1lb Extra Melt American Cheese (or Velveeta), cut in 1inch cubes or shredded
3/4 cups whole milk
1/2 cup Rotel Fire Roasted Tomatoes with green chiles
2 teaspoon granulated garlic
1 teaspoon ground cumin
1/4 cup Jalapeños (canned or jarred), drained and chopped
1/4 cup gochujang chili paste or hot sauce (Tapatio, Cholula, Sriracha, Valentina, Franks)
- Chop or shred cheese.
- Combine all ingredients in a medium heavy bottomed pot or sauce pan.
- Heat over medium-low heat until fully melted and just bubbling. Stir every few minutes to ensure you do not scorch the bottom of the queso.
- Remove from heat and let cool slightly before serving.
- Queso can be reheated on the stove or in the microwave.
- Prep Time: 10 mins
- Cook Time: 20 mins
- Category: Dips
- Cuisine: Tex-Mex
Keywords: Queso, Tex-Mex, Cheesy