Having had to ditch wheat, Mexican food is one of the only cuisines that doesn’t feel completely out of bounds to me (like, say, Italian). Since I normally choose corn tortillas over flour tortillas I don’t have to avoid many Mexican foods besides burritos (which I adore). As an aside, last year my friend introduced me to queso as a side dish for breakfast burritos. There’s a place in L.A. that serves queso with their burritos and we decided it’s a must to recreate this side at home.
Queso is one of the easiest appetizers/dips/side dishes to make. With a few simple ingredients you can recreate the dip you buy at the grocery store without any preservatives.
Having tried my hand at a Queso Blanco a few weeks ago, Sis and I agreed that Velveeta cheese must make a better queso than cream cheese. I figured I could use the base recipe I had made for queso blanco to make a queso subbing Velveeta for cream cheese.
Turns out I was right. I mixed a can of evaporated milk with a 16 oz block of Velveeta cheese and a mild salsa to get a zesty, warm, cheesy dip you can use to make nachos or as a side for dipping burritos in under 10 minutes.
Below I recorded the recipe I used to make the queso dip you see in the pictures. As with most savory recipes, you can customize this as you please. If you think it needs more or less salsa, you should go with your gut. I added quite a bit of hot sauce to this dip and didn’t think it was overly spicy.
- 16 oz Velveeta cheese
- 1 15-oz can evaporated milk
- 1 c. salsa
- hot sauce, to taste (optional)
- salt, to taste
- Pour evaporated milk into a heavy-bottomed pot. Turn burner on low or medium-low heat. (This will depend on your stovetop. I had mine on 2 and it was too high.) Allow milk to warm.
- Cut Velveeta cheese into cubes and add to the warm milk in the pot. Continue warming the milk and allowing the cheese to melt, stirring the mixture until combined.
- Add salsa and hot sauce (if using). Stir to incorporate. Taste the mixture and add salt, if necessary, to taste.