Quealy’s Queso
- Total Time
- 10 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1pound Velveeta cheese
- ¾cup heavy cream
- 3tablespoons sambal oelek or sriracha
Nutritional analysis per serving (12 servings)
203 calories; 18 grams fat; 11 grams saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 1 gram polyunsaturated fat; 2 grams carbohydrates; 0 grams dietary fiber; 1 gram sugars; 9 grams protein; 346 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Cut cheese into chunks, and place in a microwave-safe bowl. Add cream and sambal oelek.
- Step 2
Microwave on high setting for 3 minutes, then stir, and microwave again for a few minutes until the cheese is molten. Stir again to combine.
- Step 3
Add a splash of water to thin mixture if necessary, then microwave for 20 seconds more. Serve immediately, with tortilla chips.
Private Notes
Comments
I hate to find fault with a fellow Texan, but classic Rotel dip is superior. First, you don't need cream which adds unnecessary fat. Second, using part of the liquid from the Rotel tomatoes and chiles thins the queso appropriately and third, Rotel just tastes better.
Classic Rotel Dip recipe to follow in another note since I'm running out of space.
Yes yes, this is not the the traditional Rotel queso recipe, it’s a variation with a different flavor. Why is this concept so hard for commenters to grasp? If you tried the recipe and didn’t like it, your feedback is useful. But if you’re just here to complain about a recipe being different from what you’re used to, please don’t bother.
Velveeta makes me nervous so I make a bit of white sauce (butter, flour, milk) then melt mild cheddar into the sauce -- and add a can of Rotel. Yum without processed cheese food!
use any real cheese with your choice of any liquid, adding a pinch of sodium citrate - the sodium citrate will keep the sauce perfectly emulsified, no need for velveeta
I grew up enjoying Velveeta, and like the Rotel recipe, but it does come out a little pallid and watery. Going to try this recipe, which seems thicker, and likely add some chopped pickled jalapenos to the finished product.
This is a great recipe to scale down. So when it's late at night and you get a hunger hankering for just a little bit of queso with some salty chips and don't have, or don't want to open a whole can of rotel, this will hit the spot. Can thin with milk or half and half in a pinch if you don't have heavy cream.
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