How do you make cheese dip (queso) like you get at Mexican restaurants?

S

Sam B

New member
I would really prefer an answer from someone who has worked in an American-based Mexican restaurant (simply meaning Americanized). I don't want one that has any sort of tomato sauce mixed in it. The kind I'm trying to make is made from all white cheese(s), & as such is colored white. I always assumed is was one kind of cheese with some milk or cream added to make it creamier so it doesn't bulk up when it cools a little, but I don't know the recipe. Some spice would be nice too, but if the recipe doesn't call for anything I'll just experiment with some jalapenos.
 
My mother-n-law just made some the other night and it was so good.

I don't know exact measurements but it looked to be about 2cups milk that she brought to a low boil in a double boiler. Then she tossed grated jack, looked about 2-3 cups, with a little flour as a thickener and slowly added it to the milk. Once it was melted she added a small container of canned chilies.

It wasn't spicy enough for me so I think I'll use pepper jack and add some cayenne with my flour.
 
i have never worked in a mexican restaurant, this is purely from the parties i host.. and its always a huge hit! I use a crock pot to make this, but i guess a double boiler could work too....

1 medium block Velveeta Cheese
1 can beanless chili (or chili con carne if preferred)
1 small can diced jalapenos

Melt cheese, chili and jalapenos in a crock pot, stirring occasionally until fully melted. After fully melted, turn crock pot to low setting to keep warm.

If you up the size of velveeta, add extra chili.


Give it a try - its a huge hit and one of my favorites!
 
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