Anyone in here have any recipes for Chile Con Queso? El Charro off of Dairy Ashford and Wittington has the best queso I've ever had. I think what makes their's good is they put sour cream in it. I want to make some homemade queso but I dont know how to make it where it tastes better then just melted nacho cheese.
Rotel is what you need. 1 can Rotel tomatoes and chilies 1 lb. Velveeta cheese You can add more stuff to spice it up. I think people add cream of chicken soup too.
I pretty much do what Meowgi does, but try this out. It comes out great. Velveeta brick 1 can rotel tomatoes 1 chorizo sausage Shred the sausage into a bowl. Add cheese and tomatoes and microvave one minute at a time stirring after every minute . Be sure and cut up the cheese first. Takes about eight minutes.
i use taco seasoning.. in a pack then for the meat, pick what you want, have used Chicken, or Turkey or Beef mince and also made a bean version but damn never thought of using Chorizo, thanks Fatty
Smeg is right. Everyone loves my queso. Its addicting. 1 pound ground turkey 1 pack of taco seasoning (mild) 1 small can of condensed milk 1 can of Rotel tomatoes/chiles (mild) 1 lb. of Velveet Cook turkey in skillet till brown. Drain. Add two cups of water, condensed milk and taco seasoning. Cook until water is evaporated. Add Rotel and Velveeta cheese (make sure and cut the block into small pieces before you add it in (melts faster). Cook unit cheese is completely melted. Put in pyrex baking dish and place in 350 degree oven until it starts bubbling. Done.
With football season about to get in full swing I'll be sure to try this out soon. I'm a little hesitant about the turkey though...does it really taste better than ground beef in queso? I'll give it a shot.
Agreed. I also cannot stand Rotel in queso. I go with the brick of Velveeta, 1/4 cup of milk and about 1-1 1/2 cup of your favorite salsa. Warm it on medium heat for 5, stir, 3 more, stir, then high for 2 minutes. If you've got a case of the runs this will plug ya right up.
Felix's Chili Con Queso as served at the Montrose at Westheimer institution (It's orange...it looks greasy and is heaven in a bowl) 1 Small Onion, Chopped 1/2 cup chopped tomato (canned or fresh) 4 tablespoons paprika 3/4's cup corn oil 1/2 cup flour 1 cup water 1 pound grated American (or velveeta) 1/2 Tablespoon Salt Red pepper to taste (1/2 to 1 teaspoon rec) Saute onions, tomato and Paprika til onions are transperant Stir Water and Flour together to make a paste then add to onion/tomato mixture to thicken (heat should be very low at this point) Add grated cheese, salt and red pepper. Other than low heat the recipe is very vague about how to cook it...but when I cooked it on my stovetop it took the better part of 90 minutes on very low heat.
I haven't had ground beef in a long time. The wife and I eat ground turkey and ground chicken instead (even for burgers and spaghetti/lasagna). I have never been able to tell the difference between ground beef/turkey taste wise, but there seems to be alot less fat in the turkey. Ground chicken does have a diff taste, but not much. Its still very good in italian dishes. Anyway, in the queso, the turkey tastes awesome. Its good stuff.
BTW, on that recipe ..i had a step wrong add the condensed milk AFTER the water has evaporated, not before
My 450 lb Aunt Clara's queso recipe- rotel tomatoes velvetta packet of Lipton's onion dip mix packet of ranch dressing powder melt, stir, angina attacks and enjoy!
let me first say i really love a good chili con queso and its one of the first things i sample on a menu. that being said, i cant remember one good hole in the wall tex mex joint that served velveeta queso. the best queso ive ever had, actually, came from a small place called xochimilco. anyway, most of these places use a similar recipe it seems- whitish cheese and some type of chili pepper, maybe some onions. i did some digging and i found most places are using white american cheese with a few poblanos and im sure some other stuff (these 2 are the only ingredients i can ever get anyone to reveal...) does anyone know the kind of queso im talking about and if so, have you heard SPECIFIC recipes? i can never get it to taste like in the restaurants...
I am not being rude, but I will ALWAYS try food that bigger people like b4 anything else....IT HAS TO BE GOOD..right???
