Copycat Cafe Rio Queso

Copycat Cafe Rio Queso is so quick and easy to make. It requires just seven ingredients and takes under 15 minutes to make.

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Ingredients Needed for Copycat Cafe Rio Queso:

Velveeta Queso Blanco (regular will work, too)

Rotel-original

Green chile enchilada sauce

Cilantro leaves

Green onions

Cumin

Chili Powder

Instructions for Copycat Cafe Rio Queso:

Cut Velveeta into small chunks and place the chunks in a sauce pan.

Slice the green onions-some of the green tops too. Then, add them to the sauce pan.

Tear the cilantro leaves off of the stems and add them to the sauce pan.

Add green Chile enchilada sauce, Rotel, cumin and chili powder.

Heat over low heat and stir continually as the cheese melts.

When the ingredients are blended and the dip is smooth, remove sauce pan from the heat and use an immersion blender to chop up leaves and onion more.

Serve warm with tortilla chips or over burritos or tacos.

Cook’s Note:

If the finished queso is too thick for your liking, dilute it with a little Classic Coke-add a little at a time to get the desired consistency.

If you do not mind the cilantro leaves and slices of onion, you do not need to use an immersion blender. However, we love the smooth and creamy texture the immersion blender gives this queso.

This queso is great over burritos, over enchiladas, on tacos and tastes great with a bean and cheese quesadilla.

We have used both-Original Velveeta and Queso Blanco Velveeta. We like both-try this queso using both-on separate days to see which you like best. Both are yummy!

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Print

Copycat Cafe Rio Queso

A delicious copycat recipe of one of the best quesos.

Course Appetizer, Dips, Snacks

Cuisine Mexican

Keyword Cafe Rio, Copycat Recipes, Queso

Prep Time 5 minutes

Cook Time 5 minutes

Total Time 10 minutes

Servings 4

Author Sweeter With Sugar

Ingredients

• 16 ounces Queso Blanco Velveeta cut into chunks
• 3/4 cup Rotel drained
• 1/2 cup green chile enchilada sauce
• 1/3 cup cilantro leaves or more if desired
• 1 1/2 tbsps green onion and stems sliced
• 3/4 tsp cumin
• 3/4 tsp chili powder

Instructions

1. Place all ingredients into a sauce pan.

2. Heat over low heat, stirring continuously.

3. When Velveeta has melted and queso is smooth, remove from the heat and blend with an immersion blender.

4. Serve warm with tortilla chips and enjoy!

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