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Gameday Queso Recipe/Gameday Recipe Thread
Posted on 9/2/11 at 12:51 pm
Posted on 9/2/11 at 12:51 pm
What you guys got?
My staple is my queso, which I think is quite good:
1 lb. breakfast sausage, hot if you like it spicy (ground beef is for n00bs)
1 Big Block of Velveeta
1 lb. Monterrey Jack or Cheddar Jack cheese
10 oz. Cracker Barrel Extra Sharp Cheddar
2 gloves of garlic, minced
3 cans of Rotel, hot or mild depending on how spicy you like it.
1) Saute the Garlic in a little bit of olive oil
2) Toss in the sausage and cook. You want it nice and broken down, so it spreads throughout the cheese generously.
3) Cube all your cheeses. I suggest small cubes for the Cracker Barrel, as it's thick and difficult to melt down.
4) In a large pot over medium heat, throw in your Velveeta first with one can of Rotel (make sure rotel is on the bottom so the Velveeta doesn't stick and burn). It melts the easiest and will be thinnest. Then add the other cheeses + Rotel. If the mixture is still too thick, you can add milk, or another can of Rotel, why not?
Usually comes out pretty thick and tasty, and a lot better than just using meat + rotel + Velveeta.
I've tried incorporating additional spices, but there's really no need with all the flavor of the sausage.
Any suggestions for additional things to add?
How do you make yours?
What are some other good Gameday recipes?
My staple is my queso, which I think is quite good:
1 lb. breakfast sausage, hot if you like it spicy (ground beef is for n00bs)
1 Big Block of Velveeta
1 lb. Monterrey Jack or Cheddar Jack cheese
10 oz. Cracker Barrel Extra Sharp Cheddar
2 gloves of garlic, minced
3 cans of Rotel, hot or mild depending on how spicy you like it.
1) Saute the Garlic in a little bit of olive oil
2) Toss in the sausage and cook. You want it nice and broken down, so it spreads throughout the cheese generously.
3) Cube all your cheeses. I suggest small cubes for the Cracker Barrel, as it's thick and difficult to melt down.
4) In a large pot over medium heat, throw in your Velveeta first with one can of Rotel (make sure rotel is on the bottom so the Velveeta doesn't stick and burn). It melts the easiest and will be thinnest. Then add the other cheeses + Rotel. If the mixture is still too thick, you can add milk, or another can of Rotel, why not?
Usually comes out pretty thick and tasty, and a lot better than just using meat + rotel + Velveeta.
I've tried incorporating additional spices, but there's really no need with all the flavor of the sausage.
Any suggestions for additional things to add?
How do you make yours?
What are some other good Gameday recipes?
This post was edited on 9/3/11 at 10:29 am
6
Posted on 9/2/11 at 12:56 pm to OBUDan
That sounds really good. I usually just do regular Ro-Tel/Velveta, but I'm gonna try this. Thanks.
Posted on 9/2/11 at 2:42 pm to OBUDan
Sounds pretty good. 
If i'm just whipping up something quick i'll just do the normal velveeta and rotel and throw in a can of these for some substance, not bad IMO
If i'm just whipping up something quick i'll just do the normal velveeta and rotel and throw in a can of these for some substance, not bad IMO
Posted on 9/2/11 at 3:43 pm to Hubbhogg
Never tried that. Interesting.
I made the above recipe once with a differently styled Rotel and it came out very Chili Con Carne-ish. Wasn't bad.
I made the above recipe once with a differently styled Rotel and it came out very Chili Con Carne-ish. Wasn't bad.
Posted on 9/2/11 at 4:02 pm to OBUDan
ive used wolf brand chili, no beans, with rotel, velveeta.. pretty good..
also, rotel, velveeta, sausage and cream of celery or mushroom is decent..
also, rotel, velveeta, sausage and cream of celery or mushroom is decent..
Posted on 9/2/11 at 4:39 pm to Ole Geauxt
Black Bean Dip
1 package chive and onion cream cheese, softened
1 can rotel, drained or 8 oz salsa
1 can black beans, drained
8 oz. Shredded Mexican cheese
4-6 thinly sliced green onion tops
-in a round dish, spread softened cream cheese
-top with drained black beans
-pour drained rotel or salsa over beans
-top with cheese and green onions
-pop in oven @350 until cheese is melted and bubbly
Serve with tortilla chips, pita chips or Fritos. Get it while its hot b/c it disappears quick.....
1 package chive and onion cream cheese, softened
1 can rotel, drained or 8 oz salsa
1 can black beans, drained
8 oz. Shredded Mexican cheese
4-6 thinly sliced green onion tops
-in a round dish, spread softened cream cheese
-top with drained black beans
-pour drained rotel or salsa over beans
-top with cheese and green onions
-pop in oven @350 until cheese is melted and bubbly
Serve with tortilla chips, pita chips or Fritos. Get it while its hot b/c it disappears quick.....
Posted on 9/2/11 at 4:40 pm to Geaux2Hell
Sounds pretty good... sorta like a hot mexican layer dip?
Posted on 9/2/11 at 4:44 pm to OBUDan
Use white American cheese from the deli. Just get them to cut off a pound. Sauté some diced onions and jalapeños. Muy excellente.
Posted on 9/2/11 at 5:25 pm to CC
quote:
Sounds pretty good... sorta like a hot mexican layer dip?
yeah, pretty much my go to dip. Much cheaper and easier than making a 7 layer taco dip (old standby)
Posted on 9/2/11 at 8:00 pm to Geaux2Hell
i'm going to have to give it a go.
