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Roasted Jalapeno Queso
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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

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

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