Queso recipes?

[Endust]

i want to move beyond velveeta and ro*tel.

anybody got some fancy queso recipes?

 

[TexasHooch]

I add ground beef/pork and enchilada sauce. gives it a nice tang.

 

[DallasCowpoke]

 

[hornimal]

add a bit of cream of mushroom

 

[DRAG69]

Actually from the Threadgill's Cookbook you add 1 can of cream of celery to your Velveeta/Rotel recipe. It works great because is keeps it smooth and creamy. You can actually dip a chip in it cold right out of the fridge.

 

[Fanny McLonghorn]

Does everyone here use velveeta? Or are there people who make actual restaurant-style queso?

 

[DallasCowpoke]

I generally use whatever is in the fridg and closest to exp date. It the best way to use up otherwise wasted cheese.

Sometimes it tastes more like fondue than queso, but in those cases, I just add extra Rotel and an extra can of Wolf Brand Chili.

 

[Orange Salad Ranch]

So what do restaurants use? No good TexMex places uses Velveeta for their queso, so what is it?

 

[Fanny McLonghorn]

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[DeadHeadHorn]

I like to sweat some onion, garlic, jalapenos, and poblanos, then throw in some ground beef + taco seasoning. Add that plus Rotel, guac, maybe some black beans to the cheese. Yum.

 

[Kwisatz]

I like to get one of those tubes of breakfast sausage (jimmy dean or owens or whatever) and fry it up to add to my queso. Get the HOT kind for a nice little kick to it.

I used to do ground beef with taco seasoning, but thats a lot more work and not any better than the sausage in my opinion.

 

[Fanny McLonghorn]

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[DallasCowpoke]

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[Napoleon]

When I first read the thread title, I immediately thought that I would list my two queso recipes:

RECIPE #1:
1/2 block of Velveeta
1 8oz can of Rotel

Directions: Heat until gooey while mixing ingredients.


RECIPE #2:
1 block of Velveeta
2 8oz cans of Rotel

Directions: Heat until gooey while mixing ingredients.


After I read the original post, BLACK BEANS jumped into my head. But I was beaten to the punch.

Enjoy

 

[Fanny McLonghorn]

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[DallasCowpoke]

Well, we'll have to agree to disagree. In my world, what I like, is pretty much all that counts.

Besides, I'm extremely confident I can cover just about anything w/ enough doctored-up cheese product, of ANY type, and 99.9% of ppl will think it's GD A B C D-elicious, and never be able to tell the difference.

 

[Idahorn2]

OK, I have eaten Rotel and Velveeta for well over 50 years. My Mom also made a great bean dip with a can of Campbells Black Bean soup, a block of cream cheese, and jalapenos to your taste. I love both of these dips, but I get a curious chemical feeling when I eat a lot of the Velveeta queso. I think the queso may have been a Helen Corbitt recipes (although not in the cook book I have), and the bean dip maybe from the label of the Black Bean soup.

Now we make a scratch queso that is much better. Roast some poblano chilies, then dump them in icewater and seed and peel 'em. Fine dice a cup of this, then add a half cup of fine diced jalapenos.

Add to the chilies a half cup each of diced tomatoes, diced onion, and diced celery. (The celery adds a savory element to lots of things.) Add to this approximately 1/3 tsp ground cumin, 1/4 tsp garlic powder, and some salt and pepper.

Mix all this with a cup of chicken broth and simmer for five minutes or more. Add a pound of shredded American cheese, Velveeta's semi-legitimate cousin, and cook it over lower heat until it melts.

Add stock if too thick or cheese if is too thin. You may wish to adjust the level of cumin and garlic upwards a little if you prefer it that way.

 

[WaywardHorn]

that sounds solid Ida!

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[TJ=NPOY]

The best queso imho is the Jose's dip at Molina's in Houston. basically it's cheese with spicy taco meat all mixed together if you were trying to recreate it, no peppers/tomatoes or anything like that.

I love that stuff. I wish there was a posted recipe for it online, but I think they treat it like the bush baked beans commercials.

 

[pigboy1]

I loves me some Jose's dip! Just so ya'll know, most restaurants do not use "real" cheese for queso b/c it will not hold well on the line. Most use a product from Land O Lakes called Extra Melt. It is only available in foodservice distribution....not retail. It is the cheese flavor and viscocity most of ya'll are missing from Velveeta. Molina's does use a Land o Lakes product for their queso, btw. So do the rest of the tex/mex world. Great cheese enchiladas.....same deal...Extra Melt.

 

[tx 3 putt]

Saute all the japs and onions in some butter first, gives the queso a great taste.

 

[Napoleon]

I now know that I have always loved me's somes EXTRA MELT!!

 

[MirrOlure]

If you want something truly unique, try this, from Felix's in Beaumont, which is closed down, but definitely not because of the queso. It is much more complicated than your typical queso, but it is definitely one-of-a-kind:

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[CaptainEd]

after many taste tests, i think taco deli adds a bit of liquid smoke to their queso and it is great.

 

[wolfman]

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[Endust]

thanks, folks - i knew y'all would come through.

I'm going to try idahorn's recipe tomorrow.

 

[Endust]

btw, my ol' lady found a "fancy recipe" that we tried last saturday.

i think i've discovered the reason that everyone uses velveeta and rotel - it kicks the **** out of everything else.

after tasting this abomination of $30 "fancy" queso, i immediately ran out for a block of velveeta, a can of rotel and a lb of country sausage and made some ******* real queso.

i would delete this thread, but i want others to learn from my arrogance.

 

[rage-a-holic]

I tried a new batch with the recommended can of cream of mushroom addition. I couldn't really tell the difference.

 

[cbs]

We use 1 lb American slices, 1 can golden mushroom soup, 1 can rotel, and 1 "sleeve" of ground breakfast sausage. It's still easy and is just a bit more creamier than the velveeta standby.

 

[Anastasis]

Anybody have a recipe for a mexican white cheese queso?