I love a good queso and I’ve always wanted to make a good, relatively easy version of it at home either for nachos or just for dipping. As an example, I’m rather fond of Qdoba’s 3-cheese queso, which, according to the website, has ingredients of “Monterey jack, American and cheddar cheeses with roasted poblano peppers, tomatoes, garlic and spices.”
Does anyone have any relatively easy, but good queso recipes that may fulfill this desire? I say relatively easy because my past forays into cheese dip territory have often resulted in gritty, flour-y tasting globs with strange textures. I just can’t seem to get that rich, “cheesy” texture that so many restaurants offer. The closest I come is by combing a pound of Velveeta with a can of Rotel tomatoes/chiles, but I’m looking for something… better. Please, for the sake of my tastebuds, steer me into the direction of queso nirvana!
Where other recipes fail, IME (having tried them/not prepared them):
You lose some richness if you don’t add condensed milk. Note, I’m not talking about sweetened condensed like Eagle; I mean straight up condensed, like Pet.
Rotel might be a handy shortcut on the veggies if drained. But if you’re not using milk, I’d guess the liquid helps thin it but it’s going to cut the richness.
BTW there’s only one Velveeta. Nothing else is that smooth and creamy. I can’t find a cite, but I’m quite certain this is what the aliens left us at Roswell, why Area 51 is cordoned off etc.
I’ve used pickled jalapenos and sun-dried tomatoes to save time.
Dammit, now I’m craving the stuff. I don’t dare make it 'cause it’s just me here…
Velveeta and Ro-tel, dude. Add some diced onions and some hot sauce to taste, and you’re set.
If you want to get fancy, replace half the Velveeta with some fresh Mexican soft white cheese. Or srart shopping the cheese aisle at your local Mexican grocery. There are a bunch of really good melting cheeses there. Mix and match to your tastes.
I fully recognize the greatness that is Velveeta and Rotel… I’m just looking for something more (and different tasting), and I’m certain someone out there in Cafe Society can rescue me from my processed queso tyranny! Good suggestions on adding onions and maybe even chili to the normal Velveeta routine; I’ll definitely have to try those out.
I’m assuming queso is some sort of cheese dip. Would choriqueso qualify? Half chorizo, half cheese of your choice (chihuahua is what I use) by weight? Or must it be meatless?
Another suggestion, you could just follow the first part part of Alton Brown’s Macaroni and Cheese recipe, making the queso dip, with maybe a jalapeno jack and cheddar mix (full 12 ozs.). Omit the egg and the macaroni, of course.
Rick Bayless is GOD. While you may not think that this is what you should like, because you had something different at your local cantina, trust the Rick.
I melt american cheese (the processed kind, usually kraft singles, or mexican melting cheese if I’m in the States–can’t get it here) with milk in the microwave, add a bit of salsa, chopped jalapenos, minced garlic, (or garlic powder if I’m in a hurry), chili powder, cayenne, cumin, and turmeric.
This is really, really good cheese dip, and everyone is always amazed. I personally don’t care for the boring velveeta and rotel combo.
The key to a nice smooth queso is to stay away from all the good, sharp Cheddars you might be inclined to eat on their own. You need a good melting cheese, and that’s why all the processed cheeses get mentioned so often. If you want to stay away from the cheese loaves, look to a mixture of mild cheddar and Monterey jack or, if you have a good Mexican grocery nearby, try to find some asadero. Don’t let any flour sneak in there - you want to think “melted cheese” rather than “cheese sauce”. You can also try using real green chile peppers instead of the Ro-Tel variety.
I just went to my “Rancho de Chimayo Cookbook”, which is generally the last word in authenticity, to look up their queso recipe. Guess what kind of cheese they use in Chimayo, New Mexico (it starts with a “V”)?
This may have been one of my problems… I just assumed all queso began as the standard roux + milk as a base. I didn’t think simply melting cheese would work, but then again, I probably never used the right kind of cheeses.