Made this for Thanksgiving, turned out amazing. Never used Velveeta before but in the words of The Monkees, I’m a believer and I couldn’t leave her outta this recipe if I tried. I’ve made queso from scratch before, and Velveeta is truly the ticket if you’re not well-practiced at chef’ing up cheese sauces. If you wanna chef it up, insert your favorite basic cheese sauce recipe in place of that particular ingredient. Tweak to your liking. Enjoy!
Ingredients:
Process:
Ingredients:
- Ground Venison (about 2lb) (any member of deer family, bear, wild pig would work)
- 1-2 Tbsp. Olive Oil and/or butter
- Adobo Seasoning (prepackaged, usually contains salt, pepper, garlic, oregano, cumin)
- Small-Med. Red Onion, diced (could substitute 2 shallots or use both)
- 1-2 cloves garlic, minced or crushed
- 1 Large or 2-3 smaller Cubanelle peppers, diced
- 1-2 cayenne peppers, diced or minced (optional; could use dried cayenne, jalapeño, or chipotle pepper flakes/powder instead, or none for a milder dip)
- 1-2 Tbsp honey (bonus points from your own or local hives)
- 32oz pack of Velveeta Queso Blanco, cut into 1” cubes
- ⅓-½ cup shredded sharp cheddar (could substitute pepper Jack or Monterey Jack)
- 1 King of Beers (could substitute a less noble North American Lager)
Process:
- Heat skillet to med-high. Season venison with Adobo. Add oil/butter to hot skillet.
- Add venison to skillet and begin browning all over. After a couple of minutes, turn the heat down to medium Add onions and garlic, carmelizing with meat.
- Once meat has fully cooked and onions are translucent, add all peppers and turn the heat up to high. Flash the mixture for a couple of minutes so the peppers are just barely cooked.
- Turn the heat down to med-low. Add honey and Velveeta and begin melting.
- After a minute or two, add shredded cheese and melt in by stirring slowly and evenly.
- Add King of Beers gradually after all cheese has melted, and turn heat down to low. Let simmer until the alcohol has burned away.
- Serve in slow cooker or ceramic serving bowl. If the Queso thickens too much over time or the flavor gets a little over-savory, add more beer or hot water (a Tbsp or two at a time) to relax consistency and saltiness. A fresh squeeze of lime wedge may also be added for flavor and consistency. I like to coarse-crack some fresh pepper over the top for serving.
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