Queso Queso Queso

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gobears92

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I need my fellow Hornfans to provide me with a Texas/TexMex Queso recipe for this weekend...I love y'all...
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I use a simple one. Block of velveeta. Can of rotel. Brown some spicy breakfast sausage. That's it. Make sure it is the 16oz version and not the 12oz version.

Jimmy Dean Sausage

I have also used a can of cream of celery soup as well in there.
 
Do you like cilantro? If so you can add some.

Do you like Kerbey Queso like they serve at Kerbey Lane? Make some guacamole and put some in the bowls you serve the queso in.
 
I like Kerbey queso and like magnolia cafe queso if that helps...I will add some cilantro and some meat..
 
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...and the two cans I use are one HOT and one Mexican style(drain juice). Then I slice up a few green onions and a couple of fresh jalapenos.












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I know alot of ya'll don't live in the southwest like I do. But if you have access to long green chile, I'll tell you how to make some very good queso. The ingrediants are:
-1 block of velveta
- 2 cans of evaporated milk
- 6 jalapenas (roasted or boiled soft and minced)
- 8 long greens (roasted and peeled and chopped)

Combine cheese and milk and melt. Add chile.
Ice down some cold Lone Star Beer and enjoy.
 
I like to use the HEB brand Queso Blaco. The HEB brand regular velveeta sucks *** though.

I like to saute chopped cilantro and some garlic just a little bit in some butter and add it to the cheese. It's also really good to add shredded cheddar to the velveeta, too.
 
The following is top secret ****:

Full-On Queso:

Block of Velvetta....hell might as well add two
Two cans Rotel -- one diced, one whole tomatoes
Can of peeled Hatch chiles
Good breakfast sausage -- J.C. Potter is my fav but alas I can't find it in Austin (Blue Ribbon would be my second choice).
Onion
Spices -- Dash of cumin, mexican oregano and a spoonful of chili powder. Season to heat with Cholula.

Brown the sausage and add onion about half-way through cooking. Completely drain sausage and onions on paper towels.
Melt velvetta in Crock pot or sauce pan submerged in skillet with water
Add sausage, rotel, green chiles to melted cheese.
Stir until all cheese is completely melted.

Serve with fresh flour tortillas and good chips like Milagro. Guaranteed to be munched down in a few minutes and piss off your cardiologist.
 
I know several have mentioned breakfast sausage. I guess I am having a hard time reconciling the taste of American breakfast sausage with queso. Fennel? Sage? Most American breakfast sausage contains both, and neither really 'work' with the Mexican flavours I imagine. I haven't tasted it, so this really is a mental excercise on my part.
Secondly, why not use some nice chorizo. Of course, there might be some of you who aren't enthused about the eating of pork lymph nodes and salivary glands, but that is your loss. lol. The other option is actually seasoning some ground beef. This is the POA I usually follow. Ground beef, with cumin, garlic salt, and chile powder, maybe a tad of Mexican oregano. Those flavours just seem to go better to me than American breakfast sausage.
Thirdly, putting other stuff in chile con queso is fairly normal. Go to any taq and you are going to find queso, queso compuesto, and super queso compuesto. Compuesto is essentially a scoop of guac in the queso, super denotes usually the addition of seasoned ground beef, and probably pico de gallo. Interestingly enough, I went on foodnetwork.com to see what recipes they had for queso compuesto.... none. They really do need to get someone who knows Mexican and southwestern food on that network.
 
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THEU...if you have never tried it, it is a mental thing. My wife and I have made this for years, usually with Owen's 'HOT' sausage. The different flavors mix very well together. My wife is REQUIRED to bring this dip to any work function she has. It is pleasantly referred to as 'Devil Dip' by our friends and co-workers.











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netslave,
the ONLY thing that Flay cooks is SWEET & SPICY. it kinda sucks actually. I know a guy who went to Culinary school and Flay was a guest prof in a class. He said the guy pretty much sucked in the kitchen, and wasn't very knowledgable. I do believe that Bobby Flay is a MASTER businessman. I bet that he could just open restaurant after restaurant if he wanted based on his ability to run restaurants.
 
One of the brisket threads convinced me to chop up the leftover point of my last brisket and put in in queso. It was the best queso I've ever made.

Velveeta, Rotel with green chiles, chopped brisket.
 
Theu, I agree with your opinion to some extent. On most occasions, when we prepare queso its for an appetizer, so I would not want to mix sausage, beef or anything that would fill my guest up before I served the main meal. Now don't get me wrong, I love to take left over queso and brisket or whatever meat is left over to make tacos or nachos the next day. By the way, queso fondito (sp) and chorizo is very popular here in the Pass. Try the queso on eggs the next day with some hot corn tortillas.
 
