Velveeta + Rotel + ______ = Boom!
December 21, 2011 2:07 PM   Subscribe

What one or two ingredients can I add to my queso-cheapo (Velveeta & Rotel) to make it pop?
posted by AloneOssifer to Food & Drink (21 answers total) 18 users marked this as a favorite
chipotles in adobo.
posted by peachfuzz at 2:08 PM on December 21, 2011 [1 favorite]

taco seasoning & cream cheese. for a big stick of velveeta - 2 packets of taco seasoning plus 8 oz of cream cheese.

extra green chilies and sausage are good too but then it wouldn't be queso cheapo.
posted by domino at 2:11 PM on December 21, 2011 [3 favorites]

ground sausage (get the spicy kind) - and cook it first. YUM!

Actually this is part of a dip recipe and it goes a little something like this:

1 soup-can size refried beans
8 ounce picante
1 pacakage mexican velveeta
1 tube ground sausage (any spice level you want)
4 ounce can chopped green chilis

(since you have the velveeta and rotel already, I'd get rid of the velveeta and picante in the recipe).

Cook sausage like you would ground beef; drain. Put in crock pot. Add Velveeta (in chunks) and picante (skip this step and just add the velveeta and rotel). Add remaining ingredients. Turn on high. Stir occasionally. Will be ready in about an hour once the cheese is all melted. Serve hot with chips.

This recipe is AMAZING. Who knew all that stuff would go together and make the most phenomenal dip ever.
posted by Sassyfras at 2:14 PM on December 21, 2011 [1 favorite]

Scallions are good. Cream cheese is a good idea. My sister-in-law swears by rotel, velveeta, and a can of black beans (drain 'em first). I usually use vegetarian sausage crumbles instead of real sausage because it's less greasy and salty. Chopped fresh chilies, like poblanos would be tasty as well.
posted by S'Tella Fabula at 2:17 PM on December 21, 2011 [1 favorite]

Nothing sez "authentic Mexican food" like cumin. As a bonus, it's not spicy, so people sensitive to heat won't mind it.
posted by BrashTech at 2:18 PM on December 21, 2011 [2 favorites]

Oh, yeah, I agree with S'Tella that some scallions would class it right the heck up. Mix some in, but save some of the green tops, sliced, to garnish on top.
posted by BrashTech at 2:18 PM on December 21, 2011

We punch up our queso cheapo with sour cream. IMO, anything else is too much for queso cheapo--if i'm addin chorizo or soyrizo or spices, I'm moving up to real cheese.
posted by crush-onastick at 2:24 PM on December 21, 2011 [1 favorite]

If you want it to POP chunk in the contents of a jar or can of jalapeño slices. That also keeps nicely with the totally processed foodstuffs with a long shelf-life theme...
posted by jim in austin at 2:35 PM on December 21, 2011

There has never been a more correct answer on Ask Metafilter than Peachfuzz's Chipotle in Adobo suggestion.
posted by cloeburner at 2:39 PM on December 21, 2011 [1 favorite]

Although I've tried it. But that combo seems spot on.
posted by cloeburner at 2:40 PM on December 21, 2011

*never tried it.

MetaFilter needs an edit feature.
posted by cloeburner at 2:42 PM on December 21, 2011

roast a poblano pepper on the range (either gas or electric is fine) until it is blackened. Peel it, slice it into strips, and add to queso.
posted by Gilbert at 2:44 PM on December 21, 2011

Chorizo. Makes it pretty heavy, though. If you want light: fresh onion stirred in at the last second.

BTW, I grew up on velveeta+rotel too, but there really is a better way. Basically you make a roux, then use real cheese.
posted by Nelson at 3:13 PM on December 21, 2011


I haven't made this yet, but I just stuck this recipe into Evernote yesterday, and I think you could borrow from just about any aspect of it:

1 tablespoon olive oil
small onion, chopped
1/2 block Velveeta
1/2 block cream cheese
3/4 bottle light-colored beer (any beer, really...and you can just use the whole bottle, too)
garlic powder (I forget how much; to taste)
1/2 tsp Worcestershire sauce (or more, if you want)
hot sauce, to taste
salt and pepper to taste

Sautee the onion in the olive oil until translucent. Dump the rest (except the hot sauce and salt and pepper) in the crockpot and let the cheeses melt. Stir every now and again. Once it's all melty and gooey, add the hot sauce and salt and pepper.
posted by Lyn Never at 3:15 PM on December 21, 2011

Sriracha and cheap cheese is one of my favorite guilty pleasures.
posted by calumet43 at 3:20 PM on December 21, 2011

Beef taco meat. Ground beef cooked with an envelope of taco spices. Or just leftovers from taco night.
posted by raisingsand at 4:05 PM on December 21, 2011

Fresh cilantro, maybe.
posted by thirteenkiller at 5:56 PM on December 21, 2011 [1 favorite]

Meat prepared like you are cooking tacos (and for god's sake, don't put water in your taco meat with the seasoning, use those cans of tomato sauce that are 3/$1 at Kroger), and then some extra chili powder or cayenne pepper.
posted by deezil at 7:14 PM on December 21, 2011

Refried beans are ridiculously good with Velveeta and Rotel, and fit in with the cheap aspect. I echo with crush-onastick upthread, the beauty of this queso is how cheap and easy it is, adding beef or sausage seems to go against that a bit.
posted by kro at 9:47 PM on December 21, 2011

avocado of course
posted by ames at 1:42 AM on December 22, 2011

(if you're out of Velveeta/want to move up to real cheese: Kenji from Serious Eats provided the following excellent recipe (this is out of my head, so things are a bit loose)

8-12 oz shredded cheese
1 tbsp corn starch
2/3 or so of a can of evaporated milk (maybe less if you want dip, start with half a can)
--toss cheese and starch to combine. Put into a saucepan with the milk. Heat over medium heat until smooth, stirring constantly.

Add whatever you like. More milk if you want it thinner---it's a decent stovetop Mac and Cheese---or a bit of chipotle purée (take the can of chipotles in adobo and put it in a food processor, keeps indefinitely in the fridge), the drained can of Rotel, a shot of hot sauce, etc. )
posted by leahwrenn at 10:42 AM on December 23, 2011 [1 favorite]

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