NCAA bowl season is right around the corner, and I'm fishing for some new queso ideas to make the couch more enjoyable. I'm tired of the plain 'ol Velveeta and Rotel. Was thinking of experimenting with queso blanco or some monterrey jack with some spices added to the mix. Any suggestions?
Try adding some browned Owen's sausage. Also, Adding a bag of shredded colby-jack once the velveeta and rotel are melted is good.
I've tried all of the velveeta combinations that can be made. while they're each wonderful (and the dip with wolf brand is tough on the undies), i want to branch out and get away from the block o' cheese. anyone have luck using those mexican cheeses that you find out of the way in the grocery store, at the far end of the typical cheese bags/blocks?
I like a block of HEB Queso Blanco with jalapenos, a small jar of Medium Pace Picante, and a can o' chili.
The mexican cheeses are harder to melt without burning. I'm not sure queso fresco will even melt. Cowpoke would know better than me.
Chile Con Queso Ingredients: 1/2 onion diced (about 1/2 cup) 4 cloves of garlic minced 3 Serrano peppers diced 3 jalapeno peppers diced 2 tablespoons of butter 2 tablespoons of flour 1 cup of milk 6 cups of shredded cheese, can use any combination of Longhorn cheddar and Monterrey Jack 1/2 cup of cilantro, chopped 2 plum tomatoes, peeled and diced (about 1 cup, can use canned if tomatoes aren’t in season) 1/2 cup of sour cream Salt to taste Method: 1. Melt the butter in a saucepan on medium-low heat, and then cook the onions and peppers for about five minutes or until onions are translucent. 2. Add the garlic and cook for another minute. 3. Whisk the flour into the butter, vegetable mix and cook for about 30 seconds. 4. Add the milk to the pot, and cook on medium, whisking constantly until sauce is thick, about five minutes. Stir in the cilantro and tomatoes. 5. Turn heat down to low, and a 1/4-cup at a time, slowly add the shredded cheese stirring into the white sauce until completely melted. Repeat. 6. Stir in the sour cream. 7. Add salt to taste. Notes: You can vary which chiles you use to control how hot you want the queso to be. Also, if the sauce is too thick, feel free to add a bit more milk a tablespoon at a time. The key, however, to a smooth sauce is adding the cheese very slowly and not adding any more cheese until the previous addition is completely integrated into the sauce. ====================== Some queso frescos melt ok, but mostly they just soften. Not what I'd use for a dip other than to sprinkle crumbles on top...which actually sounds purdy yummy.
This doesn't truly address your query, but you could always make deluxe nachos or a bean dip. Velveeta gets old. It's also a hideous, unnatural substance.
Costco carries a premade queso in the refrigerated section that's different and good. Not sure what cheese is used, but it's white and sharp with chilis mixed in.
Good ideas all around. However, I've been sidelined by a sudden overnight vomit festival. Even glorious processed cheese won't cure my pukefest today. On a positive note, I've told my fiancee that my NYE resolution is already in progress, considering that I've lost nearly 4lbs. today alone
