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Chef Chad (Houston, TX)
Member
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Posted: 5 September 2005 03:22 pm |
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Well, folks... I did it again. I ended up wasting 2 lbs. (about $8.00 worth) of various kinds of cheese trying to make real, authentic, mexican restaurant style Chili con Queso!! The blend of cheeses that I used this time (as recommended by my favorite mexican food restaurant) was 2 parts Velveeta, 1 part Monterey Jack, and 1 part Pepper Jack. The finished product was awful... it didn't melt smoothly, and it tasted rather, well... yuk! I ended up dumping it down the sink.
I sure would like to figure out what I'm doing wrong. This time I used some chicken stock (instead of milk) so that it wouldn't curdle when I cooked it... well... it turned into a real "grainy" texture (almost as if the ingredients didn't blend together when melted).
Has anyone developed a T&T recipe for Chili con Queso?? I can't figure out what I'm doing wrong!! It's either the types of cheese... the liquid ingredients... or else the method that I cook it. Please provide some tips and advice if you can.
Thanks,
Chef Chad (Houston, TX)
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azlinda
Administrator
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Posted: 5 September 2005 05:37 pm |
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Chef Chad, this recipe is from the RGM website. I have made it several times, and I think it's delicious! I used canned DICED tomatoes. Personally, I cannot recall ever having seen a Chiii con Queso recipe that uses milk, but that certainly doesn't mean they're not out there.
Felix's Chili con Queso
Source: Felix Mexican Restaurant, Houston, Texas - this recipe has been reprinted in the Houston Chronicle many times
1/2 cup vegetable oil
1 onion, chopped
Salt and ground black pepper to taste
1/2 cup canned tomatoes
1/4 teaspoon cayenne pepper
1 1/2 teaspoons granulated sugar
2 tablespoons paprika
Garlic powder to taste
1/4 cup flour
1/4 cup water
1/2 pound American cheese, grated (2 cups)
Combine oil, onion, salt, pepper, tomatoes, cayenne, sugar, paprika and garlic powder in heavy pot and simmer 25 to 30 minutes over medium heat.
Mix flour and water in small bowl; add to onion mixture gradually, stirring until smooth and thick. Add cheese, stirring constantly to prevent sticking. Cook until well-blended and smooth.
Serve warm with tortilla chips.
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Shirley
Member
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Posted: 6 September 2005 01:47 pm |
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| I too would like to know how they prepare the Cheese Dip that my grandchildren love so much. Sunday I bought some cheese at Sam's Club that was called melting cheese. Well I ended up with a glob of something not recognizable. I tried adding milk but it didn't mix with the cheese. I was melting in a double boiler. Someone out there must know the secret to the smooth white cheese dip that has no tomatoes or peppers and is very expensive in Mexican Restaurants. ($5 a bowl here in Georgia)
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azlinda
Administrator
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Posted: 6 September 2005 02:53 pm |
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Shirley, here is the recipe I use. We are Southwestern food aficionados (living in Arizona as we do for so long). This is very good. I always use the asadero cheese in it.
Queso Blanco Dip (White Cheese Dip)
This is the hard-to-find dip that is served in many Mexican restaurants.
1 cup cheese (Monterey jack, Asadero or Chihuahua), finely shredded
4 ounces green chiles
1/4 cup half-and-half
2 tablespoons finely chopped onion
2 teaspoons ground cumin
1/2 teaspoon salt
1 serrano or jalapeno pepper, finely chopped (optional)
1 tablespoon finely chopped fresh cilantro (optional)
Put all ingredients in a double boiler and cook over medium or medium-low heat until melted and well blended, stirring occasionally.
Serve with fresh tostadas or hot flour tortillas.
Last edited on 6 September 2005 02:55 pm by azlinda
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Chef Chad (Houston, TX)
Member
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Posted: 6 September 2005 04:42 pm |
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Thanks, Linda!!!
I'm printing out both of these recipes! I'll try Felix's variation the next time I make cheese dip.
Two quick questions to follow-up with:
a) do you know how much of the finished product you get with Felix's recipe (one 1/2-pound of cheese sure doesn't sound like it makes a lot)?
and b) are you supposed to drain the canned tomatoes, or cook with the juice?
Thanks, again!!
Chef Chad (Houston, TX)
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Shirley
Member
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Posted: 6 September 2005 05:39 pm |
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| Thank you for the recipe. I am going to try it but leave out the chilies and onion. The cheese dip that they serve her (Georgia) doesn't look like it has anything in it but cheese. Maybe the half and half will work.
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azlinda
Administrator
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Posted: 7 September 2005 03:10 am |
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| CC, you get around 2 cups from Felix's recipe. I use the tomatoes with their juice. I stir up the contents of the can and spoon out 1/2 cup.
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cuteascountry_Shortcake
Super Moderator
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Posted: 7 September 2005 04:58 am |
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How about a website that sings the praises of THE White Cheese Dip?
http://www.xenite.org/white_cheese/
Enjoy!
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Baset
Member
| Joined: | 18 September 2005 |
| Location: | |
| Posts: | 1 |
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Posted: 18 September 2005 09:05 pm |
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I will try this again. We have Casa Oles all over the place here in Texas. Here is the recipe I have for the Cheese dip.
1 can of Cream of Celery soup
1/4 cup of Milk
1 small can of Green Chilies
1 pound Velveeta Cheese
Jalapeno pepper, diced (as many as you can stand)
Diced onions, optional
Mix all together and put into a double boiler or Microwave.
I know it sounds crazy but try it.
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