Cookbook:Queso
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Cookbook | Ingredients | Recipes
| Southwestern cuisine | Tex-Mex cuisine
Queso (cheese in Spanish, also known as Chile con Queso) is a common dip found in southwestern and Tex-Mex cooking.
Killer queso dip
- 1 lb. (450g) hot pork sausage
- 1 lb. (450g) Velveeta cheese
- 10 oz. (280g) can tomatoes stewed with green chilies (i.e. Rotel brand)
Serve with tortilla chips or Fritos. Recipe makes about 3 cups.
In a saucepan
Brown sausage in saucepan and drain grease. Add cubed cheese, diced tomatoes and diced chilies. Heat over low, stirring until cheese is melted and ingredients are well blended.
In a slow cooker
Brown sausage in a skillet and drain grease. In a slow cooker, melt cheese with tomatoes and chilies, stirring. Add browned sausage. Stir until well melted and mixed.
Quick and easy queso dip
- 10 oz. (280g) of stewed tomatoes with green chilies
- 1 small onion, chopped
- 1 lb. (450g) Velveeta cheese, cubed
- 0.5 lb. (225g) monterrey jack cheese, grated
In small pan, heat undrained tomatoes and onion, cooking until the juice is gone. While tomatoes are cooking, place Velveeta in microwave-safe bowl and melt in microwave. Add monterrey jack cheese and melt mixture using 50% power. Add tomato mixture.
Can also be made using crock pot.