Queso

W

WaywardHorn

100+ Posts
And not specifically cheese (which is delicious in almost all its forms) but the dip that Texans have come to adore, could quite possibly be the greatest creation ever.

I have dozens of recepies but this one is by far my favorite:

Cut two Chorizo sausages into small pieces and saute with 2 chopped serrano chilies and 2 Tsb of chopped red onion untial sausage is a golden brown.

While sausage is cooking, cut a whole cube of velveta into small squares. Once sausage is browned, add the velveta as well as 4 Tsb of milk to the skillet. When cheese is melted, add 1/2 can of rotel (or 1/2 freshly cut tomato, 1tsb cilantro and 2 tsb onions chopped and blended) Garnish with Salt/pepper/paprika/Cholula. Stir until fully blended and serve immediately.

There are some champion cooks here so I want to hear what else this board has to offer!
 
here's my favorite:

sauté 1 diced white/yellow onion with garlic and olive oil, toss it in the crock pot with the cubed Velveeta. Over a fire roast 2 poblano, 3 anaheim and 1 jalapeño pepper. Peel them and dice them then throw that into the crock pot. Add a small amount of regular salsa just because. After it melts add a can of evaporated milk.

The queso is a little spicy but it has a kind of sweet flavor and the garlic really makes it taste great.
 
im gonna get ripped for this....but the queso especial at trudys is the best ive ever had. i need to try and make some at home.
 
Diablo Sol Food - Maudie's

Here endeth the discussion.

Anyone ever use anything besides Velveeta? It is great for queso, no doubt, but I bet someone has a better option.
 
for the really healthy version of all these recipies, add a stick or two of butter and it's practically the next best thing to running a marathon.
 
I've always wondered what kind of cheese they use when you get good queso at a Mexican restaurant. I know it's not Velveeta. So what are the other kinds to use? I do know of a great little tex-mex place in SA and they use some sort of Land-O_lakes cheese that you can't buy in a regular grocery store, so that doesnt really do me any good.
 
Adding a little XX Lager Especial (green bottle) to the recipe helps a lot. Not too much, though. Pico de gallo instead of Rotel works wonders. Sour cream instead of milk. Don't be afraid of cilantro, either.
 
OK, if you want the easiest recipe possible, just use a can of Rotel and a pound of Velveeta. The important part, though, is to cook down the Rotel before you add it. This will retain the flavor without watering it down.

You can make better queso than this, but it's hard to beat the convenience.
 
Okay, this thread made me hungry, so here is the recipe I just used and it floored Mrs. Reboot because it is so good:

In a large saucepan on low-medium heat (my dial goes to 10 and I put it on 3), melt 1 16 oz. block of Velveeta diced and 1 8 oz. container of sour cream. Stir regularly and make sure the heat does not get too high because your cheese will curl and be ruined.

Once melted, add 1 8 oz. container of fresh pico de gallo, 3 gloves of garlic, minced, and 1/3 bottle of XX Lager Especial (green bottle). Stir well.
 
As someone who has been weaned on Velveta and Rotel queso from childhood, I really can't stand the flavor anymore.

Use a block of American cheese instead. It will be a little bit thicker so you will have to thin it with water (some use milk) but its well worth the effort. Usually I just saute a big tomato, onions, jalapenos, etc and then add the grated cheese to melt. Season with cumin, chili powder, etc.
 
You must log in or register to reply here.

Weekly Prediction Contest

* Predict HORNS-AGGIES *
Sat, Nov 30 • 6:30 PM on ABC

Recent Threads

Prediction Results Threads

2024 Schedules

Back
Top