Featured Recipe Queso For A Crowd Food

QUESO DIP FOR A CROWD

Queso Dip for a Crowd image

A creamy, cheesy and spicy dip made with just 2 ingredients--a RoTel signature recipe. Velveeta® is a registered trademark of Kraft Foods, Inc. RoTel® is a registered trademark of ConAgra Foods RDM, Inc.

Provided by ReadySetEat

Categories Appetizer/Snack, Dips

Time 20m

Yield 20

Number Of Ingredients 2

Ingredients

2 cans (10 oz each) Ro*Tel® Original Diced Tomatoes & Green Chilies
1 pkg (32 oz each) Velveeta®, cut into 1/2-inch cubes

Steps:

Place 1 can drained tomatoes, 1 can undrained tomatoes and Velveeta in large saucepan. Cook over medium heat 8 minutes or until Velveeta is melted completely and mixture is blended, stirring frequently.
Serve warm as a dip with tortilla chips, pita chips or cut-up fresh vegetables.

Nutrition Facts : @id https, Calories 135 calories

RO*TEL® QUESO DIP FOR A CROWD

Ro*Tel® Queso Dip for a Crowd image

Discover the classic party recipe: RoTel® Queso Dip for a Crowd! This RoTel® dip for a crowd is a creamy, cheesy and spicy dip made with just two ingredients-the Ro*Tel signature recipe.

Provided by My Food and Family

Categories Home

Time 20m

Yield 5 cups or 40 servings (2 tablespoons each)

Number Of Ingredients 2

Ingredients

2 cans (10 oz. each) Ro*Tel® Original Diced Tomatoes & Green Chilies
1 pkg. (32 oz. each) VELVEETA, cut into cubes

Steps:

Place 1 can drained tomatoes, 1 can undrained tomatoes and Velveeta in large saucepan. Cook over medium heat 8 minutes or until Velveeta is melted completely and mixture is blended, stirring frequently.
Serve warm as a dip with tortilla chips, pita chips or cut-up fresh vegetables.

Nutrition Facts : Calories 60, Fat 3 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 10 mg, Sodium 380 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 3 g

LOADED QUESO

Loaded Queso image

You'll never have to decide between queso, guacamole or salsa again. This epic trio dip is inspired by the queso at Torchy's Tacos in Houston, Texas. A classic green chile queso gets topped with fresh guacamole and just the right amount of heat with a homemade diablo sauce. Use a cast-iron skillet to keep the queso warm longer, although it probably won't last that long with a crowd!

Provided by Gabriela Rodiles

Categories appetizer

Time 25m

Yield 4 servings

Number Of Ingredients 14

Ingredients

1 pound processed cheese block, diced, such as Velveeta
One 4-ounce can diced mild green chiles
One 14.5-ounce can diced tomatoes
1/4 cup chipotle peppers in adobo
2 tablespoons apple cider vinegar
2 teaspoons brown sugar
Kosher salt
1 small ripe Hass avocado, deseeded and scooped
1/2 small jalapeno, seeded and minced (about 2 teaspoons)
1/4 small red onion, minced (about 2 teaspoons)
1/2 lime, juiced
1 tablespoon cilantro leaves, roughly chopped, plus more for serving
1/4 cup queso fresco, crumbled
Tortilla chips, for serving

Steps:

Add the processed cheese, green chiles and 1/3 cup of the tomatoes along with some of their juice to a medium saucepan or an 8-inch cast-iron skillet and turn the heat to medium. Cook, stirring frequently with a rubber spatula, until the cheese has melted, about 5 minutes.
For the diablo sauce, add the remaining tomatoes and juice, chipotle peppers, apple cider vinegar, brown sugar and 1 teaspoon salt to a small saucepan over medium-high heat. Bring to a boil and then lower the heat to a simmer for about 10 minutes, stirring occasionally with a rubber spatula. Set aside to slightly cool, about 5 minutes. Put the sauce into the jar of a blender and blend until smooth (see Cook's Note).
Add the avocado, jalapeno, red onion, lime juice, cilantro and 1/2 teaspoon salt to a small bowl. Mash the avocado with the side of a spoon and stir to combine.
To serve, top the queso with the guacamole, queso fresco, cilantro and a drizzle of the diablo sauce. Serve with tortilla chips.