- 2 tablespoons vegetable oil
- 1/3 cup minced yellow onion
- 2 jalapenos, seeded and minced
- 4 cloves garlic, minced
- 2 cups water
- 1 (10 ounce) can diced tomatoes and green chiles (such as RO*TEL®)
- 2 (4 ounce) cans hot green chiles
- 2 (4 ounce) cans mild green chiles
- 1 bunch fresh cilantro, stems removed
- 1 (2 pound) loaf processed cheese (such as Velveeta®), cubed
- 2 (10.75 ounce) cans condensed cream of chicken soup
- 1 (8 ounce) package cream cheese, cubed
- 2 tablespoons hot sauce (such as Valentina®)
- 1/2 teaspoon ground cumin
- 1/2 teaspoon chili powder
- 1 lime, juiced
- Heat oil in a skillet over medium-high heat; add onion and jalapenos. Cook, stirring frequently, until tender, about 5 minutes. Add garlic; cook for 1 minute more and remove from heat.
- Transfer jalapeno mixture to a blender. Add water, diced tomatoes, hot green chiles, mild green chiles, and cilantro. Cover and blend on high until mostly smooth.
- Pour blended mixture into a large pot over medium heat. Add processed cheese, chicken soup, cream cheese, hot sauce, cumin, and chili powder. Cook and stir until completely melted, 5 to 7 minutes. Stir in lime juice; reduce heat to low.
05/13/2018
recipepes.com
Torchy's Tacos Green Chile Queso, recipe
PT15M
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5
455 calories
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