It is much too thin and is not stringy or think at all. The consistency doesn't match that in the gifs despite my careful measurements and instructions. If I could bathe in this queso I would ? I have made this recipe several times and every time it comes out perfect. Too much work for a mediocre queso sauce, won't be making this again. I even added extra cheese & spices but still not great. It would have been much better using a flour roux. Great but the texture suffers from the use of cornstarch. I decided to be adventurous and try a different technique and try this recipe. I used 2tbsp of flour instead of cornstarch and it came out great! Next time will definitely experiment and use more cheddar/less velveeta and probably canned tomatoes Velveeta is the key ingredient.Īdded some ground Mexican chorizo (or other spicy sausage) and some drained Rotel (r) tomatoes for a little added umpph. I’m a Texan and have been making Tex mex Chile con queso for years. Use a jar of salsa instead of pickled jalapeños. Wrong wrong wrong! No cumin and use Velveeta cheese. With some sprinkled Cilantro and serve with a dollop of creme fresca (creme fraise) in the middle.Īlthough the classic Tex Mex diner way is 1 med bar of velveeta and 1 can of Ro-Tel tomatoes with green chiles. And mix of Colby Cheese and Mexican Asadero instead. I prefer fresh jalapenos and no pickle juice. Rotel is the secret ingredient in my chili. So, I queso blanco with rotel would be good too. You may need to warm it up if out more than a half hour. Microwave it until it is melted and creamy. Now, mix one 16 oz bar of Velveta cheese cut into cubes and a can of Rotel. I'm with DH from McAllen TX- I called it Rotel dip growing up in TX and we had to use a double boiler to make it. White American cheese is as close as it gets.ĭelicious rendition of a Mexican restaurant favorite. Real Mexican restaurants would NEVER use Velveeta, by the way.
This is completely different and if you have never used American cheese in queso, you are mssing out. Your Texas is showing and I'm from Texas. Served with sourdough discard crackers, and it was all highly acclaimed by friends we had over for drinks at happy hour.Īlso, to the people who said they'd rather use Rotel and Velveeta, use it then.
Seemed like a little bit of jalapeño and the cayenne pepper was enough heat. I did like the combination of American and Monterey Jack cheeses. I left off the cumin and carefully monitored the amount of jalapeño relish that I added. I could certainly handle more heat, so pepper jack may be nice in place of the plain Monterey jack, as suggested in the article lead-in Doesn't need any more salt the the cheese already imparts to the dish. Velveeta is actually NOT cheese… No matter what y’all eat in TX! Read the label.