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

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.

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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