Description
This Cheesy Rotel Queso recipe is a crowd-pleasing favorite, perfect for gatherings or snacking. Creamy Velveeta cheese blended with zesty Rotel tomatoes and green chilies, with a hint of spice, makes for a delicious dip to enjoy with tortilla chips.
Ingredients
Scale
Cheesy Rotel Queso:
- 16 ounces Velveeta cheese, cubed
- 1 can (10 ounces) Rotel diced tomatoes and green chilies
- 1/2 cup milk
- 1/4 cup diced onions
- 1 jalapeño, seeded and finely chopped (optional)
- 1 teaspoon ground cumin
- 1/2 teaspoon garlic powder
- 1/4 teaspoon chili powder
- Fresh cilantro, chopped for garnish (optional)
Instructions
- In a saucepan: Combine Velveeta, Rotel, milk, onions, and jalapeño over medium heat. Stir until melted and smooth.
- Add spices: Stir in cumin, garlic powder, and chili powder. Cook for 2-3 minutes.
- Serve: Transfer to a bowl, garnish with cilantro, and serve warm with tortilla chips.
Notes
- For extra heat, keep jalapeño seeds or add hot sauce.
- Substitute Velveeta with cheddar and Monterey Jack for a different flavor.
- Store leftovers in the fridge and reheat gently.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Appetizer, Dip
- Method: Stovetop
- Cuisine: American, Tex-Mex
Nutrition
- Serving Size: 1/4 cup
- Calories: 150
- Sugar: 2 g
- Sodium: 600 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 5 g
- Fiber: 0 g
- Protein: 6 g
- Cholesterol: 35 mg
