Featured Recipe Queso For A Crowd Food

QUESO DIP FOR A CROWD

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.

RO*TEL® QUESO DIP FOR A CROWD

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.

LOADED QUESO

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.

FEATURED RECIPE: QUESO FOR A CROWD

Steps:

• Combine all ingredients in a slow cooker and mix well. Cook on high for 1 hour, or low for 2-3 hours. Keep warm and serve with tortilla chips of your choice.