Velveeta and jack cheese, melted and fortified with roux, chilies, spices and peppers with corn chips.
Author:TJ
Ingredients
Scale
1/2 lb Velveeta – cubed
8 oz jack cheese – shredded
2 cups whole milk
1/2 cup cilantro – chopped and loosely packed
1 medium jalapeno – minced
2 small cans diced, mild green chilis
1 medium poblano pepper – minced, optional
1 cup crushed red tomatoes – drained
2 tsp dark chili powder
1 cup yellow onion – minced
2 tsp ground black pepper
2 tsp garlic salt
1 TBL ground cumin
4 TBL flour
3 TBL butter
1/2 tsp cayenne pepper – garnish
1 serrano pepper – thinly sliced garnish
2–3 slices sweet yellow mini pepper – garnish
2–3 slices sweet red mini pepper – garnish
1–2 slices sweet orange mini pepper – garnish
Instructions
Add the milk and the cheeses, cumin, salt, optional poblano pepper, black pepper and chili powder to a slow cooker on low heat
Add the crushed tomatoes, jalapeno, cilantro and green chilies to the slow cooker and stir briefly
Melt the butter in a heavy bottom pan on medium heat and when hot add the flour. Cook for 3-5 minutes to cook the flour and create a roux, then add it to the slow cooker
Cook on low, stirring occasionally until the cheese is melted and all the ingredients are incorporated
While the cheese dip is melting, slice the remaining garnishes. When fully melted and combined ladle the cheese dip into a serving dish and garnish with the peppers
Dust with cayenne pepper and serve warm with crisp corn tortilla chips