I am looking for a homemade queso that will rival the creamy ones at Mexican restaurants (I love that stuff!). So far when I have tried to make it myself it ends up stringy or globby. I was thinking about one of these (looking for reviews) and am open to other suggestions as well. I'd like to enjoy this for the Super Bowl.
What do Mexican restaurants use to make theirs so creamy? I am assuming it is a Velveeta-like proceesed cheese, but I have never seen white Velveeta in the grocery store.
Chile Con Queso - I would use white Cheddar
Recipe By :Eating Well Jan/Feb 09 - posted by ssusan
Amount Measure Ingredient -- Preparation Method
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2 teaspoons extra-virgin olive oil
1 medium onion, -- chopped
2 cloves garlic, -- minced
½ cup pale ale or other light-colored beer
1 ½ cups low-fat milk, -- divided
3 tablespoons cornstarch
1 ¾ cups shredded sharp Cheddar, -- preferably orange
1 10 ounce can diced tomatoes with green chiles (see Note -- drained, o
2 tablespoons lime juice
1 teaspoon salt
1 teaspoon chili powder
Cayenne pepper to taste (optional)
¼ cup sliced scallions
2 tablespoons freshly chopped cilantro
1. Heat oil in a large saucepan over medium heat. Add onion and garlic and cook, stirring, until soft and beginning to brown, 4 to 5 minutes. Add beer and cook until reduced slightly, about 1 minute. Add 1 cup milk and bring to a simmer.
2. Meanwhile, whisk the remaining 1/2 cup milk and cornstarch in a small bowl. Add to the pan and cook, stirring vigorously, until bubbling and thickened, 1 to 2 minutes. Reduce heat to low, add cheese and cook, stirring, until melted. Stir in drained tomatoes, lime juice, salt, chili powder and cayenne (if using). Serve warm, garnished with scallions and cilantro.
Chile Con Queso – Steven Pyles
1/2 onion diced (about 1/2 cup)
4 cloves of garlic minced
3 Serrano peppers diced
3 jalapeno peppers diced
2 tablespoons of butter
2 tablespoons of flour
1 cups of milk
6 cups of shredded cheese, can use any combination of Longhorn cheddar and Monterrey Jack
1/2 cup of cilantro, chopped
2 plum tomatoes, peeled and diced (about 1/2 cup, can use canned if tomatoes aren’t in season)
1/2 cup of sour cream
Salt to taste
1. Melt the butter in a saucepan on medium-low heat, and then cook the onions and peppers for about five minutes or until onions are translucent.
2. Add the garlic and cook for another minute.
3. Whisk the flour into the butter, vegetable mix and cook for about 30 seconds.
4. Add the milk to the pot, and cook on medium, whisking constantly until sauce is thick, about five minutes. Stir in the cilantro and tomatoes.
5. Turn heat down to low, and a 1/4-cup at a time, slowly add the shredded cheese stirring into the white sauce until completely melted. Repeat.
6. Stir in the sour cream.
7. Add salt to taste.
Notes: You can vary which chiles you use to control how hot you want the queso to be. Also, if the sauce is too thick, feel free to add a bit more milk a tablespoon at a time. The key, however, to a smooth sauce is adding the cheese very slowly and not adding any more cheese until the previous addition is completely integrated into the sauce.