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queso without velveeta recipe?

A&JmomA&Jmom
in Austin Babies

We want to try to make queso tonight (doing an all app dinner for NYE), but we have actually never made homemade before.  I've looked for recipes and most call for velveeta (sorry, but no thanks).  Anyone have a good queso recipe without velveeta?  Any tips on getting the cheese nice and creamy?

thanks

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Re: queso without velveeta recipe?

  • ChicklitChicklit
    My husband makes an awesome queso with a 1-lb American Deluxe block. NOT the easy melt kind, that stuff tastes like plastic. It's really easy: cut the block into about six smaller cubes. Add 1 can Rotel, some cumin and white pepper to taste (usually about a teaspoon of each) and microwave in 1 minute increments until smooth. You could easily do it on the stovetop over medium heat as well.
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  • PMBridetobePMBridetobe member

    I haven't tried this one yet but it gets good reviews!

     

    https://homesicktexan.blogspot.com/2008/04/more-natural-chile-con-queso.html

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  • MrsJECMrsJEC
    imagePMBridetobe:

    I haven't tried this one yet but it gets good reviews!

     

    https://homesicktexan.blogspot.com/2008/04/more-natural-chile-con-queso.html

    I was going to suggest this one, too.  I tried it once, but I had trouble getting the cheese creamy because I used the pre-packaged shredded cheese.  I think it would have been easier if I had grated the cheese myself. 

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  • sandieleeannsandieleeann
    Another vote for the home sick texan one.  I haven't tried it either, but have been wanting to.
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  • fjarilfjaril

    surely too late, but this one worked for us:

    https://annies-eats.com/2011/01/17/queso-blanco-dip/

    when fresh tomatoes aren't prime, a can of rotel works fine instead of the fresh stuff

     

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  • MrsAJLMrsAJL member

    Just a little cooking tip: if recipe calls for shredded cheese to be melted in a bechamel or other milk based cream sauce, use freshly grated cheese. Commercially grated cheese is coated in a cellulose powder to keep it from clumping in the bag and will not melt smoothly in your sauce. :)


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  • HSartteachHSartteach member
    imageMrsAJL:

    Just a little cooking tip: if recipe calls for shredded cheese to be melted in a bechamel or other milk based cream sauce, use freshly grated cheese. Commercially grated cheese is coated in a cellulose powder to keep it from clumping in the bag and will not melt smoothly in your sauce. :)


    I did not know this.  Thanks for the tip.

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