Apparently, lemon juice + baking soda is the key to making “unnaturally gooey” queso, using real cheese!!
Its funny that you had chocolte in this funny recipe. I have always added a few nibs of chocolate to my Chili, Aztec Style
Tried this yesterday. It works great!! Why didn’t I know about this 20yrs ago… since the vid is metric, here’s my ratio translation: —————————————————- Makes roughly 1 Pint of gooey Queso: 1 large lemon 1/2 tsp baking soda (Mix that off of heat. The vid looks like he has it on the stove, but that’s not needed.) add 1/3 cup water or milk Melt 8 oz bag of shredded mild cheddar or Mexican mix then add whatever else you like. I think this amt would accommodate about 1/2 can of rotel. Maybe more.
Nah, bechamel sauce is more effort than necessary, not as gooey, not as reusable; but most importantly, it messes with the flavor more than I want. The baking soda + lemon juice way with good cheese is pure melted cheese flavor, super quick to make, reusable by just microwaving, and makes no added mess.
1 double boiler 1 lb of boars head white american cheese from the deli counter 1 large container of *hot* HEB pico (use to taste, I usually go 2/3 and save the rest for guac) cumin, roasted garlic (use to taste) splashes of milk as needed to thin Heat. Eat.
