The Bomb Queso Dip!
Ingredients
- 16 ounces asadero cheese, cubed ⓘ
- 16 ounces Velveeta cheese, cubed ⓘ
- 2 tablespoons milk ⓘ
- 2 jalapeno peppers, minced ⓘ
- 1 garlic clove, minced ⓘ
- 2 serrano peppers, minced ⓘ
- 1 cup tomatoes, diced ⓘ
- 2 tablespoons cilantro, chopped ⓘ
- 1/4 cup red onion, diced ⓘ
- 1 teaspoon salt ⓘ
- 1/2 teaspoon pepper ⓘ
- 1 teaspoon chili powder ⓘ
- 1/2 teaspoon Mexican oregano ⓘ
- 1/2 teaspoon cayenne pepper ⓘ
- 1/4 cup green bell pepper, diced ⓘ
- 1/4 cup red bell pepper, diced ⓘ
- 1 tablespoon olive oil ⓘ
Instructions
- Warm a stock pot over medium heat, add olive oil. Add onion and bell pepper. Cook 2-3 minutes until soft. Add tomatoes, garlic, serrano, and jalapeno peppers. Season with salt and pepper. Cook for 1-2 minutes.
- Reduce heat to low. Add milk and cheese. Stir frequently while the cheese melts. Add oregano, cayenne pepper and chili powder. Continue to cook on low until cheese is fully melted and flavors are incorporated.
- Add additional spices if necessary for your taste buds.
- Serve with Tortilla Chips as an appetizer or on any other dish of choice.
- If you can't find Asadero Cheese, you can substitute with Monterrey Jack.
Nutrition & Diet Analysis (per serving)
891
kcal
45% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).