Classic Queso

A standby at football parties and cocktail parties alike, gooey queso is a crowd-pleaser. Make plenty, or you’ll have to fight a crowd of disappointed guests scraping the bottom of the bowl. A Crock Pot makes this dish excruciatingly simple. If you don’t have a crock pot, melt it a half batch at a time over a double boiler (a half batch will get gobbled up before it gets cold and clumpy). Leftover queso, though flabby and unappealing to the naked eye, makes killer enchilada filling. Thinned with a bit of beer or salsa, it also makes a terrific topping for enchiladas or tacos.

1 pound Velveeta or similar cheese-esque processed product
2 cups grated Cheddar
2 cans of Ro-Tel tomatoes with green chiles (the store brand is fine)
beer to thin
Serve with tortilla chips

Toss the cheese, Velveeta & Ro-Tel together in a Crock Pot.

Turn it on high for 10 minutes to get the melting going, then switch to low. If you’re not picky, you can even microwave your queso. I’d recommend using a half recipe. Place it in a microwave-safe dish, cover with a plate or paper towel, and microwave for about 5 minutes, stirring after the first 3.

Keep a bottle of beer nearby and pour in just a splash to thin it a bit if it gets too thick or clumpy. Mix well after adding beer. Serve with chips and more beer.




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