Restaurant Queso...

Discussion in 'BBS Hangout' started by firecat, Apr 6, 2005.

  1. firecat

    firecat Contributing Member

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    A combination of eating out at a Mexican restaurant and the invented foods thread got me wondering what the secret is to make restaurant style Chile con Queso. All homemade queso that I've seen is always the Velveeta and Rotel mix. I want to learn how to make the smooth, creamy queso.

    Anybody know the trick?
     
  2. JeeberD

    JeeberD Contributing Member

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    Real queso is just asadero cheese and green chile.

    Absolutely fantastic...
     
  3. rockets-#1

    rockets-#1 Contributing Member

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    I totally love restaurant queso. For me, that's the best part of eating at a Mexican restaurant. It doesn't get any better than that. Seriously, because queso at home is never close to as good. :(
     
  4. Stack24

    Stack24 Contributing Member

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    When i make it at home i usually use Velveta and Rotel ...the stuff is the bomb.
     
  5. arkoe

    arkoe Contributing Member

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    Anybody know how to make Chile's queso?
     
  6. Stack24

    Stack24 Contributing Member

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  7. bejezuz

    bejezuz Contributing Member

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  8. droxford

    droxford Member

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    Since this queso discussion has come to a close...

    I'm still trying to find the recipe for Taco Cabana's fajitas.

    Anyone?

    -- droxford
     
  9. codell

    codell Contributing Member

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    I have a great recipe for Queso that several here on CF can vouch for. Its better than resteraunt style:

    1 lb. ground turkey (you can use beef, but IMO, tastes better and is a bit lower in fat than Beef)

    Evaporated milk

    1 package of taco seasoning

    1 lb. of velvetta cheese

    1 can of Rotel tomatoes and chiles

    1 cup of water

    Brown ground turkey in large skillet. Drain. Add water and taco seasoning. Simmer until water is evaporated. Add velvetta cheese (chop up in small pieces so it won't burn and will melt faster) and rotel tomates and chiles. Cook until cheese is completely melted. Then, bake in pyrex dish in oven @ about 375 until top surface starts to bubble. Stir well and serve.
     
  10. Harrisment

    Harrisment Contributing Member

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    Is the evaporated milk just sitting on the counter for inspiration or what? :confused: ;)
     
  11. DanHiggsBeard

    DanHiggsBeard Member

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    nothing beats velveeta and the spicy rotel. Original rotel is way too bland.
     
  12. codell

    codell Contributing Member

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    smart ass ...:)

    add the evaporated milk (half to a full can depending on how runny you like it) in with the Velveeta and Rotel
     
  13. Summer Song Giver

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    you're killing me :D
     
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