No tailgate party in South Texas would be complete without a slow cooker full of Rotel dip. In case you’re unfamiliar with this Southern favorite the cheesy chip dip is actually a variation on the Mexican dish chile con queso. (In the Lone Star State the word queso is synonymous with Rotel dip.) Rotel is the brand name for canned diced tomatoes and green chiles both essential ingredients in many queso recipes.
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 Casual Cooking | 2021-12-12 22:45:45 |  284,828 Views |
How to Make: Velveeta Rotel Dip – EASY Cheese Dip
To make this delicious dip all you need is Velveeta and ground beef along with a can of Rotel. Brown the beef in a pan drain and add the Rotel and Velveeta cheeses. Stir over medium heat until the cheese is completely melted. (You can also try melting the Velveeta cheese in a double boiler to prevent it from burning.) The mild version of Rotel is spicy but if you like your queso spicy grab a can of hot Rotel (made with habaneros instead of green chiles). Consider adding chili powder for an extra kick.
Change the consistency by adding milk to thin it out or add a surprising ingredient from your medicine cabinet for a smoother cheese sauce. Rotel Dip is often served with tortilla chips but it also goes well with crackers and veggies and it also makes a tasty sauce for tacos and baked potatoes.
Chile con queso is generally considered a fusion of Mexican and Texan culinary influences also known as Tex-Mex. While the exact origins of queso are debatable historical accounts trace it back to a Tex-Mex restaurant in San Antonio that opened in 1900 and was called the Original Mexican Restaurant. In the book "Truly Texas Mexican" (via San Antonio Magazine ) author and chef Adán Medrano writes that the restaurant was run "by Anglos for Anglos" and served Americanized versions of Mexican dishes including chile con queso. Throughout the 20th century more Tex-Mex restaurants popped up finding ways to spice up native homemade recipes by using packaged ingredients like chili powder processed cheese and eventually Rotel.
