This top secret clone of the cheesy appetizer from this 107- unit Mexican food chain is perfect to whip out for your
festive fiestas. This recipe will make enough of the spicy cheese concoction for plenty of party-time double dipping.
The Anaheim chile has a mild spiciness, so we’ll toss a jalapeno in there for an extra spicy kick. If you can’t find an Anaheim pepper, use any mild green chilies that are available, as long as you get about ½ cup of diced pepper in the mix.
MAKES ABOUT 2 CUPS.
INGREDIENTS
- One 16-ounce box Velveeta, diced
- ¾ cup whole milk
- 1 green Anaheim pepper, seeded and diced (about ½ cup)
- ¼ cup diced white onion
- 1 jalapeno pepper, seeded and diced
- 2 teaspoons minced cilantro
- Juice of 1 lime
- ¼ teaspoon dried oregano
- ¼ teaspoon ground black pepper (freshly ground is best)
- Pinch of salt
- Pinch of dried thyme
- 2 medium tomatoes, seeded and diced (about 1 cup)
GARNISH:
- ¼ cup ranchero cheese, crumbled
- Tortilla chips for dipping
INSTRUCTIONS
- Combine Velveeta and milk in a medium saucepan over medium/low heat. Stir often as cheese melts. Be careful not to burn it.
- When cheese is melted add all remaining ingredients except the tomatoes. Continue to cook over medium/low heat for 7 minutes, stirring often to prevent burning. Stir in tomatoes and remove the queso from the heat.
- Pour queso into a serving dish, top with crumbled ranchero cheese and serve with tortilla chips for dipping.
TIDBITS:
- Ranchero cheese is a crumbly Mexican cheese that can be found near the cream cheese in your supermarket.
