need queso recipe

[xjojox]

I made a remark once on a group text before a party that I'd bring a "manly queso" and a bunch of the wives started joking about it, asking if it was manly because had wrenches and screwdrivers. My answer was that it was thick and meaty, stuck like napalm to chips, and no girlie veggies allowed, only jalapeños. (Tomato is technically a fruit...).

The basic TexMex queso starts with Velveeta and RoTel, as has been noted. What I've discovered by trial and error is that adding some Asadero thickens it and makes it much more sticky. So my classic ratio is this:

2 blocks Velveeta. Don't get the part skim kind, I did that by accident once and it ruins it!
1 block Asadero (one of the round ones from HEB works fine).
3 cans RoTel. I have been using the "hot" lately but original is fine.
1lb browned ground beef
1lb browned Mexican Chorizo

I start it off in a microwave and then leave it in a crock pot on low. Gotta stir it a lot while the cheese melts because the Asadero takes longer than the Velveeta and you want to get it mixed. Add Jalapeños to taste.

Running joke in my circle now...folks (ladies included) ask for it by name, Manly Queso. The Asadero is the secret weapon, it really does make it stick to the chips like napalm.

For the record, I can make more "authentic" Mexican-style quesos with white cheese and fresh ingredients...but part of TexMex culture is that bit of gringo yellow cheese. It's a San Antonio thang. El Pasoans will not ever approve.

[outdoordaddy]

So I have a question for the queso crowd...how can you keep it more "runny or watery" like on the border and most places? I don't mean I want it thin, I like it thick but not the kind of thick where you break chips within a few mins of it being out of the crock pot.

[glennp]

So I have a question for the queso crowd...how can you keep it more "runny or watery" like on the border and most places? I don't mean I want it thin, I like it thick but not the kind of thick where you break chips within a few mins of it being out of the crock pot.

just add milk

[nichocha33]

Boil onion, bell pepper,japs and celery in a stock pot with just enough water to cover. Strain vegetables out of water and into a holding container, set the water to the side. Get a pot going to begin melting your velveeta American cheese, I use two velveeta loaves. Melt your cheese and stir in the water from the veggies to a queso consistancy and add your vegetables from the holding pot until you get the taste you like. Thats how 95% of Mexican rest. do their queso, thats from my parents friends rest. Let me know if ya like it or try it, it will taste like most rest. quesos

[dpg481]

http://delectalicious.blogspot.com/2010/09/chile-con-queso.html

This is a link to a recipe I found in a cook book called MEX-TEX by Matt Martinez. We make it at home and it is amazing. And yes, it does use chicken broth and american cheese.

[Vermin93]

American cheese + whole milk for the desired consistency is indeed the key. Makes a superior queso than Velveeta, in my opinion. For a twist, use white American cheese and make a white queso. White American can often be found by the deli counter. If a block isn't available then slices will work.

[Bill M]

This is good stuff and American cheese is used. Better tasting IMO than Velveeta.

Casa Ole Chili con Queso
Source: Casa Ole, Houston, Texas - Another oft-requested recipe from Chronicle files. This is adapted from the smallest batch Case Ole makes, which calls for 45 pounds of cheese.

5 pounds American cheese, grated
3 1/4 cups (26 ounces) water, divided
1 1/2 cups chopped onion (see note)
1 cup each chopped celery and green bell pepper (see note)
1/4 cup finely chopped jalapeno (see note)

Combine cheese and 3 cups water in the top of a double boiler and bring to a boil. Stir every 5 minutes. While cheese is melting, combine onion, celery, bell pepper and jalapeno in saucepan and add 1/4 cup water. Sauté over medium heat until vegetables come to a light boil.

When cheese has melted and is smooth, add vegetables and mix thoroughly. Simmer 5 minutes. This makes a large amount; recipe could be cut in half or thirds.

NOTE: Amounts are approximate. The file recipe calls for 13 ounces chopped onion, 9 ounces chopped celery, 10 ounces chopped bell pepper and 1 3/4 ounces chopped jalapenos.