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Quick Queso Blanco

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In honor of all things cheese I bring you…Quick Queso Blanco!!  It was important for me to come up with a queso recipe because first of all, my Darb is a huge lover of cheese.  Secondly, this would be a great addition to your Cinco de Mayo spread and lastly, I miss my Tater.  You might wonder what queso and Tater have to do with one another but the fact is that I became a queso lover after my first trip to New Mexico.  The queso at La Posta de Mesilla is out of this world amazing.  I literally dream of this place.  The last time I visited, we ate there twice…in two days.  Everything from the old stucco building to the outside terrace is magnificent.  I will admit that this queso isn’t quite the same but my family loved it and so will yours.

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Here are some other recipes to make your Cinco de Mayo even more delicious…Easy Baked Churros, The Perfect Margarita, and Chicken Enchilada Bowls.

Queso | Queso Dip | Queso Dip Easy | Queso Dip no Velvetta | Queso Recipe | Queso Blaco Dip | Quick Queso Blanco

This recipe starts with three cheeses…Monterey Jack, Pepper Jack and Cream Cheese {if you prefer a spicy dip then add all Pepper Jack}. All of these cheeses have a great melting quality which is extra important in a queso dip.  You can buy them already shredded but I highly recommend that you grate it yourself.  The cheese you buy in the store is coated with a substance that keeps it from sticking together and also doesn’t melt quite as well.

I made mine on the stove top in a high-sided skillet.  Add all three cheeses, a can of Rotel and stir over medium heat until it is melted.

To finish it off, I added a 1/2 cup of heavy cream {half and half would work too} and a few spices to make it extra silky smooth and tasty.

Then like any good food blogger would do…I served it to my sweet family for dinner with steak and fried rice.  They don’t even question the randomness of it all anymore…or the fact that I am late to the table because I want to get a great photograph while it is still warm.  I guess this is the “new normal”.  Happy Cinco de Mayo!!

Super Easy Velveeta Queso Dip with Rotel

This super easy Velveeta Queso Dip is made even more special with the addition of Rotel, ground beef and black beans.
Course: Appetizer
Cuisine: Mexican
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Servings: 3 servings
Calories: 858kcal
5 from 1 vote
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Ingredients

  • ½ pound ground beef {cooked and drained}
  • ¼ cup red onion {diced}
  • 16 ounces Velveeta cheese {cubed}
  • 14.5 ounces Rotel tomatoes and green chilies
  • 1 cup black beans {rinsed and drained}

Toppings

  • ¼ cup cilantro {chopped}

Instructions

  • Brown the ground beef over medium-high heat in a large and deep skillet. Drain any grease once cooked through. Add onion, taco seasoning and 1/4 cup water. Reduce heat and continue to cook for a couple of minutes or until the water has evaporated.
  • Add the cubed cheese and let it melt slowly, stirring occasionally.
  • Once the cheese is melted, add the Rotel and black beans. Stir and cook until everything is heated through.
  • Top with chopped cilantro and serve with tortilla chips.

Crock Pot Instructions

  • Brown the ground beef over medium-high heat in a large and deep skillet. Drain any grease once cooked through. Add onion, taco seasoning and 1/4 cup water. Reduce heat and continue to cook for a couple of minutes or until the water has evaporated.
  • Add the seasoned ground beef, cheese cubes, Rotel and black beans into a crock pot. Cook on high heat for 2 hours or on low for 4 hours. NOTE: Be sure to stir occasionally.

Notes

Be sure to stir the dip occasionally if you are keeping it warm on the stove top or in a slow cooker. This will prevent the surface of the cheese dip from solidifying and the edges from getting overcooked.
Pick the flavor of Rotel that you prefer based on your spice tolerance. Green chiles will be the most mild while Rotel with habaneros will make spicy Velveeta queso dip.
If you find that the dip if too thick, add a splash of milk and stir it in well.
Leftover Rotel cheese dip can be stored covered tightly or in an airtight container in the refrigerator for 3-4 days.

Nutrition

Serving: 1serving | Calories: 858kcal | Carbohydrates: 26g | Protein: 47g | Fat: 64g | Saturated Fat: 33g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 19g | Trans Fat: 3g | Cholesterol: 205mg | Sodium: 2775mg | Potassium: 891mg | Fiber: 7g | Sugar: 7g | Vitamin A: 1683IU | Vitamin C: 14mg | Calcium: 1656mg | Iron: 5mg
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