Description
This creamy Velveeta Queso, featuring diced tomatoes and green chilies, is perfect for dipping tortilla chips. Easy to prepare, it’s a delicious crowd-pleaser for any occasion, from game days to cozy nights in!
Ingredients
Scale
- 1 (10 oz) can of diced tomatoes and green chilies
- 1 lb Velveeta cheese, cubed
- 1 cup shredded cheddar cheese
- 1/2 cup cream cheese, softened
- 1/2 cup milk
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon cayenne pepper (optional)
- 1 tablespoon olive oil
- 1/2 cup chopped onion (optional)
- 1/2 cup chopped bell pepper (optional)
- Fresh cilantro (optional)
- Tortilla chips (for serving)
Instructions
- Gather all your ingredients and lay them out on the counter for easy access.
- Chop the onion and bell pepper into small pieces (about 1/4 inch).
- Cube the Velveeta cheese into 1-inch pieces for faster melting.
- Measure out the shredded cheddar cheese and set aside.
- Open the can of diced tomatoes and green chilies, draining some liquid if you prefer a thicker queso.
- In a medium-sized saucepan, heat olive oil over medium heat. Add chopped onion and bell pepper, sautéing for 3-5 minutes until soft.
- Reduce heat to low, then add cubed Velveeta and cream cheese. Stir continuously for 5-7 minutes until melted.
- Pour in the milk, stirring well to combine. Add more milk for a thinner consistency if desired.
- Stir in the diced tomatoes and green chilies until well combined.
- Season with garlic powder, onion powder, and cayenne pepper (if using). Adjust seasoning to taste.
- Cook on low heat for another 5-10 minutes, stirring occasionally. Add more milk if the queso thickens too much.
- Once creamy and smooth, remove from heat and fold in shredded cheddar cheese until melted.
- Transfer to a serving bowl and garnish with fresh cilantro if desired.
- Serve warm with tortilla chips for dipping.
- Enjoy your delicious homemade queso!
Notes
- For a spicier queso, increase the amount of cayenne pepper or add diced jalapeños.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat on low heat, adding a splash of milk to loosen.
- Prep Time: 15 minutes
- Cook Time: 20 minutes