VELVEETA VEGETARIAN RECIPES

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RECIPE: RO*TEL AND VELVEETA FAMOUS QUESO DIP - KITCHN



Recipe: RO*TEL and VELVEETA Famous Queso Dip - Kitchn image

Provided by Sponsored Post

Total Time 0S

Number Of Ingredients 2

1 (10 ounce) can RO*TEL® Original Diced Tomatoes & Green Chilies
1 (16 ounce) package VELVEETA®, cut into 1/2-inch cubes

Steps:

  • Combine undrained RO*TEL and VELVEETA in a medium saucepan. Cook over medium heat until VELVEETA is melted completely and mixture is blended, stirring frequently, about 5 minutes.
  • Serve warm as a dip with tortilla chips and various accompaniments, such as Mexican chorizo, sliced jalapeños, black beans, sour cream, rice, and crudité.

Nutrition Facts : SaturatedFatContent 8.2 g, UnsaturatedFatContent 0.0 g, CarbohydrateContent 8.9 g, SugarContent 6.4 g, ServingSize Serves 8, ProteinContent 10.0 g, FatContent 12.5 g, Calories 185 cal, SodiumContent 852.4 mg, FiberContent 0.5 g, CholesterolContent 0 mg

QUESO RECIPE - NYT COOKING



Queso Recipe - NYT Cooking image

Queso, a popular Tex-Mex dip made with processed American cheese and canned tomatoes, was inspired by chile con queso, a Mexican dip of melted cheese and chiles that made its way to the United States in the 1930s and ’40s. As the two-ingredient Americanized adaptation gained popularity, supermarkets began placing Ro-tel canned tomatoes near shelf-stable Velveeta cheese, and queso became mainstream. Purists will argue that any ingredient beyond American cheese and spicy diced tomatoes is unnecessary, but you can customize this recipe by adding any combination of black beans, scallions, cilantro, garlic, cumin, red-pepper flakes, oregano, lime zest or juice.

Provided by Alexa Weibel

Total Time 20 minutes

Yield 6 cups

Number Of Ingredients 13

1 (2-pound) block processed American cheese, such as Velveeta
1 (10-ounce) can diced tomatoes with chiles, preferably Ro-tel brand
Tortilla chips, for serving
1 cup rinsed canned black beans
3/4 cup thinly sliced scallions (about 7 scallions)
1/2 cup chopped cilantro
2 garlic cloves, minced
1/2 teaspoon ground cumin
1/2 teaspoon red-pepper flakes, plus more to taste
1/4 teaspoon dried oregano, preferably Mexican oregano
1/4 packed teaspoon fresh lime zest, plus 2 teaspoons juice (from about 1 lime)
Minced canned chipotle chiles en adobo, to taste 
Kosher salt

Steps:

  • Roughly chop the processed cheese into 1-inch cubes, then add to a medium saucepan. Stir in the tomatoes and their juices, plus 2/3 cup water, then heat over medium-low, stirring frequently, until cheese is melted and mixture is creamy, 5 to 7 minutes. You can stop here, and serve immediately with chips, or proceed to Step 2, if you’re feeling extra.
  • Stir in any combination of desired additions: black beans, scallions, cilantro, garlic, cumin, red-pepper flakes, oregano, and lime zest and juice. Heat over low, stirring occasionally, until warmed and flavors meld, about 5 minutes. If you like some extra heat, stir in chipotle chiles en adobo. Season to taste with salt, and additional red-pepper flakes, if desired, and serve immediately. (You could also keep your queso in a slow-cooker on a low setting, stirring occasionally, to keep it molten.) Mixture will keep refrigerated for up to 1 week.

More about "velveeta vegetarian recipes"

RO*TEL® FAMOUS QUESO DIP - READY SET EAT
A creamy, cheesy and spicy Velveeta® queso recipe made with just 2 ingredients: a Ro*Tel signature recipe that everyone will enjoy. Make this delicious Velveeta Ro*Tel dip for hangouts with friends, game day, watch parties, and more! Velveeta® is a registered trademark of Kraft Foods, Inc.
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Total Time 10 minutes
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Our IP Version of ROSA’S CAFÉ AND TORTILLA FACTORY’S Queso Supreme with Sausage, Tomatoes, and Chiles Want to make queso for dinner? Try this old-school version, stocked with sausage and modeled on the one served at Rosa’s Café. It’s always served with a simple salsa on top. You can skip our pared- down mix of tomatoes and scallions that sort of replicates theirs and instead buy a readymade salsa or pico de gallo at the store. But the flavors won’t be as fresh. Avoid Italian- flavored sausages (or any with lots of added flavorings). Instead, look for a simple, fresh sausage mixture. (You can often buy sausage meat in bulk at the meat counter.) If you want to take this queso over the top (and deviate from Rosa’s classic), substitute fresh Mexican chorizo, removed from its casings, crumbled, and browned in the insert. There’s no heat here, other than the chiles in the cans of Rotel tomatoes. If you want the queso spicy but aren’t exactly sure how spicy you can handle it, use one can of mild Rotel tomatoes and one of hot. In the restaurant, the dip is served in a fried tortilla (or tostada) bowl. If you want to get authentic, buy several and serve the dip in them. (Just FYI, we had to increase the amount of dip to get the proper pressure in an IP, so you’ll need two, maybe three tortilla bowls.)
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  • To serve, pour the dip into a serving bowl and top with the chopped tomatoes and scallions. Or pour it into tostada shells and top with the fresh ingredients. In any event, serve it with more tortilla chips for dipping.
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