Ingredients
- 2 Tb. vegetable oil
- 1 medium yellow onion, diced
- 1/2 c. stemmed, seeded, and chopped jalapeno chiles, (about 3 medium)
- 1 Tb. minced garlic, (about 3 medium cloves)
- 3 c. whole milk
- 1 tsp. ground cumin
- 1 tsp. paprika
- 1 tsp. cayenne pepper
- 1 can rotel tomatoes with green chiles
- 1/2 lb. Monterey Jack cheese, shredded
- 2 1/2 lb. Velveeta, cut in 1" slices
- 6 oz. baby spinach, coarsely chopped
- Tortilla chips, for dipping
Preparation
Step 1
In a large heavy stockpot, heat the oil over medium heat; saute the onion, jalapenos, and garlic until soft, about 3 minutes. Decrease the heat to low; stir in the milk, cumin, paprika, and cayenne. Once the milk is warm, add the tomatoes, Monterrey Jack and Velveeta and stir until the mixture is smooth and creamy. Stir in the spinach and cook a few minutes more. Serve in a bowl set on top of a warming tray or in a slow cooker set on low, with plenty of chips.
VARIATION: For a heartier queso, remove the casing from 1/2 lb. of Mexican chorizo (seasoned pork sausage), saute until browned, drain off the fat, and stir into the cheese mixture. For a hotter queso, saute 4 seeded and minced serrano chiles along with the onion and jalapenos and continue as directed above.
DO IT EARLY: The queso, minus the spinach, can be made a day in advance and refrigerated. Reheat slowly over low heat, stirring constantly until it is smooth. Do not overcook; the mixture will separate if overheated. Stir in the spinach and serve.