queso recipe
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Posted on Tuesday Jun 28, 2011 at 5:06 PM  
Hey Allen would you have a good simple queso recipe that you could pass along? Needing one where I can find the ingredients and cheese from Homeland or Reasors. Thanks!!~~
Posted on Tuesday Jun 28, 2011 at 8:22 PM  
Here's three out of my files:

Chile con Queso

1 # soft cheddar cheese
1 c prepared or fresh salsa
Tortilla chips and red bell pepper spears

In a 1 qt microwave proof bowl combine cheese and salsa. Heat in the microwave for 2 minutes on high heat (stirring halfway through) or until cheese is melted and hot. Serve with tortilla chips and red bell pepper spears.

Chile con Queso II
Yields: 6 servings
From:

1 c green chiles, diced
1 # grated Monterey Jack cheese
1 # grated Cheddar cheese
1 medium tomato, peeled and finely chopped
2 T sour cream
2 shakes Worcestershire

Heat all ingredients over low flame until cheese is thoroughly melted. Serve fondue-style with tortilla chips.

Bullpepper's Chile con Queso, Mexico City Style
Queso con Rajas de Chile
Makes: ~ 1 c
Source: - Bullpepper's, San Antonio, Texas - San Antonio Express-News

1 poblano chile
Additional Serrano or jalapeño chiles (optional)
1 T vegetable oil
½ small onion, minced
1 clove garlic, finely chopped
1 c shredded Asadero cheese (or Monterey jack or mozzarella cheese)
¼ c half-and-half
Salt, to taste
Corn chips or flour tortillas

Roast the poblano chile, then peel and remove stem and seeds. (If desired, roast a couple of Serrano or jalapeño chiles at the same time; seed and mince.) Slice poblano into thin strips (rajas).
Heat the oil in a pan, add the onion and garlic and sauté just until the onion is transparent. Add the poblano strips, cheese and half-and-half and cook over low heat, stirring constantly, until the cheese is creamy, about 5 minutes.
Season to taste with salt. Transfer to a heated chafing dish and serve immediately, along with chips or tortillas. Recipe can be increased if desired.

I have other, more "involved" and more gourmet recipes. If you want, I'll post those as well.

You also try the standard version of a can of Rotel and a block of Velveta, and nuke it all in the microwave.

The recipes I posted, you can purchase everything at a decent grocery store. You can even get Mexican cheeses, like queso Asadero, queso fresco, etc., there.
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Posted on Wednesday Jun 29, 2011 at 11:56 PM  
A take on the Velveeta mentioned. 1 lb Jimmy Dean breakfast sausage - brown in a pan. 2 lb block of velveeta - cube in a glass dish for microwave. Add 2 cans Rotel and breakfast sausage onto the top of the cubes and microwave 2 minutes. Use the juice from the Rotel - don't pour it down the sink. Also some of the grease from the sausage - 1/3 of it. After 2 minuetes in microwave, Take out and stir whole thing good. then microwave for 1 minute. Stir again and Repeat about 2 more times - 1 minute on microwave. Let the cheese melt itself near the end (longer time between microwaving and don't overmicrowave. For smaller portion cut everything in 1/2 on ingredients and microwave the same.You can also add a little milk to thin it when making or later when reheating for the midnight snack.
Posted on Thursday Jun 30, 2011 at 10:42 AM  
I dont know what it is but I can not take the smell or taste of Velveeta and Rotel queso. My wfe and daughter makes this stuff about every other weekend I just have to go outside or too another room. The best queso I have ever had was at Chimis over off of Cherry street. I am gonna try this second recipe Allen posted on here the Bullpeppers queso.
Posted on Thursday Jun 30, 2011 at 3:23 PM  
Jason, I haven't been to Chimi's in over a decade. What's their Queso like? I might be able to come up with something close. This may take some time, trial and error attempts, etc.

BTW, I don't blame you on the Velveeta. I can't stand the stuff myself. If I had known you didn't like it, I wouldn't have even mentioned that one.
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Posted on Friday Jul 1, 2011 at 5:53 PM  
Kinda hard to explain what it taste like but to me it has a almost bacon flavor. Other then that I am not sure of the kind of cheese they use or anything like that. If it was bbq I might be able to tell you more about it. lol
Posted on Friday Jul 1, 2011 at 8:03 PM  
What color is it? Is there meat in there (you mentioned a "bacon" flavor)? I may have to drop by one of their locations and buy some to sample and try an empirical copycat recipe.

I can give you a few pointers. Get some heavy cream. Half-and-half or milk will not work. Bring the cream to a boil, remove from the heat, and start stirring in some grated pepper-jack cheese for a good basic queso. It will be white, with a pronounced "chile" flavor from the peppers in the cheese. You probably won't find grated/shredded pepperjack, so plan on buying a small block and grate it by hand. Freshly chopped cilantro, stirred into the mixture after the cheese melts and is incorporated, will give a nice flavor and appearance.

You could also jazz it up by cooking some chorizo in the saucepan before you add the cream. I have yet to find a local source of good chorizo, but I do have a kick-butt recipe to make some. It yields 10 lbs of chorizo, so you'd be able to package most of it and freeze it.
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Posted on Tuesday Jul 5, 2011 at 12:12 PM  
It has a orange color and it does not have any meat in it. I agree you should whip by there one day and get a order of it.
Posted on Tuesday Jul 5, 2011 at 4:03 PM  
I'll put it on my "to-do" list. There's supposed to be three locations of Chimi's. I remember the one over on 15 & Peoria. I'll have to find the other two.
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Posted on Monday Sep 26, 2011 at 8:14 PM  
I finally got a chance to try their Queso. I bought a small serving of it, and they gave me several salsas and two bags of chips, so I snacked hard.

From what I can taste, it has canned green chiles in it. I also noticed lots of little red flecks in the sauce. Tastes like tomatoes. The sauce itself is probably a canned cheese sauce.

I'll have to see if Campbell's makes a canned cheese sauce, in an effort to replicate the original recipe. However, if you want to make a cheese sauce from scratch, get a pint of heavy whipping cream, and scald it (it doesn't really need to boil, just get it hot.) Add some finely shredded cheddar cheese, stirring with a spoon (as opposed to a whisk), until there is enough of a cheese flavor to your taste.

To replicate the Queso, open a can of chopped green chiles (one of the SMALL cans). You'll have to add some to your taste, and you probably won't need the whole can. Open a 15 oz can of Crushed Tomatoes. Add a couple tablespoons of the tomatoes to the sauce and stir.

You can easily save the crushed tomatoes. Spray an ice cube tray with Pam, and spoon the crushed tomatoes into the tray and freeze. The spray will make it easy to remove the tomato "ice cubes" from the tray.

I'll try and make a batch soon, to get some ball-park figures on measurements.
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Posted on Monday Sep 26, 2011 at 8:26 PM  
one we do is 1lbs normal velveta, 1lbs mexican, add brisquet to the consistency you like, add cumin and red pepper to flavor and melt it down, GOOD STUFF
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