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Queso
Queso is a classic Tex-Mex dip and can be just as good drizzled over burritos or enchiladas. This recipe ups the cheesiness by adding cheddar and monterey jack cheese to the mix of processed cheese and canned tomatoes and chiles. It makes for a thicker, richer queso all your guests will remember.
INGREDIENTS
- 10 ounces processed block cheese, diced, such as Velveeta (see Cook's Note)
- 4 ounces Monterey jack cheese, coarsely shredded
- 2 ounces sharp Cheddar, coarsely shredded
- One 10-ounce can diced tomatoes and green chiles, such as RoTel Original (see Cook's Note)
- Tortilla chips, for serving
INSTRUCTIONS
- 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.
