Have you heard? The country is in the midst of a queso crisis. Apparently, there is a shortage on those handy bricks of Velveeta cheese. How can the Super Bowl go on if there is no queso on the snack table? Impossible, I say! The good news is that you don’t need Velveeta to make delicious queso. In fact, I have never made my queso with Velveeta. Even though I have never tasted Velveeta-ized queso, I am confident that my queso recipe reigns supreme.
This queso recipe is great because it is highly customizable. If you don’t like black beans, don’t add them. If you like your queso a little meaty, add a cup of browned, seasoned ground beef or sausage, or shredded rotisserie chicken. This queso recipe is a creamy, flavorful, and hearty addition to any get-together.
**Cheddar cheese can be substituted for the Mexican cheese blend. However, the more aged the cheese, the more likely that the queso will ‘separate’.
**I strongly recommend using pre-shredded Kraft cheese with Philadelphia cream cheese added. This ensures that the queso will be smooth.
**This queso can be made ahead, yay! Store prepared queso in a Tupperware container in the refrigerator for up to 4 days. To reheat, pop it in the microwave, or reheat in a medium saucepan on the stove. Stirring until warmed through.
**Keep the queso warm in a fondue pot, or mini crock-pot set to low.
- ¾ c milk (I usually use skim)
- 12 slices Kraft Deli Deluxe white American cheese (1/2 lb)
- ¾c Kraft Mexican cheese blend with Philly
- ½c black beans, rinsed
- ⅓c Rotel (plus about 1tbsp of juice) (I use mild, but use whatever variety your family enjoys)
- 1-2 tbsp green onion, thinly sliced
- Black pepper to taste
- Heat milk in a medium saucepan over medium heat.
- Once the milk begins to simmer, turn off the heat.
- Add the American cheese and the shredded Mexican blend cheese. Stir until melted and incorporated.
- Add in Rotel and Rotel juice, stir to combine.
- Gently stir in black beans.
- Add black pepper to taste.
- Finally, stir in green onion before serving.