Roasted Jalapeño Queso
Roasted Jalapeño Queso might be a good recipe to expand your main course repertoire. This recipe serves 12. One serving contains 201 calories, 15g of protein, and 10g of fat. For 90 cents per serving, this recipe covers 11% of your daily requirements of vitamins and minerals. Head to the store and pick up ground cumin, velveeta cheese, olive oil, and a few other things to make it today. It is brought to you by Laurens Latest. This recipe is liked by 731 foodies and cooks. From preparation to the plate, this recipe takes approximately 20 minutes. It is a good option if you're following a gluten free, dairy free, lacto ovo vegetarian, and whole 30 diet. All things considered, we decided this recipe deserves a spoonacular score of 63%. This score is pretty good. Try Roasted Jalapeno Queso Dip, Roasted Jalapeno Queso Dip, and Queso Crockpot Chicken Chili with Roasted Corn and Jalapeño for similar recipes.
Servings: 12
Preparation duration: 5 minutes
Cooking duration: 15 minutes
Ingredients:
1/2 teaspoon ground cumin
2 large jalapeños, seeded and finely chopped
2 tablespoons olive oil
salt & pepper
2-10 oz. cans mild tomatoes with chiles
32 oz. Velveeta cheese, cubed
1/2 cup finely diced red or yellow onion
Equipment:
frying pan
bowl
Cooking instruction summary:
In a large skillet over medium heat, saute onion and jalapeno in olive oil for 8 minutes or until very tender and browned. Sprinkle with a little salt and black pepper. The longer you cook your jalapenos, the less heat they will have. I like to cook mine a lot because I prefer the roasty toasty flavor of a well cooked jalapeno instead of just straight up heat. To each his own. To the jalapenos and onions, stir in cubed velveeta, Rotel, cumin and black beans {if using}. Stir to melt completely, another 8 minutes or so. Transfer to a warming bowl or Party Crock and serve immediately! Enjoy with chips, soft pretzels or anything your little heart desires.
Step by step:
1. In a large skillet over medium heat, saute onion and jalapeno in olive oil for 8 minutes or until very tender and browned. Sprinkle with a little salt and black pepper. The longer you cook your jalapenos, the less heat they will have. I like to cook mine a lot because I prefer the roasty toasty flavor of a well cooked jalapeno instead of just straight up heat. To each his own. To the jalapenos and onions, stir in cubed velveeta, Rotel, cumin and black beans {if using}. Stir to melt completely, another 8 minutes or so.
2. Transfer to a warming bowl or Party Crock and serve immediately! Enjoy with chips, soft pretzels or anything your little heart desires.
Nutrition Information:
covered percent of daily need
