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?
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.
http://groups.msn.com/SecretRestaurantRecipes/restaurantrecipes.msnw What the power of Google can do.
Do you know how to make a basic white sauce? That's all queso is, with some cheese and peppers melted in. Check this out for details: http://www.cooks.com/rec/doc/0,1715,152176-231205,00.html
Since this queso discussion has come to a close... I'm still trying to find the recipe for Taco Cabana's fajitas. Anyone? -- droxford
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.
smart ass ... add the evaporated milk (half to a full can depending on how runny you like it) in with the Velveeta and Rotel