Queso
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bocephus Team Orange Power User Canning Masterbuilt Regular Contributors Veteran New Mexico Sous Vide Gardening
Queso:
1/4 lb Butter
2 medium onion (diced)
1/2 cup evaporated milk
1-2 cups chopped green chile (to taste)
1 can petite diced tomatoes drained
2 lbs velveeta
1/2 lb mild shredded colby longhorn cheese (for a change of pace could use mozzarella or other cheeses of your choice).Sauté onions in butter until translucent, add chile, evaporated milk and tomatoes and heat thoroughly. Chunk up the velveeta and add to mixture stirring while melting, when melted add colby and continue stirring until that is melted.
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Chef Canning Dry Cured Sausage Primo Grills Team Blue Sous Vide Power User Cast Ironreplied to bocephus on last edited by
bocephus Nice job!
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Yep, honestly I’ve never had “bad” queso, unless it was too runny or too thick.
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cdavis Masterbuilt Canning Kamado Joes Regular Contributors Power User Sous Vide Oklahoma Team Camoreplied to bocephus on last edited by
bocephus thank you sir.
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HerbcoFood said in Queso:
Yep, honestly I’ve never had “bad” queso, unless it was too runny or too thick.
I take that back, majority of the stuff that comes in a jar from the store is nasty to me.
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HerbcoFood COMPLETELY agree with you. My kids laugh at me because I REFUSE to eat what I refer to a “Nuclear cheese”. Anything from a can or jar just turns me off, especially when you can make a queso in no time flat
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Dr_Pain Some of that stuff just tastes like liquid salt.
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HerbcoFood HAHAHA! I will have to take your word on it. The last time I had a taste of that stuff was when my oldest boy was playing t-ball… and he just graduated in biochem pre-med and is now in medical school.
