Thanks for all the Velveeta recipes! Kayotic Kitchen goes US!
While I wouldn’t touch the demonic Miracle Whip with a 10 foot pole ever again—still suffering from post traumatic stress—I was actully eager to try the Velveeta. It’s not something I’d normally eat, but trying new stuff is fun. And face it; a can of pringles probably contains the same (if not more) amount of strange chemicals and I have no problem popping those either. All 90 of ‘em. Not to mention the chemical process involved in making Jell-O or any other type of gelatin. Trust me when I say I’ve had my fair share of Jell-O shots. Probably a few too many.
Many people suggested the Queso Dip and truth be told; it sounded good to me. Confession booth open? I’m a Queso dip virgin. There! I’ve said it. Lucky for me Jody, bless her heart, was kind enough to throw in a can of Ro-tel diced tomatoes & green chilies. I’ve added a few ingredients as I went along because, well, I just need some veggies with my chemically processed cheese. It’s the right thing to do. I wasn’t crazy about the idea of adding sausage, so I decided to use bacon in stead. Glad I did!
And Chile con Queso it is…
1 package Velveeta
1 can Ro-tel tomatoes & chilies
1 medium onion
about 5 oz bacon
1/2 a bell pepper
1 garlic clove
1/4 to 1/2 a tsp ground cumin
1/2 a tsp oregano
See… Jody suggested the queso dip as well! As in, just mix the rotel with the velveeta and melt the whole shebang!
That’s it? Seriously? Just the velveeta and the tomatoes? You’re kidding me? No way! It’s me, man… Kay! Let’s add some stuff.
Here’s a good start!
I’ve finely chopped a small, juicy red bell pepper, a small onion and I’ve grated a fairly big garlic clove.
Cook the bacon until brown and crispy and don’t even think about cleaning the pan. Just don’t! Drain the bacon on a paper towel.
Cook the veggies in the bacon grease, over low heat, until they’re soft. That’ll add a wicked flavor. Add 1/4 to 1/2 a tsp ground cumin, cook for 30 more seconds and then pour in the Ro-tel. Also add a slightly heaping 1/2 a tsp dried oregano. Another thing I’ve added was a splash of Worcestershire sauce–it really boosted the flavors! Simmer for a few moments.
Cube the velveeta. Or be like me and have someone else do it. I’m so good at delegating!
Add the velveeta and melt it over low heat. Stir ocasionally.
Crumble the bacon and add it to the dip. Nice little action shot there, he was stirring like a maniac! Men *rolls eyes*
The queso dip needs green. No really, it needs green. Finely chop a handful of parsley (use dried if you must) and stir it in as well. Yup, that looks better.
The verdict? I liked it. I really liked it. Well, only in moderation, that is. Wow, it was rich. We dipped our sweet chili pepper doritos in it and I was happy as a clam at high tide. Not something I’d want to eat very often, but I’d definitely serve it during a party.
Serve hot and keep it hot, or it’ll turn into a gummy like substance. You don’t want that to happen, believe me.