Time 10m Yield 10 to 12 servings Number Of Ingredients 5 Steps:
Add the processed cheese, Monterey Jack, Cheddar and canned tomatoes (along with the juice) to a medium saucepan or 10-inch cast-iron skillet (see Cook’s Note) and turn the heat to medium. Cook, stirring frequently with a rubber spatula, until all the cheese has melted and the queso is smooth, about 5 minutes. Serve immediately with tortilla chips. To make the queso spicy, use hot diced tomatoes and green chiles, such as RoTel Hot, instead of the Original. Processed block cheese is crucial due to its meltability and what it adds to the queso’s texture. Do not try to substitute other cheeses.
Time 10m Yield 4 cups Number Of Ingredients 3 Steps:
Combine the cheese, the whole can of tomatoes and chiles and the jar of pimientos with their liquid in a saucepan over medium-low heat, stirring occasionally, until the cheese is fully melted, 5 to 7 minutes.
Time 30m Yield 10-12 Number Of Ingredients 5 Steps:
Mix the last four ingredients together in a large, non-stick pot. I use my dutch oven. DO NOT DRAIN any of the veggies. Dump the liquid in along with everything else. Cube the velveeta and add to the canned ingredients. Cook over low heat until the velveeta melts. Stir often. This makes a lot! But, it warms up great in the microwave. Serve with chips or use to top enchiladas or even use in quesadillas. Variation: Try adding some spicy ground meat or canned chili (with or without beans). Add other veggies like black olives or onion, too.
Time 2h10m Yield Makes 4 cups Number Of Ingredients 7 Steps:
In the bowl of a 1 1/2-quart slow cooker, toss both cheeses with cornstarch to evenly coat. Stir in tomatoes and evaporated milk; season with salt. Cover and cook on low until mixture is bubbling and thickened slightly, 2 to 2 1/2 hours. Uncover and stir until smooth. Season with more salt and garnish with onion, jalapeños, and cilantro. Serve with tortilla chips on the side.
More about “easy queso recipes”
Time 20m Number Of Ingredients 7 Steps:
instructions (slow cooker)Place velveeta slices in slow cooker Layer on top salsa, green chile sauce, water, milk, chili powder, and cumin. Cook on low for 2 hours, mixing part way through Once finished, stir well and serve warm with chips instructions (stovetop)- Melt the Velveeta and salt together in a saucepan over medium heat until smooth and creamy. Add the half and half gradually as you stir the cheese sauce. Simmer on low heat until the queso is thick and creamy, stirring frequently to keep it from burning or sticking to the bottom of your pan.
