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The Hirshon Supreme Texas Queso Dip

The Hirshon Supreme Texas Queso Dip

  • Author: The Generalissimo


Units Scale
  • 1 can (10 oz.) Ro*Tel® Original Diced Tomatoes & Green Chilies, drained
  • 1 pkg (16 oz.) Velveeta®, cut into 1/2-inch cubes
  • 1/8 cup Shiner Bock Texas beer (TFD addition, optional)
  • 1 small fresh Poblano chile – roasted over an open flame until the skin blackens, then put it into a paper bag to steam until cool – then peel off an discard the skin, cut the pepper into small dice
  • 1/4 lb. 90/10 lean ground beef
  • 3 cloves roasted garlic
  • 2 tsp. fennel pollen (strongly preferred) or finely-ground fennel seed
  • Bolner’s Fiesta Mesquite Fajita Seasoning, to taste – you want to taste the smoke in the final product!
  • A sprig of Cilantro, for garnish
  • 2 tsp. onion powder (TFD addition, optional)
  • 1 tsp. freshly-ground cumin powder (TFD addition, optional)


  1. Sauté the ground beef in a small pan until cooked through, drain ALL fat away and discard. Combine meat with the fennel pollen, fajita seasoning, onion powder, cumin and roasted garlic.
  2. Combine Ro*Tel and Velveeta in a medium saucepan with the beer.
  3. Cook over medium heat 5 minutes or until the Velveeta is melted completely and the mixture is blended, stirring frequently.
  4. Combine the meat mixture with the queso, stir to combine and serve warm with chips garnished with a Cilantro sprig.