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re: Mexican resteraunt queso
Posted on 4/11/13 at 9:07 am to Rohan2Reed
Posted on 4/11/13 at 9:07 am to Rohan2Reed
All Queso is just a mornay sauce.
Butter, flour, to make a roux. Add onions, peppers, what have you. Then milk, whisk in cheese. Its French in origins.
Butter, flour, to make a roux. Add onions, peppers, what have you. Then milk, whisk in cheese. Its French in origins.
0
Posted on 4/11/13 at 9:16 am to S
lol, DO NOT use Quesadilla cheese for queso.
You have a couple of options.
1) Just melt white american cheese. That is usually what is used.
2) Sam's sells queso cheese. It's not half bad, but not great either. (It's also just packaged american cheese)
3) I buy this stuff:
LINK
at wal mart. It recommends cutting it with milk to get the desired consistency. Instead of cutting with with milk I pour in a whole can of Rotel. It's really good and has a good consistency IMO.
All of the mexican restaurants cut their cheese with milk after it's melted. You can add as much as you want to make it as soupy as you want.
edited to fix broken link
You have a couple of options.
1) Just melt white american cheese. That is usually what is used.
2) Sam's sells queso cheese. It's not half bad, but not great either. (It's also just packaged american cheese)
3) I buy this stuff:
LINK
at wal mart. It recommends cutting it with milk to get the desired consistency. Instead of cutting with with milk I pour in a whole can of Rotel. It's really good and has a good consistency IMO.
All of the mexican restaurants cut their cheese with milk after it's melted. You can add as much as you want to make it as soupy as you want.
edited to fix broken link
This post was edited on 4/11/13 at 9:21 am
Posted on 4/11/13 at 10:11 am to LSU Jonno
Kroger has it in a can.
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