Texans pride themselves on their queso… but can you blame them? We’ve got the best Tex-Mex in the country and there’s no doubt that any restaurant worth their salt has a good queso recipe. If you don’t, you’ll go out of business real fast. This recipe is melty and delicious, with just the right balance of fresh ingredients to delight your senses.
Ingredients
16 ounces Velveeta, cubed
½ cup tomatoes, diced
1/3 cup red or white onions, diced
¼ cup cilantro, chopped
1-2 Tbsp Old El Paso pickled jalapenos
½ Goya Chipotle Pepper in Adobo, minced (optional, for heat)
1 tsp McCormick cumin
2 garlic cloves, minced
Directions
Combine ingredients in saucepan (or crockpot) on low. Allow to melt, and mix well. Serve hot with chips.
Quick Tip – The longer the recipe sits, the spicier it will get. If you don’t like spicy, avoid the chipotle pepper or add just the adobo sauce from the can.
Thank you Heidi for this recipe!
Do you have any video of that? I’d like to find out more details.