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Restaurant Queso...
Tags:  learn, mexican, restaurant, secret Tags
firecat is offline Old 04-06-2005, 01:33 AM   #1
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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?
 
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JeeberD is offline Old 04-06-2005, 01:36 AM   #2
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Real queso is just asadero cheese and green chile.

Absolutely fantastic...

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rockets-#1 is offline Old 04-06-2005, 01:59 AM   #3
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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.
 
Stack24 is offline Old 04-06-2005, 02:02 AM   #4
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When i make it at home i usually use Velveta and Rotel ...the stuff is the bomb.

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arkoe is offline Old 04-06-2005, 03:29 AM   #5
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Anybody know how to make Chile's queso?

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Stack24 is offline Old 04-06-2005, 03:53 AM   #6
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Quote:
Originally posted by arkoe
Anybody know how to make Chile's queso?
http://groups.msn.com/SecretRestaura...ntrecipes.msnw

What the power of Google can do.

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bejezuz is offline Old 04-06-2005, 08:35 AM   #7
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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,...231205,00.html
 
droxford is offline Old 04-06-2005, 08:42 AM   #8
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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
 
codell is offline Old 04-06-2005, 08:52 AM   #9
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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.
 
Harrisment is offline Old 04-06-2005, 09:16 AM   #10
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Quote:
Originally posted by codell
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.
Is the evaporated milk just sitting on the counter for inspiration or what?

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DanHiggsBeard is offline Old 04-06-2005, 09:18 AM   #11
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nothing beats velveeta and the spicy rotel. Original rotel is way too bland.
 
codell is offline Old 04-06-2005, 09:28 AM   #12
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Quote:
Originally posted by Harrisment
Is the evaporated milk just sitting on the counter for inspiration or what?
smart ass ...

add the evaporated milk (half to a full can depending on how runny you like it) in with the Velveeta and Rotel
 
Summer Song Giver is offline Old 04-06-2005, 10:49 AM   #13
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Quote:
Originally posted by Harrisment
Is the evaporated milk just sitting on the counter for inspiration or what?
you're killing me :D

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