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Started By
Message
Velveeta Queso Blanco. Don't Hate on It!!!
Posted on 7/22/14 at 6:05 pm
Posted on 7/22/14 at 6:05 pm
Add a can of Rotel , 1/2 can of water, and a minced cayenne pepper. 
This post was edited on 7/22/14 at 6:16 pm
7
Posted on 7/22/14 at 6:10 pm to OTIS2
Where's the queso part?
Posted on 7/22/14 at 6:12 pm to OTIS2
Chemical "cheese".
Posted on 7/22/14 at 6:14 pm to OTIS2
I don't trust a man who doesn't like Velveeta dip
Posted on 7/22/14 at 6:15 pm to DonChowder
I was assuming you guys would figure that the cheese was a given. I'll fix the OP .
Posted on 7/22/14 at 6:17 pm to OTIS2
Pics?
Posted on 7/22/14 at 6:17 pm to Uncle JackD
quote:Me either. Smacks of communism and a Cold War plant IMHO.
I don't trust a man who doesn't like Velveeta dip
Posted on 7/22/14 at 6:19 pm to OTIS2
Isn't there a Mexican cheese to sub for Velveeta? What do the Mexicans use?
Posted on 7/22/14 at 6:19 pm to HeadyBrosevelt
quote:
Pics?
My Image shack account is on the blink.
Posted on 7/22/14 at 6:27 pm to Gris Gris
quote:
What do the Mexicans use?
They sub it out to the Salvadorians.
Posted on 7/22/14 at 6:36 pm to Gris Gris
quote:
What do the Mexicans use?
Why the hell do you think their swimming the Pecos by the thousands? They've heard of the goodness that is Veveeta Queso Blanco, Otis Style, and they can't be held back. Like ants at a picnic.
I do apologize.
Posted on 7/22/14 at 6:37 pm to OTIS2
throw in some chopped up chorizo and I'm all over it
Posted on 7/22/14 at 6:38 pm to Gris Gris
can be found at your local wal marks
and otis, i am a believer
Posted on 7/22/14 at 7:00 pm to S
Queso Oaxaca rather than fresca is the traditional cheese for queso. But you can use Monterrey Jack or cheddar. Make a bechamel sauce and slowly add cheese.Then add roasted jalapenos, serranos or Hatch chiles, onion, cilantro and peeled tomatoes. I've never understood the obsession with Rotel. It ain't that good and it is just as easy to get fresh stuff.
Posted on 7/22/14 at 7:03 pm to OTIS2
I love velvetta occasionally
Posted on 7/22/14 at 7:18 pm to Zappas Stache
quote:
Queso Oaxaca rather than fresca is the traditional cheese for queso. But you can use Monterrey Jack or cheddar. Make a bechamel sauce and slowly add cheese.Then add roasted jalapenos, serranos or Hatch chiles, onion, cilantro and peeled tomatoes. I've never understood the obsession with Rotel. It ain't that good and it is just as easy to get fresh stuff.
That sounds so good. I haven't dealt with Mexican cheeses much and I get confused between the ones that melt and the ones that don't.
I like Rotel tomatoes fine for some things and I like Velveeta for a few things. I'll eat Rotel dip until I'm sick if you put it in front of me and I'm hungry, particularly with ground beef and/or sausage in it. I like your suggestions, though. I love a good queso fundido, also.
Posted on 7/22/14 at 7:30 pm to OTIS2
My bad food person junk food confession is rotel dip. And yes that queso cheese is good
Posted on 7/22/14 at 8:14 pm to Rohan2Reed
quote:
throw in some chopped up chorizo and I'm all over it
Posted on 7/22/14 at 8:21 pm to Zappas Stache
quote:
I've never understood the obsession with Rotel.
That's sad. Rotel is for a Southerner as Spam is for a Hawaiian...like moose meat for an Inuit .
This post was edited on 7/22/14 at 8:22 pm
Posted on 7/22/14 at 8:25 pm to OTIS2
I open up a can, drain it and eat it by itself pretty regularly.
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