4 Comments so far

1. slotmama on January 22, 2010 10:25 pm

   The easiest queso is:
   1 lb. Velveeta cheese
   1 can Rotel tomatoes and chilis
   Cut cheese into chunks and add Rotel. Heat, covered, in the microwave. Stir occasionally until cheese is smooth and melted.

2. shine on January 22, 2010 11:23 pm

   Authentic Chile con Queso
   Spicy roasted green chile and melted asadero and Monterey Jack cheese make a creamy queso that can be eaten with tostadas or warm corn tortillas.”
   INGREDIENTS
   2 tablespoons vegetable oil
   1/2 onion, diced
   1 tomato, diced
   10 large roasted green chile peppers, seeded and chopped
   1/2 cup shredded queso asadero (white Mexican cheese)
   1/4 cup shredded Monterey Jack cheese
   1/4 cup milk
   salt to taste
   Directions:
   Heat the vegetable oil in a skillet over medium heat. Stir in the onion and tomato; cook and stir until the onion has softened and turned translucent, about 5 minutes. Add the green chile; cook for 2 minutes then stir in the cheese and milk. Reduce heat to low and simmer, stirring frequently, until the cheese has melted.
   “This is a true chile con queso that can be eaten with tostadas or in a warm corn tortilla. This is not like the Americanized version of chili con queso that we have become used to that is a cheese dip, which I also love. This is the way my grandma used to make it. The great thing about this recipe is you can play with it and adjust it to your personal taste. If you like it cheesier add more cheese. You can’t mess this up unless you burn it.”

3. Kaylin J on January 23, 2010 12:10 am

   Make sure that you serve this dip with lots of tortilla chips. If you serve this at your next get together, your guests will never want to leave, as long as there is this dip around, it is awesome! This recipe makes about 3 cups, so you might want to double the recipe. Non-alcoholic beer can be purchased at any large food chain. Kittencal’s Red Enchilada or Taco Sauce works well for this
   3 cups (change servings and units)
   Ingredients:
   4 cups Mexican blend cheese (I use Sargento brand for this)
   3 tablespoons flour
   1 cup non-alcoholic beer
   1 (4 ounce) can green chilies (about 1/2 cup)
   1 tablespoon finely chopped cilantro (or to taste)
   1-2 jalapeno pepper, seeded and finely chopped
   salt and pepper
   taco sauce
   tortilla chips
   Directions:
   1.In a large bowl, combine the cheese and flour.
   2.In a heavy-bottomed saucepan bring the beer to a boil; reduce heat and add in the cheese/flour 1/2 cup at a time, stirring constantly until the cheese is melted.
   3.Repeat with remaining cheese mixture, stir until thickened DO NOT BOIL.
   4.Stir in chiles, cilantro, jalapeno pepper and salt and pepper to taste.
   5.Immediately pour the mixture into a glass 8-inch baking dish.
   6.Drizzle with taco sauce.
   7.Serve immediately, or keep warm in oven.

4. Rachel on January 23, 2010 1:10 am

   Buy some store bought Con Caso Cheese dip mix it with any kind of salsa and heat it in the microwave its awsome! You got to eat it with totilla chips.