true mexican queso
(1 RATING)
Okay, this take a bit longer then the standard Rotel recipe, but I think you'll find it worth the little extra you'll go through. I got this recipe from the CopyKat recipe site, a fun 'go to' place.
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cook time
method
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yield
Ingredients
- - double boiler
- 1 large tomato, diced
- 1/2 medium green bell pepper diced small
- 1/4 medium onion diced finely
- 2 cans chopped green chilis with juice
- 1 tablespoon garlic powder
- 1 teaspoon onion powder
- 2 teaspoons salt
- 1 cup butter
- 3 pounds velveeta cheese cut into 1/2" cubes
- 2 1/2 cups milk
How To Make true mexican queso
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Step 1Prepare all ingredients for cooking. Do Not Use Water at this time. Keep water on Simmer on additional burner.
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Step 2On medium heat in large saucepan melt 1 stick butter and all ingredients except garlic powder, onion powder, salt, cheese and milk. When all veggies are tender and onions translucent add to the double boiler and then add your cheese. When cheese has melted add the remaining ingredients. Cook over low heat and stir occasionally for 1/2 hour so that all of the flavors blend well.
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Step 3This queso can be stored in the frig for up to 14 days in air tight container. To reheat use a microwave or over a pan of water. Excellent over enchiladas, tortillas just wrapped with butter or over your favorite nachos.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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