Queso recipes?

[Ave. H Horn]

1 block veleeta
1 can Hatch Brand diced tomatoes & green chilis w/ garlic
1 small can diced green chilies
1/2 block cream cheese (the good fattening kind- Philadelphia)
1/2 cup whole milk

heat c.c. & milk slowly and add cubed velveeta gradually, stirring/ mixing as you add more. last add liquids when all chees is softened. let simmer in crock for about an hour, serve.

we have tried using "real" cheese & they just don't work quite as well as the block. i guess the extra "processing" of the block makes it more consitanly creamy and smoother melting.

on a realted note: melted queso fundido mixed with fried up chorizo & corn tortillas is real, real good!

 

[AustinVines]

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[Ankf00]

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[Anastasis]

I tried a mix of asadero, some jack, and some white cheddar with some roasted poblanos and sauted onions. Flavor was ok, but there was a distinct grit to the texture. I tried to cut it with some half and half, but still end up noticably gritty. Is my problem the three cheese mix I used?

 

[Endust]

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[AustinVines]

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[big_fat_horn]

One block of Velveeta
One Can of Ro-Tel
One Can of Cream of Chicken Soup
One Can of Cream of Mushroom Soup
One pound of browned and drained ground hamburger meat
One pound of browned and drained ground italian sausage
Combine all in a crock pot and let cook on low for a few hours

 

[scottsins]

the white cheese skillet queso y'all are referring to is called Queso Fundido. I only point that out, since that may yield some helpful interwebs recipes and tips.

 

[TheFied]

Is queso fundito also queso flameado just not on fire? I love me some queso flameodo with some corn tortillas at Mario's in SA.

 

[WaywardHorn]

That is my interpretation Fred... used to get that at Cozymel's all the time!

 

[AustinVines]

Ok, recipe update on chori-queso/skillet queso/ flaming or fused cheese.

I used Oaxaca tonight instead of Asadero and thought it was significantly better. The last asadero I had was salty and could not stand high heat without separating. This is important when you are drinking and making queso.

The Oaxaca is mostly or totally mozzarella so it stays more together as it melts. It also has the similar glob-i-ness of what I used to get on the border.

You can also ditch the broiler method and just put the cut up cheese in a 350 degree oven until it melts and then stir in the chorizo. Warm flour or corn tortillas are a must and Tabasco's Chiptole on it smokes.

Eat it fast or else it will set up into a mass. No idea if it reheats well.