Queso Recipe

[Axxe55]

It's been a long while since I've bought it myself. Not sure where it is these days.

Shouldn't it be in the dairy section with all the other cheeses?

 

[AZ Refugee]

HEB carries a block American Cheese. You can find it in the cheese section, its only a 1 pound brick though.

 

[toddnjoyce]

1 can Rotel for each pound of Velveeta or similar.

We tend to use the H‑E‑B queso blanco bar for the base.
Add ins:
- Chorizo, cooked and drained
- roasted Hatch chili’s
- Loose taco-seasoned chicken sausage (drained)
- taco meat (drained)

 

[Axxe55]

1 can Rotel for each pound of Velveeta or similar.

We tend to use the H‑E‑B queso blanco bar for the base.
Add ins:
- Chorizo, cooked and drained
- roasted Hatch chili’s
- Loose taco-seasoned chicken sausage (drained)
- taco meat (drained)

I'd use that to make some killer nachos!

 

[jordanmills]

I am no fan of over processed foods, and con queso is included. Giving a choice I take Queso flameado every time.

Yeah that is a reasonable concern. By the time it's extruded into the block, it isn't really cheese any more, it just partially contains stuff that used to be cheese.

Get real cheese, shred it, and add a teaspoon of sodium citrate, water or beer, and veggies as desired: https://texags.com/forums/67/topics/2379170

 

[baboon]

Yeah that is a reasonable concern. By the time it's extruded into the block, it isn't really cheese any more, it just partially contains stuff that used to be cheese.

Get real cheese, shred it, and add a teaspoon of sodium citrate, water or beer, and veggies as desired: https://texags.com/forums/67/topics/2379170

What still blows my mind is my buddy who is a chef still eats that Kraft cheese food slices that are individually wrapped.

• Pasteurized process cheese, which is made from one or more cheeses (excluding certain cheeses such as cream cheese and cottage cheese but including American cheese). Moisture not more than 41 percent; fat in the solids, not less than 49 percent.
• Pasteurized process cheese food, which is made from not less than 51 percent by final weight of one or more "optional cheese ingredients" (similar to the cheeses available for pasteurized process cheese), mixed with one or more "optional dairy ingredients" (milk, whey, etc.), and which may contain one or more specified "optional ingredients" (nondairy). Moisture must be <44 percent, and fat content >23 percent.
• Pasteurized process cheese spread, which is made similarly to pasteurized process cheese food but must be spreadable at 70 °F. Moisture must be between 44-60 percent, and fat content >20 percent.

 

[Pops1955]

That is probably the best method for sure, but most people are probably going to use a microwave. Just easier and quicker.

we use a crock pot

 

[Axxe55]

we use a crock pot

Never thought about using a crock pot. Great idea!

 

[Pops1955]

My wife's recipe.

2 jars of Ragu Double Cheddar Sauce.
2 small cans of Rotel tomatoes and green chiles.
1 small onion, finely diced.
finely diced jalapeno peppers. (use as wanted for spiciness!)
1 small can, cream of mushroom soup.
1 pound of sausage, regular or hot. (she has used deer sausage and it works very well with this recipe.)

Brown and crumble the sausage. Drain all the fat from it. saute the onions and jalapenos in the sausage drippings. Drain all the fat from them as well.

Mix and heat the remaining ingredients and incorporate the sausage, onions and peppers into it. Mix well.

Got to try this. Sounds delicious.

 

[Axxe55]

Got to try this. Sounds delicious.

It is good. I will get a bowl and some chips and before I know it, the bag of chips is empty!

 

[sidebite252]

1 can Rotel for each pound of Velveeta or similar.

We tend to use the H‑E‑B queso blanco bar for the base.
Add ins:
- Chorizo, cooked and drained
- roasted Hatch chili’s
- Loose taco-seasoned chicken sausage (drained)
- taco meat (drained)

Man Hatch Chili’s are hard to come by in North Texas. What’s the closest thing to a chili from Hatch? (I’m guessing all Hatch chili’s come from Hatch, NM?)

 

[Axxe55]

Man Hatch Chili’s are hard to come by in North Texas. What’s the closest thing to a chili from Hatch? (I’m guessing all Hatch chili’s come from Hatch, NM?)

Just the regular green chilis?

 

[Pops1955]

Man Hatch Chili’s are hard to come by in North Texas. What’s the closest thing to a chili from Hatch? (I’m guessing all Hatch chili’s come from Hatch, NM?)

GOYA

 

[baboon]

I'd use that to make some killer nachos!

Nachos are far better with real cheddar or jack! The more I read of velveeta dips, the less I think nachos.

Had steaks tonight with what more or less nachos O'Brian. Bacon & shallots on top of friench fries, then finished with real cheddar. Hell they were so good the sour cream didn't even come out.

 

[toddnjoyce]

Man Hatch Chili’s are hard to come by in North Texas. What’s the closest thing to a chili from Hatch? (I’m guessing all Hatch chili’s come from Hatch, NM?)

Hatch vs Anaheim chili is about subtle differences as they all taste essentially the same, with Hatch being a little spicier. Anaheims really are Hatch chilis that were transplanted.

Rotel has a fire roasted tomato and green chili product, that’s pretty good, so does Goya. Either can be used in a pinch.

 

[SA_Steve]

I've tried several types of Mexican white cheeses trying to get something like the restaurants serve. Big fail so far.

 

[jordanmills]

What still blows my mind is my buddy who is a chef still eats that Kraft cheese food slices that are individually wrapped.

• Pasteurized process cheese, which is made from one or more cheeses (excluding certain cheeses such as cream cheese and cottage cheese but including American cheese). Moisture not more than 41 percent; fat in the solids, not less than 49 percent.
• Pasteurized process cheese food, which is made from not less than 51 percent by final weight of one or more "optional cheese ingredients" (similar to the cheeses available for pasteurized process cheese), mixed with one or more "optional dairy ingredients" (milk, whey, etc.), and which may contain one or more specified "optional ingredients" (nondairy). Moisture must be <44 percent, and fat content >23 percent.
• Pasteurized process cheese spread, which is made similarly to pasteurized process cheese food but must be spreadable at 70 °F. Moisture must be between 44-60 percent, and fat content >20 percent.

Yep, they get pretty torturous with the definitions.

Kraft singles and the like have their place. But it's usually in the trash.

 

[SQLGeek]

Nachos are far better with real cheddar or jack!

That's the only way we make them.

 

[Axxe55]

Just curious as how to others make nachos.

Mine are quite simple, but I'm always looking for different variations to try out.

I use the round chips usually. Cover them with some refried beans, some shredded Mexican blend cheese, and topped with sliced pickled jalapenos. If I happen to have some, some sliced smoked chicken or taco meat before the cheese and jalapeno.

 

[jordanmills]

Just curious as how to others make nachos.

Mine are quite simple, but I'm always looking for different variations to try out.

I use the round chips usually. Cover them with some refried beans, some shredded Mexican blend cheese, and topped with sliced pickled jalapenos. If I happen to have some, some sliced smoked chicken or taco meat before the cheese and jalapeno.

That's about it. Stick it under the broiler, then top with a dab of sour cream and some salsa.

I also like pulled pork nachos, with pulled pork, barbecue sauce, and a little more sour cream. They're kind of fake almost east texas "nachos" but they taste great when you have a craving.