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Started By
Message
re: How do I make Mexican Cheese Dip
Posted on 8/14/17 at 1:57 pm to tigerbater
Posted on 8/14/17 at 1:57 pm to tigerbater
quote:
white queso from Costco
Mama Queso Damn right, I can drink that stuff
0
Posted on 8/14/17 at 1:59 pm to Tds & Beer
This post was edited on 8/14/17 at 2:03 pm
Posted on 8/14/17 at 2:01 pm to Breesus
quote:
Option 1: Call Sysco.
NO NO NO
THOSE RESTAURANTS HAVE MARIA AND PABLO DICING PEPPERS AND PRESSING CHEESE!
Posted on 8/14/17 at 2:11 pm to Volvagia
I do the Velveeta Rotel thing, but add Chorizo
Posted on 8/14/17 at 2:52 pm to golfntiger32
I go to a Mexican restaurant and get an order to-go. Save yourself some time and just to that.
Posted on 8/14/17 at 3:21 pm to tigerbater
quote:
he white queso from Costco
Way too salty for us.
Posted on 8/14/17 at 5:06 pm to convertedtiger
Must be your chips. I don't find it salty at all.
Posted on 8/14/17 at 5:44 pm to Tds & Beer
Start with this. It's a classic basic queso. Then change it up as you see fit the next go around
quote:
Mi Tierra’s Chile Con Queso
1 cup Velveeta, cut into pieces
1 cup grated sharp cheddar cheese
1/2 cup heavy cream
1 tablespoon minced jalapeno
1/4 cup minced tomato
1/4 cup minced onion
Combine the cheeses in a double boiler, microwave or slow cooker and heat gently until the cheeses melt. Add the cream and stir until smooth. Add remaining ingredients and stir well.
Makes 2 cups
Posted on 8/14/17 at 10:15 pm to Tds & Beer
Austin slow burn hot. Look it up, buy it and never look back.
Posted on 8/15/17 at 11:16 am to convertedtiger
quote:must be your chips
quote:
he white queso from Costco
Way too salty for us.
Posted on 8/15/17 at 11:25 am to golfntiger32
quote:
I do the Velveeta Rotel thing, but add Chorizo
Add a can of Hormel Chili.
Now someone here post the green avocado sauce from Ninfa's.
Posted on 8/15/17 at 12:18 pm to 91TIGER
I am not a fan of Velveeta or other processed cheese (easy melt) stuff. It's ok, but far inferior to real cheese.
Listen to 91TIGER. Order some food grade sodium citrate on amazon. Buy whatever cheese you want (Mexican Shredded, Monterrey Jack) whatever. This will make the best queso. I doubt most mexican places use it however, but this is even better, and I know some do.
The sodium citrate allows about any type of cheese to melt into a sauce without burning. Add some chopped green chilis and jalapenos and you will have a great queso dip.
Listen to 91TIGER. Order some food grade sodium citrate on amazon. Buy whatever cheese you want (Mexican Shredded, Monterrey Jack) whatever. This will make the best queso. I doubt most mexican places use it however, but this is even better, and I know some do.
The sodium citrate allows about any type of cheese to melt into a sauce without burning. Add some chopped green chilis and jalapenos and you will have a great queso dip.
This post was edited on 8/15/17 at 12:20 pm
Posted on 8/15/17 at 1:13 pm to SUB
SUB the reason most Mexican places don't use those cheeses exclusively is because of the clump factor. I worked at a Mexican restaurant for a year and was told that was the reason we added government cheese to the queso. Otherwise you get the Felix Queso style stuff.
Posted on 8/15/17 at 1:16 pm to Jackalope
You are correct, which is why I said you need to add sodium citrate, which eliminates the clumps.
Posted on 8/15/17 at 1:23 pm to SUB
argh don't make me read things. Simple bullet points ;)
Posted on 8/15/17 at 1:38 pm to Jackalope
That looks like it was removed in surgery.
Posted on 8/15/17 at 1:50 pm to SUB
quote:
processed cheese
quote:
inferior to real cheese
Read up a bit. Processed cheese can be real cheese. I spent a few minutes with a food scientist in May and she was a good source of info on the subject.
Posted on 8/15/17 at 1:57 pm to Jackalope
I don't think I've ever seen a queso dip that looks like that.
Posted on 8/15/17 at 2:04 pm to Gris Gris
quote:
I don't think I've ever seen a queso dip that looks like that.
quote:
That looks like it was removed in surgery.
That's what queso looked like before the 50s
Posted on 8/15/17 at 2:47 pm to Tds & Beer
I can confirm that RatlTrap was correct on page one with this queso recipe.
I went a bought a half pound of the land o lakes white american cheese today and used milk in place of heavy cream and it was incredible. I used diced jalapenos in place of diced green chilies and I added a tiny bit of cayenne. It was awesome and very close to what you get at the random mexican restaurants.
I went a bought a half pound of the land o lakes white american cheese today and used milk in place of heavy cream and it was incredible. I used diced jalapenos in place of diced green chilies and I added a tiny bit of cayenne. It was awesome and very close to what you get at the random mexican restaurants.
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