Posted on 9/2/11 at 8:14 pm to OBUDan
Got 3 ripe avocados on hand, will probably make some guacamole!
Posted on 9/2/11 at 8:28 pm to TinyTigerPaws
Can I come over?
Posted on 9/2/11 at 9:23 pm to OBUDan
1 lb ground beef
1 lb sausage
1 block of velveeta
3 cans cream of mushroom soup
1 sweet onion
brown meat, chop onion and cube cheese
combine all ingredients in a large pot and simmer until hot
1 lb sausage
1 block of velveeta
3 cans cream of mushroom soup
1 sweet onion
brown meat, chop onion and cube cheese
combine all ingredients in a large pot and simmer until hot
Posted on 9/2/11 at 10:14 pm to mla0003
We do a couple. One mild, and one HOT, like I like it.
The first is velveeta, rotel, half a thing of cream cheese, some spinach, some cooked bacon crumbled into the mix. It's delicious.
Then for the more adventurous, velveeta, hot rotel, chopped onion, chopped fresh garden bellpepper, garlic, 1/4 block of cream cheese, fresh jalapenos and habaneros from my garden. Your nose runs the whole time you're eating it, but it's SO good!!!
The first is velveeta, rotel, half a thing of cream cheese, some spinach, some cooked bacon crumbled into the mix. It's delicious.
Then for the more adventurous, velveeta, hot rotel, chopped onion, chopped fresh garden bellpepper, garlic, 1/4 block of cream cheese, fresh jalapenos and habaneros from my garden. Your nose runs the whole time you're eating it, but it's SO good!!!
Posted on 9/2/11 at 10:19 pm to LSUtgrgrl
Hot damn, penos and habaneros! Holy taste bud burn.
Posted on 9/2/11 at 11:08 pm to OBUDan
Bookmarking so I can find later...
Posted on 9/3/11 at 12:11 am to LSUJuice
I'm making something new to me tomorrow.
Jalapeno's stuffed with a mixture of cream cheese, cilantro, sun dried tomatoes and garlic. Wrapped in bacon and grilled.
I was going to go with some kid of marinated grilled duck breast but after a check of the "game freezer" tonight most of my duck breasts are freezer burned so I'm scrambling to find a plan B.
Jalapeno's stuffed with a mixture of cream cheese, cilantro, sun dried tomatoes and garlic. Wrapped in bacon and grilled.
I was going to go with some kid of marinated grilled duck breast but after a check of the "game freezer" tonight most of my duck breasts are freezer burned so I'm scrambling to find a plan B.
Posted on 9/3/11 at 12:26 am to Lsuhoohoo
Let's see. Depending on who's coming over or if I'm headed to a friend's, I'll fix various stuff. Some recent tasty gameday treats I've been throwing together......
- I like to cut up boneless, skinless chicken breast into bite-sized pieces, wrap in bacon (with a toothpick to hold it together), dredge in a mix of brown sugar and chili powder (to taste), then bake at 350 degrees for about 30 mins (or until done). They always seem to be a hit with the boyfriend and his crew.
- This Beer Cheese recipe is pretty much a staple at our gameday events. I usually don't do New Albanian but instead opt for Bluegrass Brewing Co. Nut Brown Ale or Dark Star Porter depending on my mood.
- Fixed these Green Chili Won Tons (with Avocado Dip) for Derby and they were a hit. They're on the menu for tomorrow.
- I like to cut up boneless, skinless chicken breast into bite-sized pieces, wrap in bacon (with a toothpick to hold it together), dredge in a mix of brown sugar and chili powder (to taste), then bake at 350 degrees for about 30 mins (or until done). They always seem to be a hit with the boyfriend and his crew.
- This Beer Cheese recipe is pretty much a staple at our gameday events. I usually don't do New Albanian but instead opt for Bluegrass Brewing Co. Nut Brown Ale or Dark Star Porter depending on my mood.
- Fixed these Green Chili Won Tons (with Avocado Dip) for Derby and they were a hit. They're on the menu for tomorrow.
This post was edited on 9/3/11 at 12:29 am
Posted on 9/3/11 at 3:38 am to OBUDan
Chili cheeze dip:
1 large block of velveeta cheese sliced/diced up
2 cans of hormel turkey chili (no beans)
2 cans of Rotel
Slow cook in crockpot and enjoy
1 large block of velveeta cheese sliced/diced up
2 cans of hormel turkey chili (no beans)
2 cans of Rotel
Slow cook in crockpot and enjoy
Posted on 9/3/11 at 7:57 am to DeathValleyBlades
A Rotel Dip Primer
It's a football season staple,as necessary cable or satellite TV.But, I do not care for the consistency of the standard recipe...too thick.So, I do this and like it much better:
1 can Rotel Chunky style
1 lb mild Mexican Velveeta
1/2 can water
1 t crushed red pepper
Use a double boiler to melt the cheese, Rotel, pepper and 1/2 of a Rotel can of water. Creates a smoother dip with plenty of heat.
And, FWIW,I prefer it without browned sausage,etc. I'm a redneck purist when it comes to my Rotel Dip.
It's a football season staple,as necessary cable or satellite TV.But, I do not care for the consistency of the standard recipe...too thick.So, I do this and like it much better:
1 can Rotel Chunky style
1 lb mild Mexican Velveeta
1/2 can water
1 t crushed red pepper
Use a double boiler to melt the cheese, Rotel, pepper and 1/2 of a Rotel can of water. Creates a smoother dip with plenty of heat.
And, FWIW,I prefer it without browned sausage,etc. I'm a redneck purist when it comes to my Rotel Dip.
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