This is almost a non-recipe, but it is very traditional in Arkansas and I made it last night so I’m posting a recipe in case you’re curious.
32 oz melting cheese, usually Velveeta
1/3 can fire-roasted tomatoes, I used leftovers from the enchiladas.
1 can Rotel
2 tsp cumin, or to taste
1 tsp coriander
1/2 tsp cayenne pepper, or to taste
You can find Rotel on the same aisle with all the canned tomato products. It is like a salsa, with diced tomatoes and peppers and some seasoning. I like original or hot Rotel. If you use hot, forgo extra cayenne pepper until you’ve tasted it.
Drain the Rotel just a little bit. Add it and the tomatoes to a microwaveable bowl or to a pot.
Cut the melting cheese into cubes, roughly 2in by 2in is fine.
If using microwave:
Cook at 50% power for 3 minutes, then stir. Add spices. Cook on 100% power for one minute increments, stirring between, until cooked.
If using stove:
Cook over low-medium heat until cheese is hot and completely melted. Stir often to prevent burning. Add spices when cheese is melted enough to mix them in.
This is traditionally eaten at parties with tortilla chips or Fritos (Alexis).