This loaded queso is the perfect dip for your
next party. Mixed with bold flavors and creamy cheese you will never want to dip a
chip in anything else again.
So as we all know I am a Texas girl. Us Texans are made up a few things. BBQ, ranch dressing, Whataburger, and Tex-Mex. If we don’t have Tex-Mex at least once a week, then we must be ill. I cannot have Mexican food without starting with some queso. I base the Mexican restaurant on their queso.
When it comes to parties or get together with friends, queso is usually always on the appetizer menu. Now anyone can throw some Velveeta and Rotel in a pot and stir, but I need more than that. I have a great chrizo queso in a past post, but I wanted to do something a little different this time.
With this recipe the loaded part is the icing on the cake. Why not put the guacamole and sour cream right on top of the queso. Who knew that guacamole and queso together tasted so good. I mean you eat them at the same sitting with the same chips so just add the two right on top of each together.
Instead of just using Rotel with chilies I wanted to really kick up the flavor and cook my own tomatoes, green chilies and onions. Cooking them gives them a bit of a stronger flavor. I’m also not a huge fan of raw onions, but love cooked onions. Strange, I know. So just throw them all in a pan with some oil and cook away. Ten minutes is good.
I love adding chipotle to dishes. It’s not super spicy, but has a nice flavor. Just throw them in the food processor and chop, chop, chop.
You can add your own favorite guacamole to this recipe or use the recipe I provide. This is more of a guacamole dip with a touch of mayo.
This queso can be served in a dish or you can serve it in a crockpot and keep it on warm. I have this great 3 pot crockpot server that I always use for parties. It is literally one of my favorite kitchen appliances.
So don’t hesitate on making this loaded queso for your next party or Super Bowl coming up this weekend.
- 1 block of Velveeta Cheese
- 1 cup heavy whipping cream
- 1/2 cup chopped tomatoes
- 1/2 cup chopped onions
- 1 4 oz can of green chilies
- 1 3.5 oz can of chipotle peppers in adobe sauce
- 1 TSP cumin
- 1 TSP paprika
- 1 TBSP vegetable oil
- 1/2 cup sour cream
- 1 Avocado
- 1 TBSP chopped onion
- 2 TBSP Chopped tomatoe
- 1/2 TBSP mayo
- 1/2 TBSP lime juice
- 1/2 TSP paprkia
- dash of Worcestershire sauce
- Chop up Velveeta into cubes and add to pot or crockpot and turn on medium heat and add whipping cream. Stir every few minutes
- In another pan add vegetable oil and turn on medium high heat and add chopped tomatoes, onions and whole can of green chilies. Cook for 10 minutes
- Take out chiptole peppers and add to a food processor and chop
- Add seasonings and chiptole peppers and cooked tomato, onion, chilies mix to queso and stir together.
- Add all guacamole ingredients in a bowl and mash together.
- When ready to serve pour queso in a bowl or crockpot and top with guacamole and sour cream