LOADED QUESO

Loaded Queso image

Provided by Gabriela Rodiles

Time 25m

Yield 4 servings

Number Of Ingredients 14

1 pound processed cheese block, diced, such as Velveeta
One 4-ounce can diced mild green chiles
One 14.5-ounce can diced tomatoes
1/4 cup chipotle peppers in adobo
2 tablespoons apple cider vinegar
2 teaspoons brown sugar
Kosher salt
1 small ripe Hass avocado, deseeded and scooped
1/2 small jalapeno, seeded and minced (about 2 teaspoons)
1/4 small red onion, minced (about 2 teaspoons)
1/2 lime, juiced
1 tablespoon cilantro leaves, roughly chopped, plus more for serving
1/4 cup queso fresco, crumbled
Tortilla chips, for serving

Steps:

Add the processed cheese, green chiles and 1/3 cup of the tomatoes along with some of their juice to a medium saucepan or an 8-inch cast-iron skillet and turn the heat to medium. Cook, stirring frequently with a rubber spatula, until the cheese has melted, about 5 minutes.
For the diablo sauce, add the remaining tomatoes and juice, chipotle peppers, apple cider vinegar, brown sugar and 1 teaspoon salt to a small saucepan over medium-high heat. Bring to a boil and then lower the heat to a simmer for about 10 minutes, stirring occasionally with a rubber spatula. Set aside to slightly cool, about 5 minutes. Put the sauce into the jar of a blender and blend until smooth (see Cook's Note).
Add the avocado, jalapeno, red onion, lime juice, cilantro and 1/2 teaspoon salt to a small bowl. Mash the avocado with the side of a spoon and stir to combine.
To serve, top the queso with the guacamole, queso fresco, cilantro and a drizzle of the diablo sauce. Serve with tortilla chips.