5 from 6 votes
True Mexican Queso
Make real Mexican Queso at home.
Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
Servings:
15
Calories:
326 kcal
Course:
Appetizer
Cuisine:
Mexican
Ingredients
- 1 cup tomato diced
- 1/4 cup bell pepper diced, green
- 1/4 cup white onion finely chopped
- 2 Cans green chilies chopped, with juice
- 1 tablespoons garlic powder
- 1 teaspoon onion powder
- 2 teaspoons salt
- 1 cup butter
- 3 pounds Velveeta cheese cubed into 1/2 inch cubes
- 2 1/2 ccup milk
Instructions
- Prepare all ingredients for cooking. Do Not Use Water at this time. Keep water on Simmer on an additional burner. On medium heat in a Large saucepan melt 1 stick butter and all ingredients except garlic powder, onion powder, salt, cheese, and milk.
- When all veggies are tender and onions translucent add to the double boiler and then add your cheese. When cheese has melted add the remaining ingredients. Cook over low heat and stir occasionally for 1/2 hour so that all of the flavors blend well.
- This queso can be stored in the fridge for up to 14 days in airtight container. To reheat use a microwave or over a pan of water. Excellent over enchiladas, tortillas just wrapped with butter or over your favorite nachos.
Cup of Yum
Nutrition Information
Calories
326kcal
(16%)
Carbohydrates
14g
(5%)
Protein
18g
(36%)
Fat
21g
(32%)
Saturated Fat
14g
(70%)
Cholesterol
70mg
(23%)
Sodium
1991mg
(83%)
Potassium
354mg
(8%)
Fiber
1g
(4%)
Sugar
9g
(18%)
Vitamin A
1360IU
(27%)
Vitamin C
8.4mg
(9%)
Calcium
525mg
(53%)
Iron
0.2mg
(1%)
Nutrition Facts
Serving: 15 Serving
Amount Per Serving
Calories 326
% Daily Value*
| Calories | 326kcal | 16% |
| Carbohydrates | 14g | 5% |
| Protein | 18g | 36% |
| Fat | 21g | 32% |
| Saturated Fat | 14g | 70% |
| Cholesterol | 70mg | 23% |
| Sodium | 1991mg | 83% |
| Potassium | 354mg | 8% |
| Fiber | 1g | 4% |
| Sugar | 9g | 18% |
| Vitamin A | 1360IU | 27% |
| Vitamin C | 8.4mg | 9% |
| Calcium | 525mg | 53% |
| Iron | 0.2mg | 1% |
* Percent Daily Values are based on a 2,000 calorie diet.