Velveeta. The “V” word.
There, I’ve said it, and I’ll say it again. VEL. VEE. TAH!
Why, you ask, would someone who once owned a shop that sold over 100 varieties of artisan cheese be talking about Velveeta? To be frank, any given football Sunday just wouldn’t be complete without a piping hot bowl of queso – “fatty butt cheese” is what my pal Lisa has always called it. While I am an unwavering fan of fine handmade cheese, aged Gouda and artisan cheddars have no place here. I know, I’m REALLY tempting you now, right? I have Lisa to thank for coining the term, but together we have downed many a bowl of “FBC” in our days. There is something to be said about this somewhat chemically dubious but highly meltable cheese, which, with its velvety consistency, combined with the spicy zip of fire-roasted tomatoes and spicy green chile, takes the otherwise bland tortilla to another level.
While traditional fondue can be gilded by the addition of shaved truffle or gently caramelized onion, this dip is at it’s best when served plain and simple. OK, maybe there’s room for a bit of crumbly pork sausage, but that’s it!!
Just bite the bullet and try it. I know you’ll secretly like it!
- ½ pound ground pork sausage or ground beef
- Coarse salt and freshly ground black pepper
- 1 can fire-roasted diced tomatoes, un-drained
- 1 can diced green chile, un-drained
- 1 16-ounce package Velveeta® pasteurized prepared cheese product, cut into 1-inch cubes
- Heat a heavy saucepan over medium heat and cook meat, using a fork or wooden spoon to break it up, until well browned. Drain any excess oil and turn heat down to medium heat.
- Add tomatoes, chile and cheese and cook, stirring occasionally, until cheese is completely melted and the mixture is well blended, about 5 minutes. Serve hot with fresh steamed flour and corn tortillas, tortilla chips, crackers or cut-up fresh vegetables.