Well, let’s just say that it’s won over many a heart. Including my own.

Two years ago, when I had Shelton’s queso for the first time, I told him that it wasn’t queso. It was sex. On a chip.

After tasting it, I demanded the recipe from him. We were just friends at the time, and he made it very clear that this recipe was a secret. So, he emailed it to me with the utmost confidence. And now, here I am, posting it for all of you.

Good queso should be shared though, don’t you agree? And people, the holidays are upon us. This dip is a huge hit no matter where you take it… and everyone will just love you for providing them with this cheesy, creamy, flavorful magic.

Below you’ll find the recipe to Shelton’s queso–all comments are his own from the original email–and I wouldn’t be surprised if you found the recipe for pure joy…

Your ingredients of happiness:

  • 1 16 oz loaf of Velveeta (the big ass block one)
  • 1 whole jalapeño (this is where you can vary the spice level, if you want it spicy, fine chop it up with seed, if not, split it and remove seeds and dice really fine)
  • 1/4 cup green onions chopped fine
  • 1 pack of taco seasoning (I have always made it with Taco Bell Taco seasoning, I have never tried it with another brand, I am quite skurred to)
  • 1/3 cup of sour cream
  • 1 can of Original Rotel (don’t drain!)
  • 2 good size chicken breast – cooked thoroughly and shredded or chopped (cook them at 375 degrees for about 23 minutes)
  • 1 can of drained black beans 15 minutes before serving

The plan!

It is up to you how you add these ingredients but the big thing is do it slow and low in a crock pot or a pot on the stove, don’t rush the perfection. But you can literally throw everything in at once if you wanted and just stir. That can get crazy so I start with cutting the cheese in blocks and letting it melt slowly, and while it melts I begin to prep (cutting up jalapeno and green onions) and add them as I cut them up, and throw in seasoning and sour cream and everything else. You can do all this while chicken breasts cook. If you’re in a hurry, letting everything cook for at least 30 minutes. If you have more time though, an hour to an hour and a half is better. Stir every now and then!

As you make it more and more you will get a system down. And it is ALWAYS better the next day but it is still amazing if its made the day of. All in all this will take you about an hour and a half to get to a point where you can sit and everything is making love to one another.

And then it’ll look like this:


You’re welcome.

-Sarah (on behalf of Shelton)