ounce(s) can of refried beans; 9 1/2 ounce(s) jar of mole sauce; 32 ounce(s) jar of sliced jalapeño peppers; 15 ounce(s) jar of guacamole; 3 tablespoon(s) hot sauce (tabasco, cholula, etc.); tortilla chips

2 Pinches

Ed Schriner

North Platte, NE

Updated on Feb 11, 2023

I love a good queso dip, so over time, I did a trial and error period and adding ingredients as I went. Finally, after five years, I came across a combination that rocked my taste buds. Naming it, since it was Mexican based, I thought of the Aztecs and modified the name of their deity, Quetzalcoatl into what I thought sounded catchy.

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method Microwave

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Ingredients

16 ounces block of mexican velveeta cheese
15 ounces can of chili with no beans
1 pound chorizo (Mexican sausage, mild or medium)
24 ounces jar of thick and chunky salsa
15 ounces can of refried beans
9 1/2 ounces jar of mole sauce
32 ounces jar of sliced jalapeño peppers
15 ounces jar of guacamole
3 tablespoons hot sauce (tabasco, cholula, etc.)
tortilla chips

How To Make quesocoatl dip

Step 1

Cook chorizo until brown and drain the fat.

Step 2

Mix chorizo, Mexican Velveeta, mole sauce, chili, and refried beans together in a bowl and add the hot sauce.
Step 3

Microwave everything until the Velveeta is melted.
Step 4

Add the thick & chunky salsa, guacamole, and jalapeños and stir.
Step 5

Serve with tortilla chips.
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