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Recipe Requested Queso Dip

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Colin

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Something that I have struggled to make in the past is queso. I was wondering what techniques work best in preparing this dish. Double boiler? Cornstarch thickened? Mornay? It would also be helpful to hear your recipes for this dish. Thanks!
 

applepieforbreakfast

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Pretty sure Velveeta is the go-to for "traditional" Tex-Mex queso. Throw in some Rotel, or diced tomatoes, peppers, maybe a little onion, and some cilantro (basically pico de gallo).
Maybe throw in some seasoned ground beef or chorizo for a little extra kick.
 

Colin

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My current recipe uses half white American half pepper jack cheese tossed in cornstarch melted down in a double boiler and thinned with evaporated milk. I finish with cumin, granulated garlic, onion powder, green chilies, and cilantro. I have always been skeptical of Velveeta. Just not my cup of tea. The chorizo is a good tip.
 

McMan

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Wait, Queso's not just velveeta and ro-tel in one of those little crock pots?!
 

Colin

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I would say that adding american cheese in queso has the same effect that velveeta does. Personally, I am not a huge fan of velveeta. The restaurant cooks I have talked to have mentioned supermelt. I wonder how it compares to velveeta?
 

Bensbites

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My current recipe uses half white American half pepper jack cheese tossed in cornstarch melted down in a double boiler and thinned with evaporated milk. I finish with cumin, granulated garlic, onion powder, green chilies, and cilantro. I have always been skeptical of Velveeta. Just not my cup of tea. The chorizo is a good tip.
This sounds delicious!
 

Michi

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So, inspired by this thread, I decided to give this a go. I used this recipe for Queso Dip as the starting point.

Modifictions:
  • I added one very finely diced jalapeño chilli.
  • For the cheese, I used 50% mature cheddar, 25% Red Leicester, and 25% mozzarella.
I'm happy with the way this turned out. Very close to what I've eaten at Mexican restaurants.
IMG_3872.JPG
 
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