BeckyFL Posted October 27, 2010 Share Posted October 27, 2010 Does anyone have a good queso recipe that uses real cheese rather than processed? I have a can of rotel, but I've been searching and the recipes seem to LOVE using processed cheese. :-( Quote Link to comment Share on other sites More sharing options...
Jenn in Mo Posted October 27, 2010 Share Posted October 27, 2010 Oh, if someone has an answer to this one, I will be a very happy person. :lurk5: I love queso/rotelle but always feel guilty about eating plastic cheese. :D Quote Link to comment Share on other sites More sharing options...
melissel Posted October 27, 2010 Share Posted October 27, 2010 The trick is to make a basic white sauce first, then add the cheese into it. You might even temper in an egg too. This is how I make the cheese sauce for my baked mac and cheese, and it makes a very nice sauce. It won't be super smooth like the Velveeta-based queso, but it will still be good. I googled "all natural queso dip recipe" and came up with this. There were plenty more though! http://homesicktexan.blogspot.com/2008/04/more-natural-chile-con-queso.html Man, now I'm craving queso... Quote Link to comment Share on other sites More sharing options...
Jenn in Mo Posted October 27, 2010 Share Posted October 27, 2010 Happy Dance at my house!:hurray: Quote Link to comment Share on other sites More sharing options...
melissel Posted October 27, 2010 Share Posted October 27, 2010 Happy Dance at my house!:hurray: :lol: Well, don't dance until you've tried making it. If no one eats it because they all want the smooth Velveeta kind, you're just back where you started! Quote Link to comment Share on other sites More sharing options...
Crissy Posted October 27, 2010 Share Posted October 27, 2010 I googled "all natural queso dip recipe" and came up with this. There were plenty more though! http://homesicktexan.blogspot.com/2008/04/more-natural-chile-con-queso.html Man, now I'm craving queso... Oh, yum. Making a recipe from Homesick Texan is never a mistake. Quote Link to comment Share on other sites More sharing options...
Mrs Mungo Posted October 27, 2010 Share Posted October 27, 2010 The trick is to make a basic white sauce first, then add the cheese into it. You might even temper in an egg too. This is how I make the cheese sauce for my baked mac and cheese, and it makes a very nice sauce. It won't be super smooth like the Velveeta-based queso, but it will still be good. I googled "all natural queso dip recipe" and came up with this. There were plenty more though! http://homesicktexan.blogspot.com/2008/04/more-natural-chile-con-queso.html Man, now I'm craving queso... Good thing I read the whole thread, I was just about to post this. I LOVE the homesick Texan blog! Quote Link to comment Share on other sites More sharing options...
melissel Posted October 27, 2010 Share Posted October 27, 2010 It's funny, I've been craving queso for awhile but just haven't gotten off my duff to officially try making it (though I think about how easy it would be every time I make baked mac and cheese). I my have to give the Homesick Texan a try this weekend when we get together with friends for Halloween! Quote Link to comment Share on other sites More sharing options...
BeckyFL Posted October 27, 2010 Author Share Posted October 27, 2010 This sounds great! I'm thinking that I may try to make the base and then use my can of Rotel that I already have. Quote Link to comment Share on other sites More sharing options...
missmoe Posted October 27, 2010 Share Posted October 27, 2010 We soften cream cheese. then add shredded sharp cheese to that. Than the rotel. Stir it all up really well. Quote Link to comment Share on other sites More sharing options...
Dayle in Guatemala Posted October 27, 2010 Share Posted October 27, 2010 Put about 2 Tbsp. butter into a pan and melt over medium heat. Add 1 Tbsp. flour and stir. Add 1 cup of mild and let it thicken while stirring. Add in shredded cheese (I usually put in 1-1 1/2 c.) and season with a little cayenne pepper and salsa (you can use rotel). Quote Link to comment Share on other sites More sharing options...
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