Las Fuentes Queso Recipe Elevates That Popular Mexican Cheese Dip by Donna John
My nephew loves queso. It's a must at any family get-together, or Mikey is going to ask where it is. He used to be very particular about his queso – he wanted plain ol' melted Velveeta and Rotel. Nothing more, nothing less. But now he's in middle school, and told me it was OK to change it up a little bit. Enter this slightly elevated queso recipe with fresh vegetables that's like my favorite at a local restaurant. I'm sure they use grated cheese, not processed, but I'm taking baby steps with him and will gradually move up to a queso with real cheese.
This easy queso dip starts in a skillet and ends in a slow cooker. The ingredients slowly warm and melted together as you do other things. Here is your shopping list for this creamy Mexican cheese dip: butter, onion, poblano pepper, processed cheese loaf, tomatoes with green chiles and half and half, heavy cream or evaporated milk.
Serve the queso out of the slow cooker so it stays warm with tortilla chips. If you like this queso recipe, here are a few more to try:
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Cuisine: Mexican
Prep Time: 10 minutes
Cook Time: 1 to 2 hours
Total Time: 2 hours
Servings: 20
Ingredients
- 1 tablespoon butter
- 1 small onion, chopped into bite-sized pieces
- 1 poblano pepper, chopped into bite-sized pieces
- 1 box (32 ounces) Velveeta cheese
- 1 can (14.5 ounces) tomatoes with green chiles
- 1/3 - 1/2 cup half and half, heavy cream or evaporated milk (or as needed)
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Recipe Notes
- If you don't have time to wait for the slow cooker to melt the cheese, start it in the microwave to give it a head start, and just use the slow cooker to keep it warm.
- For some spice, you could add some chopped jalapeno or serrano peppers.
- For more flavor, stir in some chili powder or ground cumin.
- Fresh cilantro is always welcome in a queso dip recipe. I left it out because of, you guessed it, Mikey.
- You can also ladle the queso into a serving bowl for a prettier presentation.
Here's how to make it:
- Melt the butter in a skillet over medium-low heat. Add the onion and poblano. Cook, stirring often, until softened. You don't want it to brown, so you can add some water to the pan to help soften the vegetables.
- Add the cooked vegetables and undrained can of tomatoes with green chiles to a slow cooker.
- Cut the cheese into cubes and add to the slow cooker.
- Cover and cook on low heat until hot and melted, stirring often, about 1 hour.
- Add in the half and half about 30 minutes before serving. Adjust the amount to make it your desired dipping consistency. Serve with tortilla chips.
Nutrition Facts Per Serving
Calories: 150
Total Fat: 11g
Saturated Fat: 6.5g
Cholesterol: 36mg
Sodium: 715mg
Total Carbohydrate: 6.7g
Dietary Fiber: 0.4g
Total Sugars: 4.3g
Protein: 8.7g
Vitamin D: 0mcg
Calcium: 257mg
Iron: 0mg
Potassium: 74mg
Recipe cooking times, nutritional information and servings are approximate and provided for your convenience. However, 30Seconds is not responsible for the outcome of any recipe, nor may you have the same results because of variations in ingredients, temperatures, altitude, errors, omissions or cooking/baking abilities. This recipe has been analyzed by VeryWellFit. However, any nutritional information is provided as a courtesy and it is up to the individual to ascertain accuracy. To ensure image quality, we may occasionally use stock photography.
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