Copycat Freebirds Queso

5 from 6 votes

This Copycat Freebirds Queso is an easy copycat recipe to recreate at home. It is rich, creamy, and goes great with tortilla chips or with a homemade burrito!

Prep Time10

Cook Time10

Total Time20

Course: Dip / Dressing

Cuisine: Tex-Mex

Servings: servings (1 batch)

Calories: 237kcal

Author: Audrey Wood

Cost: $10

Equipment

Large pot

Ingredients

1 pound white American cheese such as Velveeta
1 cup milk 2% or whole milk
1 tablespoon canned chipotle peppers
2 Roma tomatoes
½ white onion
2 tablespoons cilantro chopped
1 teaspoon cumin
2 teaspoons lime juice fresh or bottled
¼ jalapeno pepper seeds removed
salt to taste

Instructions

In a food processor, blend one tablespoon of your canned chipotle peppers. Blend until smooth.
Cut your cheese into cubes then add it to a large pot that has been sprayed with non-stick spray.
1 pound white American cheese
Add in the milk, cumin, and blended chipotle peppers.
1 cup milk, 1 teaspoon cumin, 1 tablespoon canned chipotle peppers
Melt over a medium low heat, stirring frequently.
While the cheese melts, finely dice your onion, cilantro, tomatoes, and ¼ of a regular sized jalapeno with the seeds removed. Mix together with 1 to 2 teaspoons of lime juice.
2 Roma tomatoes, ½ white onion, 2 tablespoons cilantro, 2 teaspoons lime juice, ¼ jalapeno pepper
Add to melted cheese and stir.
Add salt to taste. Serve with tortilla chips.
salt

Notes

Any nutritional information is an estimate by online calculators. Please verify using your own data.

Be sure to remove the jalapeno seeds before using. You will only need about ¼ of a pepper. You can use more or less depending on your spice preference.

Store any leftovers in an airtight container in your fridge. This dip will keep for three to four days after making.

Nutrition