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Recipe
The Best Queso Ever
by bridget350 on July 4, 2012 in Appetizers, Warm Dips
Recipe Description
This is the best queso ever. I’m from Texas. We don’t kid around about these things.
Preparation Instructions
Combine everything in a crockpot (or slow cooker if you’re being fancy) until warm and the cheese is melted. Serve with tortilla chips.
This is also really yummy served in a bread bowl with little chunks of bread for dipping.
Ingredients
- 16 ounces, weight Velveeta, Cubed
- 15 ounces, weight Can Of Hormel (No Beans) Chili
- 10 ounces, weight Can Of Rotel
- ½ cups Green Onions, Chopped
- ½ teaspoons Ground Cayenne
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Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
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Comments
Pat Mendell on 7.5.2012
I have made a simalar recipe to this for years. Just a a curiousity question though. Lately I have been really disappointed with the “velveeta” cheese, so much so, I have changed brands. Have you noticed any change in the creaminess, or texture of the cheese after it has been melted. The last few times I bought and used the Velveeta it has had a grainy feel and look. I live in Tyler, My son lives in Huntsville and he had noticed the same problem. What about you?
Pat
Bethany Andreas on 7.10.2012
This queso sounds amazing! As Texans living in Alaska, we haven’t had good queso in 4 years! It is my poor husbands favorite. I will have to try and make this for him.
Pat I have noticed the Velveeta cheese has just remained too thick latley. My chicken spaghetti hasn’t been the same the last couple of times.
Pat Mendell on 7.10.2012
I have tried several store brands and quite frankly they are better than Velveta here lately. Wonder why the drop in quality?
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