Welcome to The Masters in Queso—the next step in your hunger for Quesology. We’re about to turn up the heat a few degrees with some recipes that give your next affair some Tex-Mex flair. So grab a can of RO*TEL®, some Velveeta®, and let’s hit the cookbooks.
Queso Chipotle
Makes 3 1/2 cups
Prep Time: 10 Minutes
Total Time: 10 Minutes
RO*TEL® Original
Give your queso new heat and depth with the seductive smoky flavor of chipotle. Aye chi-wow-wow.
1 10oz can RO*TEL® Original Diced Tomatoes & Green Chilies, undrained
1 16oz package Velveeta® Pasteurized Prepared Cheese Product, cut into 1/2-inch cubes
1 cup 4-Cheese Mexican shreds or shredded Monterey Jack
1 chipotle en adobo, chopped; or 2 teaspoons chipotle chili powder
  • Combine undrained RO*TEL® and Velveeta® in medium saucepan.
  • Cook over medium heat 5 minutes or until cheese is completely melted and mixture is well blended, stirring frequently.
  • Add shredded cheese, stir until melted and well blended.
  • Add chipotle, blend well.
  • Serve immediately with tortilla chips.
Bacon Chili Con Queso
Serves 4-6
Prep Time: 10 Minutes
Total Time: 35 Minutes
RO*TEL® Original
The warmth of chili and the cheesy zing of queso, lightly flavored with crisp hickory-smoked bacon. Mmmmm. Baaaaacon.
4 slices bacon, cut into small pieces
1 lb. ground beef
1 medium onion, chopped
1 10oz can RO*TEL® Original Diced Tomatoes & Green Chilies, drained
2 Tablespoons chili powder
2 teaspoons cumin
1/2 cup beer
1 1/2 cups shredded monterey jack
2 tablespoons constarch
1/2 teaspoon garlic powder
In medium saucepan, fry bacon until crisp, then remove to paper towels. Brown ground beef and onion in bacon fat, then add RO*TEL®, chili powder, and cumin, mixing well. Stir in beer, bring to a boil, then reduce heat to medium-low and simmer 15 minutes. Toss cheese with cornstarch and garlic. Gradually stir cheese into chili until completely melted and well blended.

Serve immediately with tortilla chips or cornbread.

Queso Fundido with Beer
Serves 6-8
Prep Time: 10 Minutes
Total Time: 30 Minutes
RO*TEL® Original
It’s queso. It’s fun. And it’s made with beer. Need we say more?
2 Tablespoons vegetable oil
1 lb. chorizo, casings removed
1 medium onion, diced
1 10oz can RO*TEL® Original Diced Tomatoes & Green Chilies, drained
1 small diced jalapeño (remove seeds for less heat)
1 1/4 cups Negra Modelo or other amber Mexican beer
2 lb. Monterey jack cheese, shredded
2 Tbs. cornstarch
Tortilla chips, Italian bread, apples, veggies
In a large sauté pan over medium heat, lightly brown the chorizo in vegetable oil, chopping and crumbling it with a slotted spoon, about 5 minutes. Transfer the chorizo to paper towels to drain.

Pour off all but 2 Tablespoons of grease from the pan, then return to medium heat. Sautee the onions and jalapeño until soft but not browned, 6 to 7 minutes. Add the can of RO*TEL® and cook until heated through, about 2 minutes. Stir in 2 Tablespoons of beer, transfer mixture to a large bowl along with the chorizo.

Heat the remaining beer in a fondue pot over medium-low heat. Toss the cheese and cornstarch, then add to beer. Using a wooden spoon, stir cheese in a gentle, swirling motion until the cheese melts, about 4 minutes. Add the RO*TEL®-chorizo mixture and mix well. Transfer the fondue pot from the stove to its stand and heat source.

Serve with tortilla chips, chunks of bread, apple slices, raw veggies.

Cheesy Chicken Tortilla Soup
Serves 6
Prep Time: 10 Minutes
Total Time: 40 Minutes
RO*TEL® Original
With a cheesy crunch, and the zesty addition of RO*TEL® tomatoes and chilis, this is how chicken soup gets its groove back.
2 10oz cans RO*TEL® Original Diced Tomatoes & Green Chilies, undrained
2 14oz cans chicken broth
1 16oz can black beans, drained
1/2 cup frozen whole kernel corn
2 cups shredded cooked chicken
Fried corn tortilla strips or crumbled tortilla chips, optional
1/2 cup shredded Monterey Jack cheese
  • Combine undrained RO*TEL® and chicken broth in medium saucepan on medium-high heat.
  • Stir in beans and corn; bring to boil. Reduce heat to low and simmer 5 minutes, stirring frequently.
  • Add chicken and simmer another 10 minutes. Add shredded cheese, stir to melt and blend thoroughly.
  • Serve topped with tortilla strips.
Sloppy José Sandwiches
Serves 6
Prep Time: n/a
Total Time: n/a
RO*TEL® Original
You loved mac and cheese as a kid. You love queso as an adult. Well, it’s time to sit your inner child and your outer grownup at the same table.
1 lb. lean ground beef
1/4 cup chopped onions
1 tablespoon chile powder
1 teaspoon cumin
6 oz. Velveeta® Pasteurized Prepared Cheese Product, cut into 1/2-inch cubes
1 10oz can RO*TEL® Diced Tomatoes & Green Chilies, drained
6 hamburger buns, split
  • Brown meat and onions in large skillet on medium heat, stirring occasionally. Drain, then return to skillet.
  • Add chile powder and cumin, mix well.
  • Add RO*TEL® and Velveeta®; mix well. Reduce heat to medium-low, cooking until Velveeta® is completely melted and mixture is well blended, stirring frequently.
  • Spoon evenly onto buns.