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Categories:
vegetable oil yellow onion jalapeno chiles garlic milk ground cumin paprika cayenne pepper tomatoes cheese Velveeta baby spinach tortilla chips
Viewed: 45 - Published at: a year agoIngredients
- 2 tablespoons vegetable oil
- 1 medium yellow onion, diced
- 1/2 cup stemmed, seeded, and chopped jalapeno chiles (about 3 medium)
- 1 tablespoon minced garlic (about 3 medium cloves)
- 3 cups whole milk
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1 teaspoon cayenne pepper
- 1 (14.5-ounce) can tomatoes with green chiles
- 1/2 pound Monterey Jack cheese, shredded
- 2 1/2 pounds Velveeta, cut in 1-inch slices
- 6 ounces baby spinach, coarsely chopped
- Tortilla chips, for dipping
Method
- In a large heavy stockpot, heat the oil over medium heat; saute the onion, jalapenos, and garlic until soft, about 3 minutes.
- Decrease the heat to low; stir in the milk, cumin, paprika, and cayenne.
- Once the milk is warm, add the tomatoes, Monterey Jack, and Velveeta and stir until the mixture is smooth and creamy.
- Stir in the spinach and cook a few minutes more.
- Serve in a bowl set on top of a warming tray or in a slow cooker set on low, with plenty of chips.
- For a heartier queso, remove the casing from 1/2 pound of Mexican chorizo (seasoned pork sausage), saute until browned, drain off the fat, and stir into the cheese mixture.
- For a hotter queso, saute 4 seeded and minced serrano chiles along with the onion and jalapenos and continue as directed above.
- The queso, minus the spinach, can be made a day in advance and refrigerated.
- Reheat slowly over low heat, stirring constantly until it is smooth.
- Do not overcook; the mixture will separate if overheated.
- Stir in the spinach and serve.
- Rotel diced tomatoes with green chiles are the traditional choice for queso; Ive also used Muir Glens fire-roasted diced tomatoes with green chiles.
