8oz block of Monterrey Jack grated in large grate setting
1 cup of water...(amended to 3/4 cup)
1 1/4 tsp sodium citrate
2 plum tomatos diced
1/4 of medium red onion diced
1 large jalapeño sliced thinly (jalapeño rings)
1 Tbsp chopped cilantro

Combine the water and sodium citrate and stir until dissolved. Bring mixture to a boil then slowly add cheese a small handful at a time while stirring with a whisk while keeping a steady simmer going. Once I had all the cheese added, I let it get boiling again while stirring and that seemed to help bring it all together. Once I took it off the heat, I added of the other ingredients. It was truly incredible.

Edit: I thought it was going to be too runny but it thickened up perfectly once I had it off the heat for a few minutes.

[This message has been edited by Sooner Born (edited 9/29/2013 9:13p).]

[This message has been edited by Sooner Born (edited 10/21/2013 12:52p).]

I only use hoppy beers for steaming clams. Everything else I prefer something malty or neutral including American Pilsners.

I don't see any purpose in adding beer to queso. You people have watched too many idiotic celebrity chefs say water doesn't add any flavor. Guess what? That's a fühking good thing sometimes. Like when you are making queso and want to taste all the other flavorful ingredients.

^
And that's why my post was specific to 'queso' referring to the Tex-Mex restaurant style appetizer served with chips.

quote:

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slices for burgers?

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Make the sauce then pour it onto a baking sheet covered in wax paper and put it into the fridge. Once it chills you can slice it up to use on grilled cheese and burgers. This allows you to make cheddar/Swiss slices or melty feta slices.