5-Minute Queso

5-Minute Queso

Well, with all the kids suddenly home everyday and for every meal, I’m suddenly making a lot more food than normal – are you in the same boat? And of course, we can survive on PB&J’s, but I’m wanting to do something special for them – knowing this is such an unusual and difficult time.

So, I’m always looking for easy ways to make something they’ll think is marvelous and no question, this Queso is mission-accomplished: a simple crowd-pleaser and mood-lifter.

And hopefully you’ll have these ingredients on hand (keep reading for substitute ideas):

  • Velveeta (the queen bee of Queso – can’t get around it)
  • flour
  • butter
  • milk
  • Rotel
  • shredded Colby-Jack cheese

Combine the ingredients (as pictured above – taking about 1 minute per slide). It’s really that simple.

What if you don’t have one of queso these ingredients handy? No problem

CHEESE SUBSTITUTES :: any type of block cheese, like cheddar, Monterey Jack, Pepper Jack – even cream cheese will work. I will say, the key to this smooth texture is using block cheese that YOU grate yourself. Pre-grated cheese has an anti-caking coating that will always ALWAYS affect it’s texture when melting.

MILK SUBSTITUTES :: Anything from whole to skim will work, even canned milk or reconstituted powdered milk will work. If you need to use cream, use a 50:50 cream to water ratio.

ROTEL SUBSTITUTES :: any type of salsa, whether green or red (even black bean corn salsa) will work great. You can also add plain diced tomatoes (if using diced tomatoes, you may want to add a pinch of salt and some crushed red pepper flakes for added flavor). Just be sure not to add more than 10 oz.

ADDITIONS :: browned ground sausage or seasoned browned ground beef will put this queso over-the-top!

I hope this simple + speedy 5-Ingredient Queso recipe brings a little delight to your daily meal plan. We’re all in this together – sending loved and hugs to you all!

5-Minute Queso

  • 2 T flour, all-purpose
  • 2 T salted butter
  • 2 1/2 c milk*
  • 10 oz rotel, not drained*
  • 16 oz Velveeta, diced (room temperature)
  • 8 oz Colby Jack cheese, grated*

In a medium saucepan, over medium-high heat, combine butter and flour – stir until butter is melted and incorporated into the flour.

Once the butter/flour mixture is frothy, add milk. Stir vigorously using a whisk. Allow the mixture to come to a low simmer.

Next, add Rotel and Velveeta, stirring until Velveeta is melted.

Last, sprinkle in the grated Colby Jack cheese, stirring until melted into the queso.

Serves 6 generously.

*See the above post for substitution ideas.

Options : add 8 oz. of browned ground sausage or browned seasoned ground beef for extra flair!



In true show & tell form: "I am open for questions & comments"