Description
Cheesy Rotel Queso is the ultimate warm, creamy dip loaded with Velveeta, shredded cheddar, diced tomatoes with green chilies, and a blend of spices. Perfect for parties, this easy stovetop recipe combines sautéed onions and bell peppers with melted cheeses and flavorful seasonings for a crowd-pleasing snack served alongside crunchy tortilla chips.
Ingredients
Scale
Main Ingredients
- 1 (10 oz) can of diced tomatoes and green chilies
- 1 lb Velveeta cheese, cubed
- 1 cup shredded cheddar cheese
- 1/2 cup cream cheese, softened
- 1/2 cup milk
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon cayenne pepper (optional)
- 1 tablespoon olive oil
Vegetables
- 1/2 cup chopped onion (optional)
- 1/2 cup chopped bell pepper (optional)
To Serve
- Fresh cilantro (optional)
- Tortilla chips (for serving)
Instructions
- Prepare Ingredients: Gather all your ingredients and lay them out on the counter for easy access.
- Chop Vegetables: Chop the onion and bell pepper into small pieces about 1/4 inch in size to ensure they cook evenly and soften nicely.
- Cube Cheese: Cube the Velveeta cheese into 1-inch pieces to facilitate quick and even melting during cooking.
- Measure Cheddar: Measure out the shredded cheddar cheese and set aside for adding near the end of cooking.
- Drain Tomatoes: Open the can of diced tomatoes and green chilies, draining some liquid if you desire a thicker queso consistency.
- Sauté Aromatics: In a medium-sized saucepan, heat olive oil over medium heat. Add the chopped onion and bell pepper, and sauté for 3-5 minutes until softened and fragrant.
- Melt Cheeses: Reduce heat to low. Add the cubed Velveeta and softened cream cheese to the saucepan. Stir continuously for 5-7 minutes until completely melted and smooth.
- Add Milk: Pour in the milk gradually, stirring well to combine. Add a little more milk if you prefer a thinner queso texture.
- Combine Tomatoes: Stir in the diced tomatoes and green chilies until fully incorporated into the cheesy mixture.
- Season the Queso: Add garlic powder, onion powder, and cayenne pepper if using. Taste and adjust seasoning as needed for desired flavor and spice level.
- Simmer and Adjust Consistency: Cook the dip on low heat for 5-10 minutes, stirring occasionally. Add more milk if the queso thickens too much during this simmering period.
- Incorporate Cheddar: Remove saucepan from heat. Fold in the shredded cheddar cheese until it melts into the dip, ensuring a rich, cheesy finish.
- Garnish and Serve: Transfer the queso to a serving bowl and garnish with fresh cilantro if desired for a fresh burst of flavor.
- Serve Warm: Serve the cheesy Rotel queso warm alongside tortilla chips for dipping.
- Enjoy: Dig in and enjoy this delicious homemade queso perfect for any party or snack time.
Notes
- For a thicker dip, drain more liquid from the canned tomatoes before adding.
- Adjust cayenne pepper according to your preferred spice level or omit for a milder dip.
- Use low-fat milk or a milk alternative to reduce fat content if desired.
- To keep queso warm during a party, use a slow cooker set on low heat.
- Fresh cilantro garnish can be omitted if you don’t like the flavor.
- Serve immediately for the best creamy texture; queso can thicken as it cools.
- Store leftovers in an airtight container in the refrigerator and reheat gently on the stovetop adding a splash of milk if needed.
