Melt butter in a large skillet over medium heat; add onion, and sauté until tender. Stir in diced pimiento and roasted green chiles, and sauté 1 minute. Set aside.
Process 1 cup cottage cheese in blender until creamy.
Place onion mixture, cottage cheese, and cubed cheese in a 4-qt. slow cooker; stir in evaporated milk. Cover and cook on LOW 1 hour and 20 minutes, stirring gently every 20 minutes. Stir before serving. Serve with assorted tortilla and corn chips and desired toppings.
i have tried this recipe, making it after it was printed in southern living magazine. i lost the magazine, and was so excited tonight when i found this post!! this is amazing stuff, and if you haven't tried it, you are missing out. it is very addicting, and very satisfying.
try it, you won't be disappointed!
Wow, I agree that previous review is pretty silly. Of course the recipe is telling you to use Velveeta. And why are people rating recipes they haven't even tried yet? This is the best queso I have ever made. It is addicting. Ignore all the previous reviews and make this, you will love it.
I laughed at the first two reviews. One apparently doesn't know that Velveeta IS processed cheese product and I seriously doubt the second one ever ate queso and knew what they were putting in their mouth.
This sounds like a good recipe and I prefer some real substance to my queso so like the addition of cottage cheese for richness, and the pimento and onion for texture. I'm going to try it, but will either forego the canned chilis and use a can of Rotel or use half a can of Rotel with the chilis.
"pasteurized prepared cheese product" ??? Nooooo, zero stars. I would not make this. I want to cook with real food. I don't want to mix highly processed foods together. Can this recipe be revamped to use real food?
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