Couldn't find a thread for queso so here we go.

Post your favorite queso recipes
Mine is simple but effective

1 package Velveeta
1/2-3/4lb. ground beef
2 to 3 Serranos or Jalapeños
Cilantro
Rotel
Salt
Pepper
Chili Powder

Start to melt the Velveeta while simultaneously browning the ground beef. Chop up the peppers and cilantro. Add to the melting cheese along with the rotel. Finish browning the meat and add the salt, pepper, and chili powder. Finally transfer the browned meat to the melted cheese. Enjoy.

I would like one that uses a base other than velveta. Velveta is good, but I wanted something like in a TexMex restuarant.

I used a recipe last week that had chedder chease, moterrey jack cheese, milk, and sour cream as a base. It was decent, but needed more flavor.

I use yellow american cheese as my base, which is what most mexican food restaurants use. (get it from the deli, not slices)

You can add what you want but I tend to add onion, green chilis, a small amount of tomato, and roasted tobasco sauce. I also add some milk to thin it out.

Velveeta isn't bad if you need to make a lot and just need something, but for something really good I don't think you can use Velveeta. For the OP, try your recipe with the American cheese and let me know what you think.

I use queso fresco as my base. It's delish!

Wanted to make queso today but my sister has my crockpot!

if you want to use real cheese you need to start out with a bechamel so the cheese doesn't separate and curd. i've tried to make one with colby and pepper jack, but i wasn't very successful.

gigm09,

Most TexMex and Mexican joints use an easy melting cheese like velveeta for their queso. It's what you add to the cheese that is going to make it taste like the restaurants versus adding rotel.

Could you start with a little bit of Velveeta and then add real cheese to it once the Velveeta is melted?

Just my idea because I hate the smell of Velveeta.

Melt about 3 tablespoons of butter in a small pan, stir in about the same amount of flour after the butter is melted.

Work in about 2 or 3 cups of milk and stir until the stuff is a little thick. (I think this is kinda the bechamel)

Season with salt and pepper, then add the cheese of your choice.

Mix in diced tomatoes, chilies, peppers, ground beef, sausage, chorizo, or whatever.

If you want to use a type of cheese other than an easy melt like velveeta then you need a bechamel like has been mentioned a couple of times in this thread. Even melting a little bit of velveeta and then adding different cheese will not work.

Again, use the easy melt stuff and add whatever you'd like to it. Stay away from the rotel and you'll get closer to the taste that you're looking for like the restaurants have.

The El Chico in College Station used to have great queso. I asked them how they made it one day, because it didn't have that weird velveeta flavor, and they told me they added a bit of chicken broth to it. Tried it at home, and doggonit, it really did take that weird flavor away.

quote:

---

I use queso fresco as my base. It's delish!

---

Seriously or are you just saying that to try and sound cool?

Queso fresco is a crumbly cheese that softens, but, does not melt very well at all. Turrible choice for queso unless you crumble it on top as a seasoning.

I sautee onion, garlic, and serranos in a little oil until tender and add in diced tomatoes. Then I add about 3/4 cup chicken stock slurried with cornstarch. Once that thickens I add in shredded Land o Lakes extra melt cheese and pepper jack in about a 3-1 ratio. Once all the cheese has melted in I'll adjust the consistency with milk or cream.

I'm glad you said something about that drive on because as you said, HORRIBLE choice of cheese for queso.

Unless she meant to say queso oaxaca or queso asadero...

I've always heard Land o' Lakes Extra Melt is what the Mexican restaurants use

Also, instead of ground beef, use chorizo

I had always thought the LoL extra melt was what they used in cheese enchiladas. I've never been able to find it in stores though.

To each their own. You really need to calm your behind down.

I can make my queso just fine with it. Maybe you just have a problem doing it.

And yes it is crumbly and it sometimes it adds a texture like blue cheese, and sometimes it doesn't.

[This message has been edited by keesha07 (edited 10/30/2011 3:32p).]

And also...they probably don't pick up land o lakes in Mexico.


And maybe I meant the asadero.

So which is it keesha? You use the queso fresco which amounts to a horrible choice of cheese for queso or you use the asadero?

Don't attack people that give out correct information for others to see so that they don't make the mistake of using a product that isn't right for this application and suggested by you. It's OK to be wrong and take constructive criticism.

ETA: Blue cheese is a cheese that will melt just fine unlike queso fresco.

[This message has been edited by AustinAgChef (edited 10/30/2011 3:42p).]

Stop criticizing people for their choice in food.

That's it.

I used both, the queso fresco was on top and when I put it in the crock it melted just fine and added texture.


[This message has been edited by keesha07 (edited 10/30/2011 3:57p).]

quote:

---

And also...they probably don't pick up land o lakes in Mexico.

---

lol @ thinking chips and queso is a dish that is from Mexico. Another FYI. Go to a grocery store next time you're south of the border. You'll see plenty of processed cheese all over the place.

Where do you find the Land o lakes?

I'll just stick with my next door neighbor that doesn't speak a lick of English.

I get the Land o Lakes from Orderup's supplier

The closest substitute that you can find in a store is Kraft Deluxe American. Let me know if you're ever around San Antonio Straw. I'll hook you up with the real deal.

Oh and Keesha, the fact your neighbor doesn't speak English is a probably a good explanation as to why she doesn't know how to make a proper Tex-Mex style queso.

Probably.

Like I have always said, I don't mind your suggestions at all. I steal little ideas from them all the time. But what I use in my kitchen works for my weird tastes...

The angry face is in jest.

Again, nobody is "criticizing" you rather pointing out flaws in the ingredients you use for queso. Nevermind the fact that we offered useful suggestions as to what kinds of cheeses are more well suited for making queso.

I have a hard time letting someone give out incorrect information when it comes to food and cooking and will always give out better/correct information when needed. Don't get so upset about it and instead learn from it.

Will they let me go to this FSI place in houston?

Cheese shouldn't be tearing people apart, it should be bringing them together!!!!

I'm the only one in my family that likes it this way, but melt some Velveeta in a crock pot,, and add in a small can of chili and a bit of cayenne.

Velveta Block Cheese
Rotel (drained) - Choose your level of heat
Meat is optional - Ground beef or sausage

It is impossible to mess this up.

Don't make something so simple difficult.

HEB Easy Melt, particularly the white one, works and tastes a lot better than Velveta. However I like to use American cheese for the base. It may be too thick for some, but you can add water to match the consistency you like. Diced, slightly rendered bacon makes a nice addition to the Rotel version.

If you ever have trouble making cheese sauce with bechamel, switch to a higher fat cheese like edam or gouda. They've got higher fat contents than cheddar and melt easier, and have less of a chance of turning grainy.

quote:

---

I'll just stick with my next door neighbor that doesn't speak a lick of English.

---

Am I the only one that found this a bit racist?

She doesn't speak English. It's a fact, not a comment.

If anyone knows how to make Freebirds queso or similar, I'd love to try it.