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Mexican White Cheese Dip Recipe
- Thread starter ali012281
- Start Date
HOLY CRAP. How ironic. I've been talking about this stuff all week. I love this stuff... I decided Tuesday that I needed to have Mexican today so I could get my cheese dip!!!
Mmmmmmm... and I did get it. It's called Chili Con Queso. I'll see if I can find the recipe I found yesterday.
Mmmmmmm... and I did get it. It's called Chili Con Queso. I'll see if I can find the recipe I found yesterday.
Here it is. I've seen this in two different places using the same ingredients, that state it's the same stuff you're served at Authentic Mexican restaurants.
There are lots of generic Tex-Mex chili con queso recipes out there that use velveeta or other processed cheeses, but it's just not the same, you'll need the Mexican cheese. I hear tell authentic chili con queso dip is also sold on store shelves... I'll have to give that a look next time I'm at the grocery!
* 2 cups Asadero, shredded
* 2 or 3 fresh jalapenos, chopped
* 1/2 cup Half and half cream
* 1/3 cup onion, chopped fine
* 1 tsp. cumin, ground
* salt to taste
Heat all ingredients over low heat, stirring constantly, until the cheese is melted.Serve warm with tortilla chips. Makes about 2 cups or just enough for a party!
There are lots of generic Tex-Mex chili con queso recipes out there that use velveeta or other processed cheeses, but it's just not the same, you'll need the Mexican cheese. I hear tell authentic chili con queso dip is also sold on store shelves... I'll have to give that a look next time I'm at the grocery!
* 2 cups Asadero, shredded
* 2 or 3 fresh jalapenos, chopped
* 1/2 cup Half and half cream
* 1/3 cup onion, chopped fine
* 1 tsp. cumin, ground
* salt to taste
Heat all ingredients over low heat, stirring constantly, until the cheese is melted.Serve warm with tortilla chips. Makes about 2 cups or just enough for a party!
MMMMMMMMMMM..that sounds good
Mmmm...queso...
Sounds like a nice balanced meal to me! Who needs the rest of the dinner?
Sounds like a nice balanced meal to me! Who needs the rest of the dinner?
Ooo...I am salavating....what 'occasion' can I come up with to make this for in the next 24 hours???
...the occasion to stuff your face with really great stuff!
Usually no matter how good my meal is, I still take "breaks" to grab a chip and get some more con queso. mmmmmmmmmm... I've even used my tea spoon to drizzle some over my food before.
I can't get enough of it.
Usually no matter how good my meal is, I still take "breaks" to grab a chip and get some more con queso. mmmmmmmmmm... I've even used my tea spoon to drizzle some over my food before.
I can't get enough of it.
thats funny you brought that up cause me and shannon went to the mexiacan lindo's thursday and we had cheese dip thats my favorite even if it burns a hole in my stomach! and my behind ouch! guess thats why i carry tums
I always get the Queso (cheese) at the store it comes in a small little block and you just put it in the micorwave for 2 minutes with milk and your good to go.
Sounds super yummy!
You can buy a block of it at most grocery stores and melt it up with a little milk. I get it at Walmart and it has the directions on the wrapper. It's awesome. I can't tell a difference between that stuff and the stuff at the restaurant (only you can make your own a little thicker if you add less milk.) I find at some restaurants, they dilute it too much.
I smiled when I saw this thread.
I smiled because I am hostess (and have been for 6 years) at an authentic Mexican restaurant here in Missouri. My husband is the manager. We are also getting ready to move back to my home state of Louisiana to open our own Mexican restaurant in about 3 weeks.
I can not tell you how many people have tried bribing me into giving them the recipe!! That Q-dip (queso-dip) is one of the things that has made us famous in this small town.
We sell it either in a 4 ounce cup for $3.00 or 16 ounce cup for $9.00 (thats alot of cheese dip) LOL
The truth is the guys in the kitchen and my husband were smart enough to not give me the recipe. Im too easy to take a bribe!! LOL
I do however know that the cheese is ordered from a Mexican supply company called "El Maizel" Not that that helps huh? LOL
~SARAH~
I smiled because I am hostess (and have been for 6 years) at an authentic Mexican restaurant here in Missouri. My husband is the manager. We are also getting ready to move back to my home state of Louisiana to open our own Mexican restaurant in about 3 weeks.
I can not tell you how many people have tried bribing me into giving them the recipe!! That Q-dip (queso-dip) is one of the things that has made us famous in this small town.
We sell it either in a 4 ounce cup for $3.00 or 16 ounce cup for $9.00 (thats alot of cheese dip) LOL
The truth is the guys in the kitchen and my husband were smart enough to not give me the recipe. Im too easy to take a bribe!! LOL
I do however know that the cheese is ordered from a Mexican supply company called "El Maizel" Not that that helps huh? LOL
~SARAH~
This sounds yummy!
Oh my, that sound sooo delish!
There's a place in my area that has a white cheese dip that is totally addicting! I finally snagged the recipe:
Ingredients:
2 cups whipping cream
1 cup sour cream
1 tsp chicken base
1 Tbl clarified butter
1 Tbl flour
1 jalapeno, minced
1 Tbl juice from bottled jalapenos
2 oz cheese - equal parts jack and cheddar, shredded
Method:
Heat cream in a heavy saucepan over high heat. Bring cream just to boiling point but do not boil; stir in sour cream. After sour cream dissolves, reduce heat to medium. Add chicken base and jalapeno juice.
Make a roux by warming butter in a saucepan, adding flour and cooking until mixture starts to turn pale gold.
Bring cream mixture just to boiling point but do not boil; add roux, whisking briskly and constantly until roux is incorporated. Remove from heat; add chopped jalapeno and cheese mixture.
Ingredients:
2 cups whipping cream
1 cup sour cream
1 tsp chicken base
1 Tbl clarified butter
1 Tbl flour
1 jalapeno, minced
1 Tbl juice from bottled jalapenos
2 oz cheese - equal parts jack and cheddar, shredded
Method:
Heat cream in a heavy saucepan over high heat. Bring cream just to boiling point but do not boil; stir in sour cream. After sour cream dissolves, reduce heat to medium. Add chicken base and jalapeno juice.
Make a roux by warming butter in a saucepan, adding flour and cooking until mixture starts to turn pale gold.
Bring cream mixture just to boiling point but do not boil; add roux, whisking briskly and constantly until roux is incorporated. Remove from heat; add chopped jalapeno and cheese mixture.
