Spicy Green Chile Queso (or not so spicy)
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I don’t know if it’s because of what part of the country we’re in or what, but here in Austin, you’ll find queso at practically every gathering! (And if it’s not on the menu, you know our family will be the one to bring it!!) All it takes is one can of Rotel tomatoes to every 16 oz of Velveeta and a bag of your favorite tortilla chips for the best dip ever! (Velveeta even makes queso blanco now too.)
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Today, I’m sharing my favorite way to jazz up our queso into something extra special and oh-so yummy with this Spicy Green Chile Queso recipe. (I say spicy, because the green sauce can be pretty spicy.)
Looks so good doesn’t it? The Green Chile Queso got rave reviews from the family at our post holiday get together and I’ll definitely be making it again for the Superbowl. Because who can watch football without chips and queso? ( Especially now that the Cowboys are out!)
Green Chile Queso
Ingredients:
- 16 oz Velveeta, cut into small pieces
- 12 oz jar of your favorite green sauce/salsa (not chunky) (This brand is my hubby’s fave right now, but if you need a milder green salsa, Herdez make a good mild version.)
- 1 16 oz pkg.fresh Pico de Gallo
- about a cup of pre cooked ground beef (optional)
Cooking Instructions:
- This recipe can be made in the microwave, stovetop or slow cooker.
- Reserve a small amount of the pico and green sauce for garnish, and toss all the ingredients into the cooking dish.
- Cook on low or medium low, stirring frequently or until the cheese is completely melted.
Recipe tips:
- If your queso is a bit too thick, it can be thinned with a small amount of milk or cream. (Add milk a tablespoon or two at a time stirring until completely incorporated and desired thickness is achieved.)
- Make sure not to melt cheese on too high of heat (especially in the microwave- if the cheese gets too hot it will separate.)
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