Queso
- Author: Hilah Johnson
- Cook Time: 15 mins
- Total Time: 15 minutes
- Yield: 12 1x
- 1 very large onion, diced
- 2 tablespoons bacon fat, butter, or margarine (oleo)
- 1 or 2 cans tomatoes with green peppers
- 2 pounds Velveeta (or Easy Melt cheese)
- Optional additions:
- cooked chorizo
- black or pinto beans, cooked
- cooked bacon cubes
- beef taco filling
- guacamole or avocado chunks
- Tortilla chips for serving
- In a large skillet, saute onion in fat until soft and translucent, about 5 minutes over medium heat.
- Add tomatoes and peppers.
- Cube cheese (1″) and add to skillet. Stir over low heat until smooth and melted.
- Add optional ingredients.
- Keep warm in a slow-cooker over low heat. If your cooker doesn’t have a removable insert, save yourself a lot of trouble and fill the cooker up 1/2 way with water, put your queso in a glass or metal bowl that fits in the cooker, resting on the lip, and use the slow cooker as a double-boiler. Much easier to wash the bowl that way.
- (This will also keep in the refrigerator up to 2 weeks with no problemos.)