White Queso California Vegetables Recipe

"A pleasantly spicy, creamy, cheesy sauce dresses up steamed California blend vegetables. You don't have to use a California blend (use what frozen veggies you like!) but this is my favorite combination. This is made in the microwave so it's simple to make and doesn't heat up the house during the summer. PLEASE NOTE: This will make a LOT of white queso. I use about half on the vegetables and save the rest in an air tight container in the refrigerator for another purpose. It holds well, reheats well, and lasts a few days without any issues. The reason I just make extra is because it's easier for me to measure out a whole batch. Feel free to halve the ingredients for the white queso, if you don't want any extras. If you want really spicy queso, double the amount of jalapenos."

Original is 6 servings

Metric US

I've Tried It

Ingredients

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24-oz package frozen California Vegetable Blend (Broccoli, Cauliflower & Carrots)
16-oz Velveeta Queso Blanco, cubed
5-oz can evaporated milk

4-oz can diced jalapenos, drained
Salt, to taste

Nutritional

Serving Size: 1 (230.6 g)
Calories 404
Total Fat - 24.1 g
Saturated Fat - 14 g
Cholesterol - 78.2 mg
Sodium - 1649.3 mg
Total Carbohydrate - 25.8 g
Dietary Fiber - 2.7 g
Sugars - 10.9 g
Protein - 20.9 g
Calcium - 547.5 mg
Iron - 0.8 mg
Vitamin C - 23.8 mg
Thiamin - 0.2 mg

Step by Step Method

Step 1

Microwave frozen vegetables according to package directions.

Step 2

Meanwhile, while the frozen vegetables are cooking, put the cubed Velveeta Queso Blanco and evaporated milk into a microwave safe bowl; cover the bowl.

Step 3

When the frozen vegetables are done cooking, keep them warm (I just don't open the steam bag until the queso is made) and microwave the cheese mixture for 2 minutes. Remove the bowl from the microwave (carefully -- the bowl will be very hot) and stir.

Step 4

Continue to microwave at 30-second increments, stirring after each addition until the cheese has completely melted. Add the can of jalapenos and stir to evenly distribute throughout the cheese. Season with salt, to taste.

Step 5

Put vegetables into a serving bowl and blot with paper towels to get rid of some of the moisture, then drizzle the white queso over the vegetables until they're coated. Store any extra queso in an air tight container in the refrigerator for another purpose.