Put a little kick in your next batch of cheesy nachos! Serve 'em up with pepperoncini peppers and crushed red pepper.
What You Need
Original recipe yields 8 servings
1/2 lb. (8 oz.) VELVEETA®, cut into 1/2-inch cubes
3 Tbsp. milk
8 cups tortilla chips (about 8 oz.)
1 jar (11.5 oz.) pepperoncini peppers, drained
2 Tbsp. crushed red pepper
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Let's Make It
Microwave VELVEETA and milk in microwaveable bowl on HIGH 2 to 3 min. or until VELVEETA is completely melted and mixture is well blended, stirring every 1-1/2 min.
Spread chips onto platter; top with pepperoncini peppers.
Pour VELVEETA sauce over chips; sprinkle with crushed pepper.
How to Store VELVEETA
Unopened packages of VELVEETA are shelf-stable and should be stored in a cool, dry place up until the date stamped on the package. Opened packages should be wrapped tightly in plastic wrap and refrigerated. For best results, use within 8 weeks after opening.
How to Cube VELVEETA
Cut measured amount of VELVEETA into slices, about 1/2 inch thick. Cut each slice crosswise in both directions to make cubes.
Calories From Fat
% Daily Value*
Total Fat 12g
Saturated Fat 4.5g
Trans Fat 0g
Total Carbohydrates 24g
Dietary Fibers 2g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.