Easy Queso Recipes

Steps:

• Add the processed cheese, Monterey Jack, Cheddar and canned tomatoes (along with the juice) to a medium saucepan or 10-inch cast-iron skillet (see Cook's Note) and turn the heat to medium. Cook, stirring frequently with a rubber spatula, until all the cheese has melted and the queso is smooth, about 5 minutes. Serve immediately with tortilla chips.
• To make the queso spicy, use hot diced tomatoes and green chiles, such as RoTel Hot, instead of the Original.
• Processed block cheese is crucial due to its meltability and what it adds to the queso's texture. Do not try to substitute other cheeses.

Steps:

• Combine the cheese, the whole can of tomatoes and chiles and the jar of pimientos with their liquid in a saucepan over medium-low heat, stirring occasionally, until the cheese is fully melted, 5 to 7 minutes.

Steps:

• Add the cheese, salsa, beer and cream cheese to a large microwave-safe bowl and mix until combined. Microwave on high until the cheese is melted and the mixture is smooth and combined, 2 to 4 minutes. Stir once more before serving.

Steps:

• Mix the last four ingredients together in a large, non-stick pot. I use my dutch oven.
• DO NOT DRAIN any of the veggies. Dump the liquid in along with everything else.
• Cube the velveeta and add to the canned ingredients.
• Cook over low heat until the velveeta melts.
• Stir often.
• This makes a lot! But, it warms up great in the microwave.
• Serve with chips or use to top enchiladas or even use in quesadillas.
• Variation: Try adding some spicy ground meat or canned chili (with or without beans). Add other veggies like black olives or onion, too.