Well, my mother will probably roll her eyes at this recipe; Velveeta was not exactly a welcome visitor in our house when I was growing up. As I have grown older, however, I have learned to appreciate the value of the processed cheese brick in the foil wrapper, for one recipe, anyway. I took the basic forumula and fixed it up just a little to make it more interesting. Approved by at least one born & bred Texan, I think you’ll agree this is just the thing to liven up your next party.
Laura’s Favorite Kickin’ Queso
1 pound Velveeta
1 10-ounce can Ro-Tel tomatoes
8 cloves garlic, pressed
1 teaspoon black pepper
4 ounces cream cheese
1/3 cup rosé wine
1/8 teaspoon habanero Tabasco
Place all ingredients in small saucepan. Heat very slowly until cheese melts; stir to combine. Cover & simmer very slowly for 10 minutes. Serve with Homemade Tortilla Chips.
Is this the one Jenn brings to the English Dept. festivities? Yum. When I have more time, I’ll submit the changes I’ve made to the basic recipe (Velveeta and Ro-Tel tomatoes) over the last 20+ years.