Hearty Texas Queso

This is NOT your typical Queso, folks! This here’s a MEAL! And combining the typical hunk of Velveeta with this traditional Mexican White Chees sauce makes it something special. Easy, quick and a real crowd pleaser at parties! (The men LOVE this stuff!) Serve in Crockpot on LOW but stir often. NOTE: You MUST begin with the white sauce or the Mexican cheese wont melt properly for the creamy texture we all love! 

WANT WHITE QUESO DIP? If you’ve been dying for a real Mexican White Cheese Dip, start with the basic white sauce and follow from there (these items “*” for ya, below). 

INGREDIENTS

1 small Onion, diced

1 lb lean Hamburger meat, seasoned with S&P, Garlic, cilantro, dash of cumin, cooked with the diced onion.

1 lg Velveeta Cheese, cubed

½ jar Bugtussle Burn Salsa (at least)

1 Poblano pepper, diced

1 Green Bell Pepper, diced

1 Red Bell Pepper, diced

*8 oz.White Mexican cheese, GRATED (TIP: Those that MELT are: Asadero, Chihuaha, Quesadilla and Monterey Jack. DON’T buy Queso Fresco…it does NOT melt!)

*¼ cup butter*¼ cup whole milk

*1 tsp. ground cumin

*8 oz can chopped green chilies, drained

*2 Jalapeno’s, no seeds, diced (skip this if there are wimps bein’ served)

*Salt & fresh ground Pepper to taste

Fresh cilantro, chopped

DIRECTIONS

MEAT & VELVEETA CROCK-POT MELT:

1.First, brown meat with seasonings noted, including the diced onion. Set aside.

2.With crockpot on Low-Med, add cubed Velveeta and Bugtussle Burn Salsa and let it melt, stirring frequently. Once the melting process is about half-way, you may stir-in the next 3 chopped pepper ingredients. This takes a while to melt on low, but no problem: While you do the rest, which takes just a few minutes, it’ll do its thing.

WHITE CHEESE SAUCE: 

1.Put butter in 2qt saucepan and melt over low heat (don’t let it start bubbling). Add flour and whisk together, turning up heat a little so you see the mixture slightly bubble. Stir constantly for a minute (you now have a paste).

2.Add a little of the milk, still whisking. Add the rest and turn up heat to medium. Whisk away for 5-10 minutes till your sauce starts to thicken. Turn heat down, add the cumin, garlic, green chiles, pinch of S&P.

3.Turn OFF HEAT and add grated Mexican cheese, handful at a time, whisking till all is melted and creamy.

COMBINE ALL, STIR & SERVE:

3.Transfer White Cheese Sauce mixture over into your crockpot of the Velveeta mixture.

4.Add the seasoned ground meat, stirring thorugh.

5.Stir away with a really BIG spoon!

6.Let it all combine with setting on LOW, top with chopped Cilantro, dump the chips in a bowl and call ‘em in! This is AWESOME!