Ingredients:

  • 1 tablespoon olive oil (15 mL)
  • 1 small onion, finely chopped (about 1/2 cup / 75g)
  • 1 jalapeño, seeded and finely minced
  • 1 (10 ounce) can diced tomatoes and green chilies (Rotel), undrained (283g)
  • 1 pound Velveeta cheese, cut into 1-inch cubes (454g)
  • 1/2 pound Monterey Jack cheese, shredded (227g)
  • 1/2 cup milk or half-and-half (120 mL)
  • 1/4 cup chopped fresh cilantro, plus more for garnish (optional)
  • 1/2 teaspoon ground cumin (2.5 mL)
  • Pinch of salt (to taste)
  • Pinch of cayenne pepper (optional)

Instructions:

  1. Heat olive oil in a large saucepan over medium heat. Add onion and jalapeño and sauté until softened, about 5 minutes.
  2. Stir in the diced tomatoes and green chilies (Rotel) and cumin. Bring to a simmer.
  3. Reduce heat to low. Add Velveeta and Monterey Jack cheese to the saucepan. Stir continuously until the cheese is completely melted and smooth.
  4. Gradually add milk or half-and-half, stirring until the queso reaches your desired consistency. Use more for a thinner dip.
  5. Stir in chopped cilantro.
  6. Taste and adjust seasoning with salt and cayenne pepper, if desired. Serve immediately. Garnish with additional cilantro, if desired.