Queso dip is a classic Texas treat. Our dried Anaheim Chilies and Jalapeño Chiles add heat and texture while our own blend of Chili Powder crushes the flavor with cumin, garlic and Ancho Chile Powder.
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Ingredients
Makes 3 1/2 cups
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1 16 Block Of Velveeta Cheese
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1 14.5 Ounce Can Roasted, Diced Tomatoes, with juice
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1/4 Cup Chili Powder
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3 Tablespoons Diced Green Anaheim Chiles
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1 Tablespoon Diced Dried Jalapeño Chiles
Directions
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Place a medium sized pot over a low heat and add the can of tomatoes. To this add the chili powder and dried chiles. Bring this to a simmer and turn off the heat.
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Cut the block of cheese in half lengthwise, turn it a quarter and cut it again so there are 4 long strips. Cut those into small chunks and add them to the pot.
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Cook this over a low heat while stirring occasionally.
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Remove to a bowl when the cheese is melted and smooth. Garnish with chopped onions, cilantro or more chili powder and serve with chips or fresh vegetables.