Roasted Jalapeño Queso

Roasted Jalapeño Queso might be a good recipe to expand your main course repertoire. This recipe serves 12. One serving contains 201 calories, 15g of protein, and 10g of fat. For 90 cents per serving, this recipe covers 11% of your daily requirements of vitamins and minerals. Head to the store and pick up ground cumin, velveeta cheese, olive oil, and a few other things to make it today. It is brought to you by Laurens Latest. This recipe is liked by 731 foodies and cooks. From preparation to the plate, this recipe takes approximately 20 minutes. It is a good option if you're following a gluten free, dairy free, lacto ovo vegetarian, and whole 30 diet. All things considered, we decided this recipe deserves a spoonacular score of 63%. This score is pretty good. Try Roasted Jalapeno Queso Dip, Roasted Jalapeno Queso Dip, and Queso Crockpot Chicken Chili with Roasted Corn and Jalapeño for similar recipes.

Servings: 12

Preparation duration: 5 minutes

Cooking duration: 15 minutes

 

Ingredients:

1/2 teaspoon ground cumin

2 large jalapeños, seeded and finely chopped

2 tablespoons olive oil

salt & pepper

2-10 oz. cans mild tomatoes with chiles

32 oz. Velveeta cheese, cubed

1/2 cup finely diced red or yellow onion

Equipment:

frying pan

bowl

Cooking instruction summary:

In a large skillet over medium heat, saute onion and jalapeno in olive oil for 8 minutes or until very tender and browned. Sprinkle with a little salt and black pepper. The longer you cook your jalapenos, the less heat they will have. I like to cook mine a lot because I prefer the roasty toasty flavor of a well cooked jalapeno instead of just straight up heat. To each his own. To the jalapenos and onions, stir in cubed velveeta, Rotel, cumin and black beans {if using}. Stir to melt completely, another 8 minutes or so. Transfer to a warming bowl or Party Crock and serve immediately! Enjoy with chips, soft pretzels or anything your little heart desires.

 

Step by step:


1. In a large skillet over medium heat, saute onion and jalapeno in olive oil for 8 minutes or until very tender and browned. Sprinkle with a little salt and black pepper. The longer you cook your jalapenos, the less heat they will have. I like to cook mine a lot because I prefer the roasty toasty flavor of a well cooked jalapeno instead of just straight up heat. To each his own. To the jalapenos and onions, stir in cubed velveeta, Rotel, cumin and black beans {if using}. Stir to melt completely, another 8 minutes or so.

2. Transfer to a warming bowl or Party Crock and serve immediately! Enjoy with chips, soft pretzels or anything your little heart desires.


Nutrition Information:

Quickview
200k Calories
15g Protein
10g Total Fat
11g Carbs
8% Health Score
Limit These
Calories
200k
10%

Fat
10g
16%

  Saturated Fat
5g
36%

Carbohydrates
11g
4%

  Sugar
8g
9%

Cholesterol
31mg
11%

Sodium
1395mg
61%

Get Enough Of These
Protein
15g
31%

Phosphorus
788mg
79%

Calcium
441mg
44%

Vitamin B2
0.5mg
30%

Vitamin A
1162IU
23%

Zinc
1mg
13%

Vitamin C
9mg
12%

Potassium
389mg
11%

Vitamin K
5µg
5%

Vitamin E
0.68mg
5%

Manganese
0.07mg
3%

Fiber
0.75g
3%

Vitamin B6
0.06mg
3%

Folate
8µg
2%

Iron
0.32mg
2%

Magnesium
6mg
2%

Copper
0.03mg
2%

Vitamin B3
0.32mg
2%

Vitamin B1
0.02mg
1%

covered percent of daily need
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Food Trivia

Cooking food is one of the great revolutionary innovations of history because it not only transformed the way we prepare food, but because it also became a center of cultural communion and organized society.

Food Joke

I tried not to be biased in hiring a handicapped person, but his placement counselor assured me that he would be a good, reliable busboy. I had never had a mentally-handicapped employee, and I wasn't sure I wanted one. I wasn't sure how my customers would react to Stevie. He was short, a little dumpy, and had the smooth facial features and thick-tongued speech of Down Syndrome. I wasn't worried about most of my trucker customers because truckers don't generally care who buses tables as long as the meatloaf platter is good and the pies are homemade. The four-wheeler drivers were the ones who concerned me; the mouthy college kids traveling to school; the yuppie snobs who secretly polish their silverware with their napkins for fear of catching some dreaded "truck stop germ;" the pairs of white-shirted business men on expense accounts who think every truck stop waitress wants to be flirted with. I knew those people would be uncomfortable around Stevie so I closely watched him for the first few weeks. I shouldn't have worried. After the first week, Stevie had my staff wrapped around his stubby little finger, and within a month my truck regulars had adopted him as their official truck stop mascot. After that, I really didn't care what the rest of the customers thought of him. He was like a 21-year-old in blue jeans and Nikes, eager to laugh and eager to please, but fierce in his attention to his duties. Every salt and pepper shaker was exactly in its place, not a bread crumb or coffee spill was visible when Stevie got done with the table. Our only problem was convincing him to wait to clean a table until after the customers were finished. He would hover in the background, shifting his weight from one foot to the other, scanning the dining room until a table was empty. Then he would scurry to the empty table and carefully bus the dishes and glasses onto a cart and meticulously wipe the table up with a practiced flourish of his rag. If he thought a customer was watching, his brow would pucker with added concentration. He took pride in doing his job exactly right, and you had to love how hard he tried to please each and every person he met. Over time, we learned that he lived with his mother, a widow who was disabled after repeated surgeries for cancer. They lived on their Social Security benefits in public housing two miles from the truck stop. Their social worker, who stopped to check on him every so often, admitted they had fallen between the cracks. Money was tight, and what I paid him was probably the difference between them being able to live together and Stevie being sent to a group home. That's why the restaurant was a gloomy place that morning last August, the first morning in three years that Stevie had missed work. He was at the Mayo Clinic in Rochester getting a new valve or something put in his heart. His social worker said that people with Down Syndrome often had heart problems at an early age so this wasn't unexpected, and there was a good chance he would come through the surgery in good shape and be back at work in a few months. A ripple of excitement ran through the staff later that morning when word came that he was out of surgery, in recovery and doing fine. Frannie, my head waitress, let out a war whoop and did a little dance in the aisle when she heard the good news. Belle Ringer, one of our regular trucker customers, stared at the sight of the 50-year-old grandmother of four doing a victory shimmy beside his table. Frannie blushed, smoothed her apron and shot Belle Ringer a withering look. He grinned. "OK, Frannie, what was that all about?" he asked. "We just got word that Stevie is out of surgery and going to be okay." "I was wondering where he was. I had a new joke to tell him. What was the surgery about?" Frannie quickly told Belle Ringer and the other two drivers sitting at his booth about Stevie's surgery, then sighed. "Yeah, I'm glad he is going to be OK," she said, "but I don't know how he and his mom are going to handle all the bills. From what I hear, they're barely getti.

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