Casa Ole Queso Recipe
Casa Ole Queso is a creamy, delicious Tex-Mex cheese dip perfect for any gathering. This rich and flavorful dip, made with processed cheese, diced tomatoes with green chilies, and a blend of spices, is sure to be a hit with your friends and family.
Servings: 2
Calories: 180kcal
Ingredients
- 450 g processed cheese like Velveeta
- 240 ml milk
- 10 oz diced tomatoes with green chilies like Rotel
- 1 small onion finely chopped
- 2 cloves garlic minced
- 1 tbsp butter
- 1 tsp ground cumin
- salt and pepper to taste
Instructions
- First, I start by preparing all the ingredients. I chop the onion finely and mince the garlic. It’s crucial to have everything ready before we begin cooking to ensure a smooth process. For onions and garlic, I need a small frying pan. This will cook the onions faster, but I always make sure they don’t turn dark. My soup will be creamy and the dark onions will stand out unattractively in it. Therefore, it is enough for it to become slightly golden. Then I add the garlic and cook for another minute, stirring. I just love the smell of garlic from the frying pan.
- When I make soup with cheese, I always cut it into large cubes. Since if you add it in large portions, then part of the cheese may already melt, while the other may still be quite hard. Therefore, it is better that the cubes are the same size. I pour milk into the pan and cheese cubes into it. It is important to stir constantly, because sometimes the cheese starts to stick to the pan.
- Once the cheese is melted, I stir in the can of diced tomatoes with green chilies, including the liquid. I also add the ground cumin, salt, and pepper.
- If the queso is too thick, I gradually add a bit more milk until it reaches my desired consistency. If it’s too thin, I let it simmer for a few more minutes to thicken up.
Nutrition
Calories: 180kcal | Carbohydrates: 8g | Protein: 8g | Fat: 13g | Saturated Fat: 7g | Cholesterol: 35mg | Sodium: 720mg | Fiber: 1g | Sugar: 4g