How do you make Queso?

I want to learn how to make some queso. I love nachos, and I mean, I could eat that as every meal. I want to know how to make that fresh queso.

Also, whenever I buy that nacho cheese queso (read: fake pasteurized cheese.), I don't like it, it doesn't taste fresh, and it gets the chips soggy really fast. Does anyone here make their own queso. Damn, I am hungry.

I know about Velveeta, but that's not authentic enough for me.
Let's hear some of your recipes.

 

hungry for queso at 8:30 in the AM? what did you do last night?!?

 

Velvetta's the best, with some type of meat and rotell tomato's.

But as far as real cheese, someone would have to know their cheese I would think. Not every cheese will work that great.

My guess, would be to do it similar to fondu. Minus the wine.

 

Here is my take on Queso:

1.5 - 1.75 lbs hamburg

1 lb block of Velveeta

1 packet McCormic's Taco seasoning (Mild, Hot, your choice)

2 cans Campbell's Cream of Chicken Soup

1 cup water


Chop up velveeta into small cubes, melt in a pot over medium heat.

Cook hamburg, drain grease, then add taco seasoning and UP TO 1 cup water, just enough to mix in seasoning.

Add hamburg to cheese, and add two cans of cream of chicken soup.

Stir together, keep heated for 15 - 20 minutes, then serve with Nachos or Tostito's Scoops chips.


Alternative ingredients:

Substitute Velveeta Mexican or pepperjack cheese.

Substitute Sweet or Spicy italian sausage for hamburg.

Add chopped onions, tomatos, peppers, etc.

 

All you need is Velveeta and Original Rotel. Melt together and serve with chips. Anything else detracts from it, IMO.

 

oops, forgot I created this. But I pulled an all nighter, it was 6:30 (for me) I think. I had to do a drawing project.

 

Old thread I know but my mom figured out how to make queso like the mexican joints do, it rocks on just about anything, I try to get you the recipe. I could live off the old Rotell/Velveeta style though. I'm gonna try 'Davesvt2000' recipe though instead of the old charizo thing but with Rotell as it saves alot of time and I can eat that stuff right out of the can!

 

Gregg. You suck. I want some nachos now

 

So do I !!

 

I think I figured out lunch for tomorrow

 

Come through for us Gregg!

I will always substitute charizo for any other type of sausage or meat. Charizo is disgusting.

 

Wayne: What is Queso Chihuaua? Must be a Mexicali thing, cause I don't think it's a Texican thing.

 

That widely available tubed goo packaged as "Chorizo" is truly awful and should be avoided. Real Chorizo - whether smoked or freshly ground - is incredible.

I've gotta make a comment about Queso, though - If you combined all other cheese recalls, they wouldn't match Queso Fresco recalls.

 

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I will brotha just give me another day or two ok?

 

I love the traditional Tex-Mex kind that's basically just Velveeta and diced onions/green pepper/red pepper/green onion/tomatos that you lighten up with a little bit of milk.

But I also love this "real" cheese version by Bobby Fley (you'll like it if you like stronger cheeses)

Ingredients
1 cup white wine
1/2 pound mozzarella cheese, grated
1/2 pound Monterey Jack, grated
1/2 pound goat cheese crumbled
2 poblano peppers, roasted, peeled, seeded and finely chopped
1/4 pound Spanish chorizo, grilled and finely diced
6 cloves roasted garlic, smashed to a paste
Salt and freshly ground pepper

Directions
Bring the wine to a simmer in a double boiler. Add the mozzarella and Jack cheese and stir until melted. Add the remaining ingredients and cook for 5 minutes. Place in a fondue pot and serve with flour tortillas and blue corn chips.

 

I'm actually amazed at the number of Velveeta votes... that's surprising, considering what that
'process cheese food' is in ANY other application (including aerosol Velveeta!!). I never would
have thought that would be an ideal 'cheese' for nachos. Maybe that's what I've been
eating all these years when I order nachos - just a bunch of other stuff makes it taste as
good as it is. Good recipe Chevy - I think I might try that one... you're makin' me hungry!

I also have to wonder Mr. Gup (still prefer GOOP ) .... since this is in the ...SMOKE... section.... if this post was started
by a stereotype "need for munchies"

Jedi

 

If I had anything worthy of applying the V/R mixture to I would be in the kitchen right now staring at the microwave, on second thought I'll be back in 30!

 

+1

 

But of course....I'll even give you a week or two.

I swear Bobby Flay makes some incredible foods...I'm always hungry watching anything he cooks.

Well, or course real cheese is always better but velvetta is great for people on a budget.

I'm on a week long non-dairy diet for my allergy specialist.....think I'll have to indulge next week.

 

Same. Ahhh

 

After reading the reply's last night I made a batch of the Velveeta/Rotel and it sucked! My taste have changed I guess or it could have something to do with my low sodium diet now as I only eat fresh meats, fruits and veggy's. I'll buy a bag of Dorito's and take it to the wolves at work lol.

 

You guys do know that queso is cheese in spanish and the word derived from german. It sounds retarded to say I want cheese queso.

 

A little off topic, but whatever. I was reading through this thread and like any other guy, got the craving for nacho's. All was well untill I realized I had no tortilla chips. Surprisingly, Nacho Cheese Dorito's work quite well with nacho's. Maybe a little cheese overload, but I can handle it.

Chris