Queso

Directions

1. 1
   In a large heavy stockpot, heat the oil over medium heat; saute the onion, jalapenos, and garlic until soft, about 3 minutes.
2. 2
   Decrease the heat to low; stir in the milk, cumin, paprika, and cayenne.
3. 3
   Once the milk is warm, add the tomatoes, Monterey Jack, and Velveeta and stir until the mixture is smooth and creamy.
4. 4
   Stir in the spinach and cook a few minutes more.
5. 5
   Serve in a bowl set on top of a warming tray or in a slow cooker set on low, with plenty of chips.
6. 6
   For a heartier queso, remove the casing from 1/2 pound of Mexican chorizo (seasoned pork sausage), saute until browned, drain off the fat, and stir into the cheese mixture.
7. 7
   For a hotter queso, saute 4 seeded and minced serrano chiles along with the onion and jalapenos and continue as directed above.
8. 8
   The queso, minus the spinach, can be made a day in advance and refrigerated.
9. 9
   Reheat slowly over low heat, stirring constantly until it is smooth.
10. 10
    Do not overcook; the mixture will separate if overheated.
11. 11
    Stir in the spinach and serve.
12. 12
    Rotel diced tomatoes with green chiles are the traditional choice for queso; Ive also used Muir Glens fire-roasted diced tomatoes with green chiles.