Alot of you out there might say "good queso recipe, no meat, that's IMPOSSIBLE!"... well, thats what my wife wants. We tried a fantastic mexican restaurant a few years ago who used Land O' Lakes cheese to make their queso. So we bought some of that and it had great flavor but got cold/hard within a minute of taking it off the stove. What are some recipes out there for queso without meat that don't use Velveeta?
If you like that recipe, maybe you just need to keep it warm longer. Maybe just get/use a proper bowl that will retain it's heat and pre-heat that in the oven, then try your recipe again. Or a crock pot for large batches. Also, try a real mexican cheese. Easy to find in Fiesta if you live in Houston. queso oaxaca (quesillo) -- that's the classic quesadilla cheese. I'm pretty sure the original Ninfa's uses this in their legendary queso flameado (but that is far from meatless). But you'll have hardening problems with that as well. Basically all real cheeses will have harden faster than Velvetta...must keep them warm some how. btw: have you tried meat substitutes like flavored wheat roasts and seitan.
Simple one that works and everyone loves it: Half a brick of the large Velveeta One regular can of Rotel *with HABENEROS* About a half cup of half n half Cut the Velveeta into smallish cubes. Put it in a big microwave safe bowl, pour in the Rotel and the Half n Half. Microwave for about 3 minutes on high. Take it out, stir. Microwave again until it is smoothly stir-able. No meat, no fuss, quick and easy and everyone will eat it up. Little dollop of sour cream on top if you want, little spoon of chili meat if you want meat in your own helping. Yummmm
Yep, that's a classic recipe that we all love and adore. In fact, I think that recipe is on the Rotel can. But he asked for a recipe that doesn't use Velveeta.
Duhhhh I saw the no meat part, totally missed the no velveeta part. Oh well. Why not use velveeta anyway?
Because it is "Pasteurized processed cheese food" and not cheese. TexasStoke, maybe try to copy what Kraft does to velveeta and add various amounts cream (or maybe cream cheese) to the queso to keep it dippable.
Using a crockpot or other heating device for continuous heat solves your problem and lets you use your original recipe.
