You may also like
Categories:
onion fresh tomatillos fresh jalapeno tomatoes cumin cheese Cheddar cheese salsa green chilies fresh cilantro milk
Viewed: 31 - Published at: 7 years agoIngredients
- 1 cup onion, chopped
- 3 fresh tomatillos, chopped
- 1 small fresh jalapeno, seeded and minced
- 2 (10 ounce) cansrotel tomatoes and green chilies
- 12 teaspoon cumin
- 1 lb Velveeta Mexican cheese, cubed
- 1 lb sharp cheddar cheese, grated
- 14 cup salsa (I prefer the fresh salsa in the produce department.)
- 1 (4 ounce) can green chilies, mild, chopped
- 14 cup fresh cilantro, minced
- 14 cup whole milk or 14 cup cream, to thin as needed
Method
- Saute onion, tomatillos and jalapeno in butter until soft.
- Add tomatoes, mashing any large pieces.
- Add cumin, cheese, salsa, green chilies, cilantro, and cook on low heat until cheese is melted.
- Stir often.
- Add milk or cream as needed to achieve desired consistency.
- Remember that the dip will thicken as it sits in the crockpot and as it cools.
- Transfer queso to a small crock pot on "warm" setting.
- Serve with tortilla chips.
