We have all done it. We stop in at our favorite Mexican restaurant for a meal and, while waiting for the entrée, we fill up on hot, salty tortilla chips and rich and creamy queso. It’s time to learn to make this dip at home, whether you serve it to football enthusiasts at a game day party or let the family dig in on Taco Tuesday. Cheese is, obviously, one of the keys to making a good queso. You can use many different types of cheeses (but please don’t ever use the American cheese sandwich slices), but American and brick processed cheese, such as Velveeta, are the most popular because they easily melt to a liquid state. You can add canned green chiles for flavor and heat but try roasted or raw fresh jalapeños to add brightness. Reheat leftover queso and drizzle over a pan of nachos or a bowl of chili.
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.