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Roasted Jalapeno Queso

Roasted Jalapeno Queso

Enjoy this flavorful roasted jalapeno queso dip with chips, pretzels, or anything you like to dip.
Course Appetizer
Cuisine Mexican
Keyword Jalapeno Queso
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 12 servings
Calories 210kcal
Author Lauren Brennan


  • 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


  • 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.


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