Name: Loaded Queso
Cook time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT0H25M0.000S
Yield: 4 servings
Cuisine: mexican
Ingredients: 1 pound processed cheese block, diced, such as Velveeta; One 4-ounce can diced mild green chiles; One 14.5-ounce can diced tomatoes; 1/4 cup chipotle peppers in adobo; 2 tablespoons apple cider vinegar; 2 teaspoons brown sugar; Kosher salt; 1 small ripe Hass avocado, deseeded and scooped; 1/2 small jalapeno, seeded and minced (about 2 teaspoons); 1/4 small red onion, minced (about 2 teaspoons); 1/2 lime, juiced; 1 tablespoon cilantro leaves, roughly chopped, plus more for serving; 1/4 cup queso fresco, crumbled; Tortilla chips, for serving

Directions

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26m Easy 100%

CLASS

Add the processed cheese, green chiles and 1/3 cup of the tomatoes along with some of their juice to a medium saucepan or an 8-inch cast-iron skillet and turn the heat to medium. Cook, stirring frequently with a rubber spatula, until the cheese has melted, about 5 minutes.
For the diablo sauce, add the remaining tomatoes and juice, chipotle peppers, apple cider vinegar, brown sugar and 1 teaspoon salt to a small saucepan over medium-high heat. Bring to a boil and then lower the heat to a simmer for about 10 minutes, stirring occasionally with a rubber spatula. Set aside to slightly cool, about 5 minutes. Put the sauce into the jar of a blender and blend until smooth (see Cook's Note).
Add the avocado, jalapeno, red onion, lime juice, cilantro and 1/2 teaspoon salt to a small bowl. Mash the avocado with the side of a spoon and stir to combine.
To serve, top the queso with the guacamole, queso fresco, cilantro and a drizzle of the diablo sauce. Serve with tortilla chips.

Cook’s Note

When blending hot liquid, first let it cool for 5 minutes or so, then transfer it to a blender, filling only halfway. Put the lid on, leaving one corner open. Cover the lid with a kitchen towel to catch splatters, and pulse until smooth.

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Loaded Queso

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