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!
This sounds delicious!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.