Green Chile Queso Dip for a Large Group Recipe
An appetizer found at many Tex-Mex restaurants (this is not made with Rotel, which is yummy) that is served with tortilla chips, and usually a house salsa, too.
I also use this as a sauce on enchiladas, cheesesteak sandwiches, and in casseroles.
Ingredients
- 1 tbs. butter or oil
- 1/2 cup diced onions
- 1/2 cup diced tomatoes
- 1/2 cup diced, roasted, peeled, seeded poblano pepper
- 1/4 cup half and half, or more to thin
- 1 lb. Velveeta, cut in small chunks
- 2 cups Monterrey Jack cheese, shredded
- 1/2 tsp salt
- 1/2 tsp. white pepper
- garnish: chopped scallions, chopped cilantro
Directions
- In a saucepan, melt butter and saute onions, about 4 minutes.
- Turn down heat.
- Add cream, then Velveeta.
- Stir until melted, then add Jack cheese, tomatoes, peppers, salt, and pepper.
- When cheese mix is smooth and creamy, transfer to serving bowl and top with scallions and cilantro.
Adding to Planner
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 74g | |
| Recipe makes 12 servings | |
| Calories 206 | |
| Calories from Fat 141 | 68% |
| Total Fat 15.75g | 20% |
| Saturated Fat 10.12g | 40% |
| Trans Fat 0.0g | |
| Cholesterol 52mg | 17% |
| Sodium 780mg | 33% |
| Potassium 176mg | 5% |
| Total Carbs 5.07g | 1% |
| Dietary Fiber 0.2g | 1% |
| Sugars 3.57g | 2% |
| Protein 10.99g | 18% |
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