This is not authentic queso, made using Velveeta, but it is delicious! Loaded paneer nachos topped with this rich, creamy queso is divineeee.
For this creamy queso, we use a mix of shredded pepper jack cheese and velveeta. The pepper jack cheese adds rich flavor to the dish, while the velveeta keeps it the perfect melty consistency well into the night! For the pepper jack cheese, you must shred it right from the block. Many pre-shredded cheeses have anti-caking agents that will prevent the cheese from melting perfectly.
If you prefer to substitute the Velveeta for American cheese that’s fine. However, DO NOT use cheddar cheese. The processed cheese maintains the perfect consistency.
PRO-TIP : IF YOU HAVE LEFTOVERS, ADD A SPLASH OF MILK AND REHEAT IN THE MICROWAVE.
Ingredients
- 2 tbsp oil
- 1 tbsp flour
- ½ medium onion chopped
- ½ bell pepper chopped
- 1 tomato chopped
- 1 jalapeno minced
- 1 tsp ground cumin
- 1 tsp red chili powder
- ¼ tsp garlic powder
- ⅛ tsp paprika
- 1 ½ cups milk
- 1 ½ cup Velveeta Cheese
- ½ cup Shredded Pepper Jack Cheese
Garnishes (Optional)
- Pomegranate Seeds
- Cilantro
- Chilies
Instructions
- In a medium saucepan, heat the oil. Sauté onions until tender. Then, add in the bell pepper and sauté 1-2 minutes. Add in tomatoes and sauté an additional 1-2 minutes. Finally, add in the jalapeno.
- Sprinkle on the cumin, red chili powder, garlic powder and paprika. Stir until combined. Sauté 1 minute to toast the spices.
- Add in the flour and stir until combined. Sauté 1-2 minutes. Turn the heat down and pour in the milk. Whisk everything together and let it cook for 4-5 minutes, allowing it to thicken. Add in the velveeta cheese and stir occasionally until melted. Increase the heat to medium and add in the shredded cheese. Keep stirring until all the cheese is melted and the sauce has thickened to your liking.
- Garnish with cilantro, pomegranate seeds and chilies. Serve immediately or store for up to 3 days and reheat before serving
Spicy Velveeta Queso
- Total Time: 35
- Yield: 8
Description
This is not authentic queso, made using Velveeta, but it is delicious! Loaded paneer nachos topped with this rich, creamy queso is divineeee.
Ingredients
- 2 tbsp oil
- 1 tbsp flour
- ½ medium onion chopped
- ½ bell pepper chopped
- 1 tomato chopped
- 1 jalapeno minced
- 1 tsp ground cumin
- 1 tsp red chili powder
- ¼ tsp garlic powder
- ⅛ tsp paprika
- 1 ½ cups milk
- 1 ½ cup Velveeta Cheese (12oz)
- ½ cup Shredded Pepper Jack Cheese (4oz)
Garnishes (Optional)
- Pomegranate Seeds
- Cilantro
- Chilies
Instructions
- In a medium saucepan, heat the oil. Saute onions until tender. Then, add in the bell pepper and saute 1-2 minutes.Add in tomatoes and saute an additional 1-2 minutes. Finally, add in the jalapeno.
- Sprinkle on the cumin, red chili powder, garlic powder and paprika. Stir until combined. Saute 1 minute to toast the spices.
- Add in the flour and stir until combined. Saute 1-2 minutes. Turn the heat down and pour in the milk. Whisk everything together and let it cook for 4-5 minutes, allowing it to thicken. Add in the velveeta cheese and stir occasionally until melted. Increase the heat to medium and add in the shredded cheese. Keep stirring until all the cheese is melted and the sauce has thickened to your liking.
- Garnish with cilantro, pomegranate seeds and chilies. Serve immediately or store for up to 3 days and reheat before serving.
- Prep Time: 5
- Cook Time: 30