Cast iron skillet with spicy mexican queso chips and limes

Texas Pepper Jelly's Spicy Supreme Queso

We know you’ve had some mighty good queso in your time, but we want to tell you something: you haven’t had the BEST queso until you’ve tried Texas Pepper Jelly’s Spicy Supreme Queso. There is no better queso, and we’re not exaggerating.

This queso will make you cry with joy. And maybe a little with spiciness, but that’s just part of the DELICIOUSNESS of it.

Get in the car and go buy some fresh dippers – veggies, chips, tortillas, whatever. This queso is great with anything you dip into it.

We haven’t tried it with chocolate, but it’s only a matter of time.

Ingredients for the best queso: Individual bottle of Mango Habanero Bird Bath which is a chicken glaze

  • 1 block (32 Oz. Block) Velveeta Cheese (Don’t use a substitute; it won’t melt right)
  • 1 package (8 Oz. Package) Cream Cheese
  • 1 can (10 Oz. Can) Rotel
  • 1/2 cup Mango Habanero Rib Candy
  • 1 can (10.75 Oz. Can) Cream Of Mushroom Soup, undiluted
  • 1 pound Ground Beef OR Sausage (or a combination of both) (Crumble the cooked meat THOROUGHLY!)
  • Cilantro optional
  • 1 small diced Roma tomato optional

How to prepare queso for your crowd:Individual bottle of Peach Mango HabaneroBird Bath a chicken glaze

Brown ground beef or sausage (or both) in a pan over medium heat, drain well, crumble completely, and set aside. Cut up the Velveeta and cream cheese into small cubes and place them into a crockpot. Pour in the Rotel, Mango Rib Candy (or if we are out of stock grab the Peach Mango Bird Bath), and the cream of mushroom soup, and stir ingredients together. It’ll be very lumpy.

Turn your crockpot on “low,” and set your timer for one hour; this should be long enough for all the cheese to melt. Add the browned and crumbled meat and continue to let cook on low, stirring every hour or so, as needed. You don’t want it to scorch on the bottom; this is unlikely in a crockpot, but it can happen if you’re not cautious.

Pour into a heat-resistant bowl or leave on warm in the crockpot, and stand back. Your crowd will start dipping before it’s even cool enough to eat! (If you can get away with it, try to reserve a little for yourself, for later tonight or tomorrow. There won’t be any left in the bowl you set out for other people.)

How to make the best queso in an oven?

Another option is to bake the queso in the oven. Preheat your oven to 375° F and mix everything together in a large mixing bowl. When it’s all mixed put it in a large cast iron skillet (Lodge Cast Iron is our go-to). Bake for 20-25 minutes. Remove from the oven and serve!

If you like cilantro, you can always pretty up your cheese dip by sprinkling some freshly chopped cilantro over the top.

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