Description
After lots of tweaking trying to replicate my favorite Mexican restaurant’s recipe, I came up with this masterpiece! It’s quite addictive – just warning! And I think it turned out even better than my favorite restaurant’s version. I’m confident this will become your go-to queso recipe. Enjoy!
Ingredients
- cooking spray
- 1 pound processed cheese (such as Velveeta®), cubed
- 1 (10.75 ounce) can condensed cream of mushroom soup
- 1 (10 ounce) can diced tomatoes with green chiles (such as Rotel®)
- 1 (5 ounce) can evaporated milk
- ½ cup sour cream
- ⅓ cup 2% milk
- ⅓ (8 ounce) package cold cream cheese, cubed
- 1 tablespoon vegetable oil
- 1 poblano pepper, seeded and chopped
- ½ yellow onion, chopped
- 2 small jalapeno peppers, seeded and chopped
- ⅓ cup canned chopped green chiles
- 2 teaspoons garlic, minced
- 2 tablespoons chopped fresh cilantro
- ½ cup Mexican-style shredded four-cheese blend
Prep Time: 30 mins
Cook Time: 1 hr 30 mins
Total Time: 2 hrs
Servings: 16