- Yield : 1 cup
- Servings : 2
- Prep Time : 5m
- Cook Time : 10m
- Ready In : 15m
Here is another tricky recipe that had me all twisted up in more than one way. The trick to this recipe is having the cheese thin enough it doesn’t turn to a solid as it cools but thick enough it stays on your chip and tastes cheesy. A difficult balance and harder than you think to make a recipe like the restaurants have. With all the variations I did, the Velveeta was necessary to build a creamy smooth base no matter how much I prefer to use unprocessed ingredients. I couldn’t get completely away from it. Besides as a dip try it on quesadillas or chimichangas. It’s also great to dip bread and french fries in.
I like to use Thick and Chunky Chi Chi’s salsa because the larger pieces break up the cheese texture a bit. If you have any left over taco meat, or pulled chicken it taste pretty good tossed in as well.
Tip: Wash or at least fill your cooking pan with water immediately after cooking this stuff. If you don’t its going to be a pain getting dried up cheese of your cookware.
- 4 ounces Velveeta cheese
- 4 ounces monterey jack cheese
- ½ cup milk
- 2 Tablespoons chunky salsa
On medium-high heat, heat up the milk in a small skillet, stirring occasionally to keep it from scorching.
While the milk is heating up, chop the cheeses into small cubes, about a half inch thick. Once milk starts steaming add the Velveeta and continue stirring until melted. Next add the montaray Jack and continue stirring until melted and smooth.
Add the salsa and stir. Pour into an oven proof serving dish and serve with corn chips.