Best Quealys Queso Recipes

QUESO

Steps:

• Add the processed cheese, Monterey Jack, Cheddar and canned tomatoes (along with the juice) to a medium saucepan or 10-inch cast-iron skillet (see Cook's Note) and turn the heat to medium. Cook, stirring frequently with a rubber spatula, until all the cheese has melted and the queso is smooth, about 5 minutes. Serve immediately with tortilla chips.
• To make the queso spicy, use hot diced tomatoes and green chiles, such as RoTel Hot, instead of the Original.
• Processed block cheese is crucial due to its meltability and what it adds to the queso's texture. Do not try to substitute other cheeses.

QUEALY'S QUESO

Steps:

• Cut cheese into chunks, and place in a microwave-safe bowl. Add cream and sambal oelek.
• Microwave on high setting for 3 minutes, then stir, and microwave again for a few minutes until the cheese is molten. Stir again to combine.
• Add a splash of water to thin mixture if necessary, then microwave for 20 seconds more. Serve immediately, with tortilla chips.

EASY QUESO

Steps:

• Combine the cheese, the whole can of tomatoes and chiles and the jar of pimientos with their liquid in a saucepan over medium-low heat, stirring occasionally, until the cheese is fully melted, 5 to 7 minutes.

5-INGREDIENT QUESO (SO EASY!)

Steps:

• In a medium saucepan over medium-low heat, whisk together evaporated milk, corn starch, onion powder, garlic powder, and salt until combined. Start with half the salt amount if you'd like, adding the rest to taste.
• Bring just to a light simmer (no more - don't boil!) for 1-2 minutes while frequently stirring.
• Reduce heat to low and stir in the shredded cheese in batches, allowing each addition to melt completely. Taste test, adding additional salt as needed. If adding diced chiles or tomatoes, you can stir them in now, or transfer the dip to a serving dish and garnish as desired. Enjoy with tortilla chips.

THE BEST CHUY'S QUESO RECIPE COPYCAT

Steps:

• instructions (slow cooker)Place velveeta slices in slow cooker Layer on top salsa, green chile sauce, water, milk, chili powder, and cumin. Cook on low for 2 hours, mixing part way through Once finished, stir well and serve warm with chips instructions (stovetop)- Melt the Velveeta and salt together in a saucepan over medium heat until smooth and creamy. Add the half and half gradually as you stir the cheese sauce. Simmer on low heat until the queso is thick and creamy, stirring frequently to keep it from burning or sticking to the bottom of your pan.

QUESO

Steps:

• Roughly chop the processed cheese into 1-inch cubes, then add to a medium saucepan. Stir in the tomatoes and their juices, plus 2/3 cup water, then heat over medium-low, stirring frequently, until cheese is melted and mixture is creamy, 5 to 7 minutes. You can stop here, and serve immediately with chips, or proceed to Step 2, if you're feeling extra.
• Stir in any combination of desired additions: black beans, scallions, cilantro, garlic, cumin, red-pepper flakes, oregano, and lime zest and juice. Heat over low, stirring occasionally, until warmed and flavors meld, about 5 minutes. If you like some extra heat, stir in chipotle chiles en adobo. Season to taste with salt, and additional red-pepper flakes, if desired, and serve immediately. (You could also keep your queso in a slow-cooker on a low setting, stirring occasionally, to keep it molten.) Mixture will keep refrigerated for up to 1 week.