My week has been a little crazy, so I’m behind on trying out new recipes. So instead I thought I would share another recipe from Magnolia Table. Enjoy!
2 tablespoons butter
1 medium onion, finely diced
1 jalapeno, finely diced*
2 pounds Velveeta, cut into cubes
3 cups heavy cream**
1 15-ounce can of pinto beans, rinsed and drained
1 15-ounce can black beans, rinsed and drained
2 cups diced tomatoes
1/2 cup fresh cilantro (optional)
1/4 teaspoon salt
1/2 teaspoon pepper
Tortilla chips, for serving
- In a large pot, melt the butter over medium heat. Add the onion and jalapeno and saute until tender, about 8 minutes. Add the Velveeta and cream and heat until melted, whisking occasionally, about 5 to 7 minutes.
- Stir in the beans and tomatoes and cook for 2 minutes. Stir in the cilantro, salt, and pepper.
- Serve warm with tortilla chips.
My notes: When my family taste-tested this, they thought it was a little bland, so I added some chili powder to give it a little kick.
*If you don’t want all the heat of the jalapeno, remove the seeds and ribs of the pepper.
**I only used 2 cups of heavy cream and was happy with the texture of the queso.