2 TBSP salted butter
1 medium white onion, finely diced
1 jalapeño (ribbed and seeded if desired), finely diced
2 lbs processed cheese, like Velveeta, cut into 2-inch cubes
3 cups heavy cream
1 15 oz can pinto beans, rinsed well and drained
1 15 oz can black beans, rinsed well and drained
2 cups diced vine-ripened tomatoes
1/2 cup minced fresh cilantro
1/4 tsp kosher salt
1/2 tsp freshly ground black pepper
Blue corn tortilla chips, for serving
In a Dutch oven or other large pot, heat the butter over medium heat until melted. Add the onion and jalapeno and sauté until tender, about 8 minutes. Add the Velveeta and cream and heat over medium heat, whisking occasionally, until the cheese is melted and the mixture is well-blended, 5 to 7 minutes.
Stir in the beans and tomatoes and cook for 2 minutes. Stir in the cilantro, salt, and black pepper.
Transfer to a serving bowl and serve warm with blue corn tortilla chips.
Store leftovers in a covered container in the fridge for up to 3 days. Reheat in the microwave or on the stovetop over low heat.
Makes 14 cups; 10 to 12 servings
Tip: Make sure to thoroughly rinse and drain the beans so that they don't muddy the bright color of the queso!
Originally found at: https://www.pinterest.com/pin/61713457381216270/