2 pounds Velveeta cheese
1/2 cup milk (whole milk is preferred, but 2% is fine - Do not use skim milk)
1 small onion, finely chopped
1/2 red bell pepper, finely chopped
2 large jalapeno peppers, finely chopped
3 large Roma tomatoes, seeded and diced
1/2 tablespoon Texas Chili Seasoning, or to taste
3 tablespoons cilantro, finely chopped
Salt, to taste
In a medium saucepan over medium-low heat, melt Velveeta and milk together until smooth. DO NOT BOIL. In a small skillet over medium heat, dry sweat onion, bell pepper, and jalapeno. Add tomatoes, and Texas chili seasoning. Continue to cook until heated through. Add vegetable mixture to cheese and stir together well, evenly distributing the vegetables through the cheese. Add salt and pepper to season. Immediately prior to serving, stir in cilantro.
Keep warm and serve with chips as a dip, or as a topping to enchiladas, 7 layer salad, tacos, or any Tex-Mex dish where you would use cheese.
Want to get your kids to eat their vegetables? Serve this with cauliflower or broccoli to create a family favorite!
Brisket, back ribs, rib roast, chuck roll, shoulder clod, tri-tip, sirloin, meatloaf etc.
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