Roasted Jalapeño Queso

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Enjoy this flavorful jalapeno queso dip with chips, pretzels, or anything you like to dip. Slight heat with that roasty toasty flavor.

I’m not sure whether I can blame my own vices for throwing this recipe together or just straight up pregnancy cravings. Either way, I have a feeling you all are going to thank me for this little gem of a recipe.

I’ve been trying to come up with fast and easy recipes that anyone could throw together in a hot second or two. With the looming holidays making their way towards us, I figure we all need these “oh crap, I’m going to a party and don’t know what to make” recipes just waiting in the wings. So here is my first installment. Roasted Jalapeno Queso…the perfect spicy and cheesy appetizer that everyone and their Mom will love.

Not only is this recipe so so good, but it’s party-ready in about 20 minutes. Plus, if you have one of these cute little Party Crocks, this Queso will stay warm for hours!

Oh hello, lover.

I served mine with some soft pretzels, chips and a few veggies, but feel free to serve whatever your little heart desires with this dip.

I mentioned in the printable recipe that the heat level of this Queso is pretty dependent on how long you cook the jalapenos. The longer you cook them, the less heat they will have, so if you like a lot of heat, just give them a quick saute. If you really can’t stand a whole lot of heat, cook the jalapenos as long as possible. I was somewhere in the middle. Slight heat with that roasty toasty flavor. Yum yum!

This makes a TON, so if you have a small gathering, be sure to halve the recipe. If not, make the entire thing and party on 🙂

Printable recipe below. Have a great day, friends!!

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Roasted Jalapeno Queso

Enjoy this flavorful roasted jalapeno queso dip with chips, pretzels, or anything you like to dip.

servings 12 servings

Prep Time 5 mins

Cook Time 15 mins

Total Time 20 mins

Ingredients

• ▢ 2 tablespoons olive oil
• ▢ 1/2 cup red onion or yellow onion, finely diced
• ▢ 2 large jalapeños seeded and finely chopped
• ▢ salt & pepper
• ▢ 32 oz Velveeta cheese cubed
• ▢ 20 oz mild tomatoes with chiles two 10 oz cans, such as Rotel
• ▢ 1/2 teaspoon ground cumin
• ▢ 1/2 cup drained and rinsed black beans optional

US Customary - Metric

Instructions

• In a large skillet over medium heat, saute onion and jalapeno in olive oil for 8 minutes or until very tender and browned. Sprinkle with a little salt and black pepper. The longer you cook your jalapenos, the less heat they will have. I like to cook mine a lot because I prefer the roasty toasty flavor of a well cooked jalapeno instead of just straight up heat. To each his own.
• To the jalapenos and onions, stir in cubed velveeta, Rotel, cumin and black beans {if using}. Stir to melt completely, another 8 minutes or so. Transfer to a warming bowl or Party Crock and serve immediately! Enjoy with chips, soft pretzels or anything your little heart desires.

Nutrition

Calories: 210kcal | Carbohydrates: 13g | Protein: 16g | Fat: 10g | Saturated Fat: 6g | Cholesterol: 32mg | Sodium: 1204mg | Potassium: 391mg | Fiber: 1g | Sugar: 8g | Vitamin A: 823IU | Vitamin C: 8mg | Calcium: 452mg | Iron: 1mg

Course: Appetizer

Cuisine: Mexican

Keyword: Jalapeno Queso