Want to a little different? I've heard it called two different things--queso fameado or queso fundido-- white asadero cheese--baked with chorizo-- you cut it and put it inside fresh tortillas

I've also had it with sauteed chillis and onions

I use a loaf sized baking dish-- put a layer of cheese about 1/2 inch think in the bottom-- a layer of sauteed chilis and onions the cover with another 1/2 inch thick layer of cheese-- bake at 375 for 10-15 minutes until metled-- will be very stiff -- and stringy

A girl I used to work with said you could sub with munster-- go authentic if you can
 
I am fond of my own recipe....

1 Block of Velveeta
1 Can Hot Rotel (drained)
1 can Mushroom soup
1 can black beans (drained)
Diced Jalapeños
Brown some spicy breakfast sausage

That is an excellent combo right there....but if your willing to take it up a notch, as mentioned previously, make some guacamole and mix it in and enjoy.
 
If you want a little better taste, substitute American cheese from the deli for Velveeta. Just order a 1 pound block. You will get funny looks but screw 'em.
If you can find Land O Lakes, you can expect even better results.
 
What you are getting so far are some very good recipes for an Americanized Queso. My mom in Illinois would make it just like that, and it is very good, though, I am not a fan of meat in queso myself. Like a previous poster said, A mexicano wouldn't dream of putting Breakfast Sausage in his Queso.
I don't eat restaurant quesos, because I don't like that crap cheese that comes out of a 5 gallon bucket.

I would also like to point out, as the son of a butcher, and a sausage making fool, that Breakfast Sausage is a SAGE based sausage. That is what makes it breakfast sausage. Fennel is for Italian Sausage. The two should never meet each other in any sausage. Sausage with neither is ground pork, even if it has salt, pepper, garlic, or whatever.
Want to make your own sausage?? That's a different thread....

Here is a recipe I guarantee to taste fresh, and fantastic. This will make everyone crazy for queso.

First, make a decent pico de gallo. This is done as follows:

Two medium tomatoes, diced fine.
One medium/large onion, diced fine.
One large, or two small pickled (canned) Jalapenos, diced even smaller
Cilantro, about two tablespoons fine chopped.
one Teaspoon of Garlic powder
some salt, don't over do it.
Sprinkle of lemon or lime juice from 1/4 of a lime or lemon.
1/2 teaspoon of black pepper.

If I were you , I'd double up or more the pico. It is great by itself, and should be served as a dish on the side.

Now, take one loaf of Velveeta, (2 pounds) and chop it into chunks. Put in in a microwave safe dish, and nuke it for 30 seconds. do it again. do it again. ( not two or three minutes at a time, you need to stir it in between, so it won't burn) Now, add in a handful of the pico, a tablespoon of the juice from the Jalapenos, and a tablespoon of milk. Don't add too much milk, or your queso will be runny, and that sucks.

If you're gonna add cooked sausage, or whatever, do it now.

Also, you can use a crock pot on low for the cooking, but, watch it carefully, this stuff likes to burn. This is better for serving anyway, as it keeps it warm.

Nuke it for a couple more thirty second intervals, stirring in between. Get the chips ready, this will rock!!
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Here's my recipe .... never end up having any leftovers!!

1 large block Velveeta
1 can Rotel (original version) - drained
1 can Hunt's Fire Roasted Diced Tomatoes - drained
3 sliced/chopped Hatch green chiles (previously roasted and
cleaned with no seeds) - or use a small can of diced green
chiles
1 small can (5 oz.) evaporated milk

Melt the cheese in the microwave, then add all the other ingredients, heat some more and stir well. Serve warm w/ tortilla chips.
 
Okay, here's my recipe:

1 large Block velveeta
about 8 ounces shredded cheddar cheese
1/2 cup or so of milk maybe a little more
1/3 to 1/2 medium white onion
2 or 3 tomatoes
2 Serrano peppers
2 jalepeno peppers
1 link Peyton's brand Chorizo (these come in hotdog sized links, and Peyton's is the best chorizo I've ever tasted)
1 lb ground beef

<Edit> Forgot to mention, don't drain the grease from the meat (use extra lean ground beef), the grease from the chorizo smooths out the queso.

Put your cheese, and milk in a crock pot
Brown the chorizo, then add the beef ot that and brown it too...add it to the pot

Then either blend the vegetables or dice them very small and toss them in there.

I've never tasted queso that I like better than mine....
 
You add sausage and you move to "Chili Cheese Dip" in my household.

OK I will give ALL OF YOU the single best hint to whatever Velveeta based Queso you are making.... put a little cream or half and half in it at the end. Really smooths it out and keeps it from burning as much. Stays creameier longer at lower tems as well.

FYI
 
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