We’ve all had it, that creamy queso that comes with chips at theaters, festivals, and other events. Pumped hot from a can, it’s magic. It’s also Velveeta, and you can make this deluxe Velveeta Queso in minutes at home! With Rotel tomatoes, jalapenos, and more, it’s thick, chunky, creamy, and perfect for dunking your favorite tortilla chips into!
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I’ve eaten a LOT of queso, but who hasn’t? I’ve tried it all, and sometimes, the simplest is best. Like with this Velveeta Queso. I’ve added a few other things to make it a bit chunkier and more flavorful, but even so, this recipe is nearly effortless and delicious.
Back when I was working full-time as a professional chef, we’d do catering gigs, and this was the #1 recommended queso for those events. It’s just that good.
I love that it’s ready in under 10 minutes, chopping time included! You can use it on top of nachos, of course, but it’s also great on tacos, grilled chicken, enchiladas, and all your other favorite Tex-Mex eats.
Oh, one more thing before we get to the recipe. When I lived in Texas, we lived near a Chuy’s location, and they had the MOST AMAZING queso that was topped with all sorts of extra goodies. So be sure to see my list below of other add-ins to truly transform this easy queso recipe into a work of edible art!
What You’ll Love About Velveeta Queso
- It’s easy to make. This recipe is incredibly straightforward. No complicated steps, just pure, cheesy goodness.
- It’s good on nachos or for dunking, or with all your favorite Tex-Mex meals.
- It reheats easily, and if you need enough for a crowd, make a double batch!
Ingredients
- Velveeta cheese – You’ll need a 1-pound brick.
- Rotel tomatoes – Drained.
- Jalapeno – Finely diced. Remove the seeds if you want the flavor without excess heat.
- Cilantro – Chopped.
- Green onion – Sliced.
- Milk – Any kind of milk is fine.
How to Make Velveeta Queso
- Seed and finely chop the jalapeno. Slice the green onion and chop the cilantro.
- Cut the Velveeta into cubes, place in a non-stick skillet or saucepan, and turn the heat to low.
- Stir the Velveeta as it melts, slowly adding the milk so that it’s smooth, thick, and creamy.
- Stir in the drained Rotel tomatoes, green onion, jalapeno, and cilantro.
- Serve warm and enjoy!
Step By Step Process
Chef Jenn’s Tips
- If you like it spicy, leave some seeds in the jalapeno or use a serrano chili instead.
- A non-stick skillet or saucepan will let the cheese melt without sticking or burning.
- Keep the heat low and stir in the milk as you go until it is all blended.
- I love serving this in a hot (not scalding hot) cast iron skillet because the cast iron pan will keep it warm for 20 minutes or more!
Recommended
Make It A Meal
Transform Velveeta Queso into the star of your meal with a Nacho Snack Board. Arrange your favorite nachos around the queso, accompanied by a variety of toppings like guacamole, sour cream, and refried beans. For a heartier option, consider a Carnita Snack Platter – tender carnitas alongside your queso for a delightful Mexican-inspired feast.
Additional Add-Ins
- Carne molida – Or your favorite seasoned ground beef.
- Cooked and crumbled bacon: Adds a savory, smoky flavor.
- Guacamole
- Chopped green chiles: For a mild, tangy kick.
- Black beans: Rinsed and drained, for extra protein and texture.
- Corn kernels: Either fresh, canned, or roasted for a sweet crunch.
- Sautéed mushrooms: For an earthy flavor.
- Minced garlic: For even more flavor.
- Smoked shrimp
- Diced red or yellow bell peppers: For color and a mild sweetness.
- Smoked paprika or chipotle powder: A pinch can add a subtle smoky flavor.
- Cream cheese: For a richer, creamier texture.
- Chopped spinach: Wilted in for a green, healthy addition.
- Caramelized onions: For a touch of sweetness.
- Roasted garlic: For a mellow, nutty flavor.
These mix-ins can be added according to your taste preferences and are great for customizing your queso to suit different occasions and palates.
Storage
Velveeta Queso can be stored in an airtight container in the fridge for up to 3 days. Reheat gently, adding a splash of milk if needed. Freezing is not recommended as it will affect the texture. Always ensure it’s warmed thoroughly before serving again.
Deluxe Velveeta Queso
Ingredients
- 1 pound Velveeta cheese cubed
- 1 can rotel tomatoes drained well
- ½ cup milk
- 2-3 green onions white and green parts chopped
- 1 jalapeno seeded and chopped
- 2-3 tablespoons chopped cilantro
Instructions
- Seed and finely chop the jalapeno. Slice the green onion and chop the cilantro.
- Cut the Velveeta into cubes and place in a non-stick skillet or saucepan, and turn the heat to low.
- Stir the Velveeta as it melts, slowly adding the milk so that it's smooth, thick, and creamy.
- Stir in the drained Rotel tomatoes, green onion, jalapeno, and cilantro.
- Serve warm and enjoy!
Notes
Chef Jenn’s Tips
- If you like it spicy, leave some seeds in the jalapeno or use a serrano chili instead.
- A non-stick skillet or saucepan will let the cheese melt without sticking or burning.
- Keep the heat low and stir in the milk as you go until it is all blended.
- I love serving this in a hot (not scalding hot) cast iron skillet because the cast iron pan will keep it warm for 20 minutes or more!
Nutrition
A Note on Nutritional Information
Nutritional information for this recipe is provided as a courtesy and is calculated based on available online ingredient information. It is only an approximate value. The accuracy of the nutritional information for any recipe on this site cannot be guaranteed.
