Better than a Restaurant Queso with a Kick! (Firefighter Approved!)
This is like your favorite restaurant queso, only better! You control the heat by how many peppers you use, and it is way cheaper for a big batch! This recipe is perfect for Taco Tuesday, game day, or even just because you are craving it!
Servings: 15 servings
Equipment
- 1 12" pan
Ingredients
- 1/2 cup water
- 1/2 white onion finely diced
- 1 poblano finely diced - I used whole
- 1 jalapeño finely diced - I use about half
- 1 Serrano finely diced - I used a generous 1/3 of the pepper
- 1 cup milk
- 1/2 teaspoon cumin
- 1 can original Rotel
- 32 oz block Velveeta cubed
- 1/4 bunch cilantro chopped
- Salt and pepper to taste
- 1 lime juiced
- Tortilla chips
Instructions
- Sweat onion and peppers* In water until softened and water is all evaporated.
- Add milk, stir in Rotel and cumin.
- When milk is warm, slowly add cheese chunks in several batches over low heat, stirring often/almost constantly to prevent scorching.
- When almost all the cheese is melted, add some salt and pepper and cilantro. Stir to combine.
- Remove from heat and stir in lime juice.
- Taste and adjust seasoning as desired, by adding more salt, pepper, cumin, or cilantro.
- *Adjust your desired heat level by adding more or less peppers.
Notes
This is even better the next day, as the flavors have time to blend and intensify.
Serve warm in an insulated bowl or a small, dip-sized slow cooker.
Serve with tortilla chips. Store-bought are great; homemade are even better!