All Recipes

VELVEETA® Southwestern-Style Grazing Board

Prep

0-15 mins

Total

25 min

Servings

7-8 Servings

Ingredients

  • 16

    oz

    Velveeta® original cheese, cut into cubes

  • 2

    tbsp

    unsalted butter

  • 1

    large white onion, finely diced

  • 1 (4 oz.)

    can

    diced green chiles

  • 2

    roma tomatoes, diced

  • 1/2

    cup

    half-and-half

  • 2

    tsps

    paprika

  • 1/2

    tsp

    cayenne pepper

  • 0

    Black pepper, to taste

  • TO SERVE:

  • Smoked chorizo

  • Carne Asada

  • Mild salsa

  • Hot salsa

  • Salsa verde

  • Jicama, cut into matchsticks

  • 6

    Persian cucumbers, cut into spears

  • Radishes

  • Tortilla chips

  • Warmed Tortillas

  • Chile lime peanuts

  • Cilantro, chopped

  • 4

    limes, cut into wedges

Instructions

  1. Step 1

    In a heavy bottomed large pot, melt butter over medium heat. Add the diced onion, diced green chiles and diced roma tomatoes and season with 1/4 teaspoon of black pepper. Saute until tender, about 8-10 minutes.

  2. Step 2

    Add the Velveeta® original cheese, half-and-half, paprika, and cayenne, and whisk occasionally until the Velveeta® has melted and the queso is smooth, about 6-8 minutes. Keep warm and serve immediately.

    Leftovers can be stored in the refrigerator, and warmed gently over medium-low heat, while whisking to become smooth again.

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