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Cowboy Queso
Posted on 10/15/24 at 2:46 pm
Posted on 10/15/24 at 2:46 pm
Posted on 10/15/24 at 4:58 pm to dchog
that's how we make queso minus the corn Velvetta milk meat rotel and seasoning. pretty normal plus any cheese we have on hand to add.
Posted on 10/15/24 at 5:16 pm to dchog
Chorizo is a tasty substitute for ground beef or 50/50
Posted on 10/15/24 at 6:06 pm to TTU97NI
I made it for my church that plays volleyball on Sunday evenings and had some good reviews.
Posted on 10/15/24 at 9:05 pm to dchog
I made the meat church smoked queso over the weekend, and I didn’t like it at all. Sucks because I love queso, but something about it just wasn’t great to me. Maybe it was the smoked guda. I generally like a white queso better
Posted on 10/15/24 at 11:05 pm to PerplenGold
quote:
Chorizo is a tasty substitute for ground beef or 50/50
I like the idea taste wise but wouldn’t it be too oily? Maybe could brown it and somehow drain?
Posted on 10/16/24 at 9:40 am to PerplenGold
quote:
Chorizo is a tasty substitute
We make it with Jimmy Dean breakfast sausage which is
Posted on 10/16/24 at 10:28 am to Havoc
quote:
I like the idea taste wise but wouldn’t it be too oily? Maybe could brown it and somehow drain?
It will mix into the cheese. Turn it a bit red in color but you could drain it too. Restaurants often lump it on top of the cheese when serving. It gets mixed in as you dip chips.
Move it to a paper towel after browning.
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