Queso, or I guess more properly Cheese Dip

[pyrrhusmj]

My wife came from Little Rock and she has an obsession with Cheese Dip, especially Mexico Chiquita (she must stop for dip and punch everyvertime we go). I never understood..... Until now:

http://vimeo.com/6608438

http://www.seriouseats.com/2010/10/...ese-dip-competition-north-little-rock-ar.html

 

[stobes21]

Good queso dip is a wonderful thing.

I can't watch the video right now, but does it include recipes? The spinach queso and the one with bbq crawfish and andouille both sounded particularly delicious in the article.

 

[Jwolf24601]

8oz velvetta
4oz american cheese
1 can Rotel

Blend the Rotel fine, add to double boiler and melt.

To kick it up add a can of diced jalapenos to the blender with the rotel.

 

[Not A Nice Person]

8oz velvetta
4oz american cheese
1 can Rotel

Blend the Rotel fine, add to double boiler and melt.

To kick it up add a can of diced jalapenos to the blender with the rotel.

I have a small crockpot that I use to make queso---cube the cheese, add the Ro-tel, add a little browned hot sausage, and a tablespoon or so of cream of mushroom soup. In a couple hours, stir well and serve.

NANP™

 

[_JP_]

I've always used a base of Velveeta and a good jarred salsa that I like. Melt the cheese, add salsa, and taste. Then the fun begins by adding stuff to kick it up to where I'm in the mood for, and what crowd I'm serving it to. It can be any diced peppers that I want, or some hot sauce added, or even dry seasons such as garlic powder, chili powder, cayenne pepper, salt... you get the idea. Taste as you go. Can even add finely diced onion, bell pepper, chopped tomatoes, and the like. I try to build a complexity of flavors by the time I'm done.

 

[media]

I just moved to the south from California.

I dont understand queso and tex mex. The real mexican food is the only way to go. Tex mex tastes like it's from a can 90% of the time.

Whenever we go out for work lunches, queso is always ordered. It's ok I suppose, but I dont understand the hype.

 

[Prince]

My favorite queso recipe:

1 box of Velveeta
2 cans of Mexican Rotel
Juice of 2 limes
1 pound of Jimmie Dean sausage (browned) - hot if you like a little kick
couple dashes of powdered garlic

Throw it all in a crock pot and heat on low.

 

[pyrrhusmj]

I just moved to the south from California.

I dont understand queso and tex mex. The real mexican food is the only way to go. Tex mex tastes like it's from a can 90% of the time.

Whenever we go out for work lunches, queso is always ordered. It's ok I suppose, but I dont understand the hype.

First of all, in the South you should almost never order Tex-Mex or any other variant of Mexican food. Texas is not the South, well maybe East Texas.

I can find little difference between Cal-Mex and Tex-Mex except that Cal-Mex has more of the coastal mexican variants and less cheese. Unfortunately real tex-mex is losing out to Cal-mex with all dem foreners comin in from KALEFURINIA. Real Mexican food varies so much from region to region it is hard to characterize.

Now my favorite "Mexican" spin-off is New mexican. I will eat that everyday if I could.

 

[Prince]

First of all, in the South you should almost never order Tex-Mex or any other variant of Mexican food. Texas is not the South, well maybe East Texas.

I can find little difference between Cal-Mex and Tex-Mex except that Cal-Mex has more of the coastal mexican variants and less cheese. Unfortunately real tex-mex is losing out to Cal-mex with all dem foreners comin in from KALEFURINIA. Real Mexican food varies so much from region to region it is hard to characterize.

Now my favorite "Mexican" spin-off is New mexican. I will eat that everyday if I could.

Keep it simple - don't eat Tex-Mex outside of Texas.

 

[matt711]

When visiting family in Texas (just South of Austin) I eat Tex-Mex one day and BBQ the next... What could be better?

-Matt

 

[media]

First of all, in the South you should almost never order Tex-Mex or any other variant of Mexican food. Texas is not the South, well maybe East Texas.

I can find little difference between Cal-Mex and Tex-Mex except that Cal-Mex has more of the coastal mexican variants and less cheese. Unfortunately real tex-mex is losing out to Cal-mex with all dem foreners comin in from KALEFURINIA. Real Mexican food varies so much from region to region it is hard to characterize.

Now my favorite "Mexican" spin-off is New mexican. I will eat that everyday if I could.

Yeah, I miss Sonora style mexican food. Thats where my gfs mother is from and that's how she taught her to cook. But half the trouble is getting her to do just that! Cant live with em, cant shoot em. She makes the best enchilladas, it's just a long messy process and is a special occasion type thing.

Theres definitely some coastal food I miss. I'd give my left nut for a battered baja style fish taco and marisco right about now.

Keep it simple - don't eat Tex-Mex outside of Texas.

I hear ya brother!! It's glorified taco bell around here.

 

[Jasonian]

I just moved to the south from California.

I dont understand queso and tex mex. The real mexican food is the only way to go. Tex mex tastes like it's from a can 90% of the time.

Whenever we go out for work lunches, queso is always ordered. It's ok I suppose, but I dont understand the hype.

I have lived in Texas for 15 years now.

After a trip to Puerto Vallarda (just over a year ago, for our honeymoon), the so-called "Mexican" food here is terrible. Everywhere.

The closest we've gotten to the taste we remembered was when my wife made enchiladas from scratch. It took her all day. They tasted amazing.

Also, does no-one else recognize that Velveeta is not cheese?

 

[texbilly]

When visiting family in Texas (just South of Austin) I eat Tex-Mex one day and BBQ the next... What could be better?

-Matt

 

[RayH]

Also, does no-one else recognize that Velveeta is not cheese?

Not the handcrafted cheese that you or I would prefer but it is a form of cheese. A product of the industrial revolution. Just like the "American Cheese" sliced and wrapped in plastic.
While I do like Velveeta as a base for mac-n-cheese, I don't like it for snacking or other things. If you don't have a place where you can get real cheese, igourmet online is a great place to shop.
http://igourmet.com/

 

[Arkansas]

Not the handcrafted cheese that you or I would prefer but it is a form of cheese. A product of the industrial revolution. Just like the "American Cheese" sliced and wrapped in plastic.
While I do like Velveeta as a base for mac-n-cheese, I don't like it for snacking or other things. If you don't have a place where you can get real cheese, igourmet online is a great place to shop.
http://igourmet.com/

I worked for Kraft Foods, making Velveeta, for 10 years in Bentonville, AR. Velveeta was originally developed to make use of the leftover mayonnaise and cheese that wasn't good enough for the Kraft label. And whatever else Kraft needed to get rid of.
These days, Kraft has at least two plants that make nothing but a manufactured cheese that is then made into Velveeta. The Bentonville plant makes 100,000 lbs. of that manufactured cheese, every day, 365 days a year. It takes one million pounds of milk to make one days' worth of cheese. That million lbs. of milk is produced daily in NW Arkansas, SW Missouri, SE Kansas, and NE Oklahoma.
There is another Kraft plant in Minnesota that makes the same amount.
Velveeta is huge in the US.

 

[DavyRay]

Yeah, I miss Sonora style mexican food. Thats where my gfs mother is from and that's how she taught her to cook. But half the trouble is getting her to do just that! Cant live with em, cant shoot em. She makes the best enchilladas, it's just a long messy process and is a special occasion type thing.

Theres definitely some coastal food I miss. I'd give my left nut for a battered baja style fish taco and marisco right about now.



I hear ya brother!! It's glorified taco bell around here.

Are you regretting that you can't shoot your gf or your gfs mother?
Just asking.