| Level: | Easy |
| Total: | 25 min |
| Active: | 25 min |
| Yield: | 6 to 8 servings |
| Level: | Easy |
| Total: | 25 min |
| Active: | 25 min |
| Yield: | 6 to 8 servings |
Ingredients
- 2 tablespoons vegetable oil
- 1 small yellow onion, diced
- 1 red bell pepper, diced
- 1 yellow bell pepper, diced
- 1 green bell pepper, diced
- One 10-ounce can diced tomatoes with green chiles
- One 4.5-ounce can chopped green chiles
- 8 ounces processed cheese, cubed
- 4 ounces Cheddar cheese, shredded
- 4 ounces mozzarella, shredded
- 4 ounces fontina, shredded
- 2 ounces Parmesan cheese, grated
- Whole milk, as needed
- 1 teaspoon fresh oregano, torn `
- 1 small jalapeno pepper, diced
- 1 cup sliced pepperoni, chopped
- 2 Roma tomatoes, small dice
- 2 tablespoons fresh basil leaves, torn
- Pizza-flavored chips, for serving
Instructions
- Heat the oil in a saucepan over medium heat. Add the onion and peppers and cook, stirring, until softened, about 5 minutes. Add the canned tomatoes and green chiles and bring to a simmer. Reduce the heat and stir in the processed cheese until smooth. Remove the pan from the heat and stir in the Cheddar, mozzarella, fontina and Parmesan until melted. If it is too thick, add room temperature milk to thin it out; if milk is needed, add it slowly, stirring in between additions to make sure you achieve the desired consistency.
- Stir in the oregano, most of the jalapeno (saving a pinch or two for garnish), 3/4 cup of the pepperoni and half of the tomatoes.
- Transfer the queso to a serving dish. Garnish with the remaining pepperoni, jalapenos, and tomatoes, as well as the basil leaves. Serve with pizza-flavored chips.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 497 |
| Total Fat | 40 g |
| Saturated Fat | 18 g |
| Carbohydrates | 8 g |
| Dietary Fiber | 2 g |
| Sugar | 3 g |
| Protein | 27 g |
| Cholesterol | 105 mg |
| Sodium | 1138 mg |
| Serving Size | 1 of 8 servings |
| Calories | 497 |
| Total Fat | 40 g |
| Saturated Fat | 18 g |
| Carbohydrates | 8 g |
| Dietary Fiber | 2 g |
| Sugar | 3 g |
| Protein | 27 g |
| Cholesterol | 105 mg |
| Sodium | 1138 mg |
Reviews
As a queso dip, well, it’s not cheap to make! The Velveeta, mozzarella, fontina, cheddar and parmesan made for a broken mess, and it’s a odd. combo. It tasted good, but I would just make the queso with 1-10 oz. can Rotel tomatoes and chilies and 1 block of Velveeta. You can add the sautéed onion and bell peppers. I omitted the chopped green chilis and used a couple of canned Adobo chilis, which greatly improved the flavor and gave it a little kick. I used dried oregano versus fresh, and would skip the pepperoni and add cooked, crumbled sausage instead. Makes it more hearty!
Am going to make it but was gonna do it without pepperoni anyway. May add chorizo.
This was excellent. I got rave reviews and I made a double recipe and froze in single portion serving. When ready to use, I thaw, spread it on Armenian flat bread and toast until melted. I added my fav toppings instead of the chili’s. Like artichoke hearts and black olives. Delicious! Thanks Rea!
Meh. Not bad, but no pizza flavor. Good old rotel and Velveeta is actually better, cheaper, and less effort
This tasted good if you’re looking for queso dip only. We were disappointed due to lack of “pizza” flavor. It just tasted like queso if that’s what you’re looking for. May be add more pepperoni and pizza sauce instead of tomatoes next time.