Cinco de Mayo is just around the corner! I’m a big fan of Mexican food, and any occasion is a good one for me to celebrate. This year Kevin is working for the holiday, so I am making vegetarian tostadas with these homemade refried beans on Thursday instead. There are so many options for your main course: tacos, burritos, enchiladas, or even tamales if you’re feeling adventurous. But my favorite part of Mexican food are the appetizers, salsa, guacamole, and of course, queso!
I confess, if there is one guilty pleasure that I have when it comes to food, it’s cheese dip made with Velveeta and a can of Rotel. I know, I know, there are so many other better ways to make queso (like this recipe), but something about that quick version of “queso” is so delicious to me. It’s usually a treat that we reserve for football season because I know it’s not good for you. Side note, Chrissy Teigen has a queso recipe in her cookbook “Cravings” that uses Velveeta and she’s a food genius.
Sometimes homemade queso dips break apart or seem greasy. In order to make sure this queso is creamy and stays creamy, even as it starts to cool, I added cream cheese. It’s all the name here: cream cheese ensures that the dip stays creamy. That also means that it will reheat well, not that you’ll need to reheat this since I’m sure it’ll be gone quickly. I recommend serving it in a microwave-safe dish. That way, if it starts to cool down you can pop it in the microwave to get it all hot and melty again.
Whether you make this for Cinco de Mayo, Taco Tuesday, or any other day that just requires queso, it certainly won’t last long!
- 1 tbsp. oil
- ½ yellow onion, finely chopped
- 2 jalapenos, seeds removed, chopped
- 2 cloves garlic, minced
- 2 chipotle peppers in adobo sauce, finely chopped*
- 2 tbsp. flour
- 1½ cups whole milk
- 8 oz. Monterey jack cheese (freshly shredded)*
- 5 oz. sharp white cheddar cheese (freshley shredded)*
- 4 oz. cream cheese
- Juice of 1 lime
- 1 tsp. salt + more to taste
- ¼ tsp. ground black pepper
- Heat oil in a large skillet. Add onion, jalapenos, and garlic and cook for a few minutes until tender. Add chipotle peppers and cook a few minutes more.
- Add flour and stir to combine. Pour in milk and whisk until smooth and mixture begins to thicken.
- Add Monterey jack cheese, white cheddar cheese, and cream cheese. Stir and allow cheese to melt and mixture to thicken.
- Stir in lime juice, salt, and pepper. Taste and add more salt if needed.
- Serve warm with tortilla chips!
*Freshly shredded cheese will melt better than pre-packaged shredded cheese.
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