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quesocoatl dip

ESchriner avatar
Recipe by
Ed Schriner
@ESchriner
North Platte, NE

I love a good queso dip, so over time, I did a trial and error period and adding ingredients as I went. Finally, after five years, I came across a combination that rocked my taste buds. Naming it, since it was Mexican based, I thought of the Aztecs and modified the name of their deity, Quetzalcoatl into what I thought sounded catchy.

method Microwave

Ingredients For quesocoatl dip

  • 16 oz
    block of mexican velveeta cheese
  • 15 oz
    can of chili with no beans
  • 1 lb
    chorizo (mexican sausage, mild or medium
  • 24 oz
    jar of thick and chunky salsa
  • 15 oz
    can of refried beans
  • 9 1/2 oz
    jar of mole sauce
  • 32 oz
    jar of sliced jalapeño peppers
  • 15 oz
    jar of guacamole
  • 3 Tbsp
    hot sauce (tabasco, cholula, etc.)
  • tortilla chips

How To Make quesocoatl dip

  • 1
    Cook chorizo until brown and drain the fat.
  • 2
    Mix chorizo, Mexican Velveeta, mole sauce, chili, and refried beans together in a bowl and add the hot sauce.
  • 3
    Microwave everything until the Velveeta is melted.
  • 4
    Add the thick & chunky salsa, guacamole, and jalapeños and stir.
  • 5
    Serve with tortilla chips.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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