Chile Con Queso...
 

Anyone know how to make it. I always take the easy way out Rotel & Velveeta. Not good, Ha! :)

i actually dont think Rotel and Velvetta is that bad. haha.

but bottomline; you have to at least keep the velvetta.

saute some onions, tomatos, and green chilis..add in the velvetta. put it in bowl, and then float a ball of guacamole scooped with an ice-cream scooper right in the middle.

cheese-crack.

Cook some sausage, pour of the grease and then sautee the onions, tomatoes and chilis. Put in crock pot with velveeta, plan on it disappearing in a hurry.

Alternatively, cook the sausage and use Rotel.

Pretty much.

I always put meat in mine.

Not sure about Tobra but when I use sausage I empty the case so I'm cooking the ground meat.

In a pinch ground beef with appropriate seasoning will do.

Don't you have to add something to thin the velveeta? Otherwise it seems to turn into a brick?

If you use monterey Jack, mild cheddar some milk and flour it will come out a lot better tasting than velveeta in my opionion. There are lots of different recipes if you google it to give you an idea. add more milk to make it thinner.

In the past, my parents had a cheese dip that was colby, cheddar, velveeta, milk, tomato paste and jalapenos. The milk helped keep things thin. It was good. At some point they started the rotel and velveeta thing which is also good but not quite as good.

Chilis used to make a cheese dip (still may) where I think they took velveeta and stirred a tiny bit of chili into it. I do like that a lot, much better than the rotel. Maybe rotel, cheese, and sausage or ground meat of your choice? Maybe add some chili powder, taco seasoning, etc....

If you come up with something really tasty, let us know. Of course, you are talking about cheese and chips which is pretty hard to Fuch up.

Some types of "cuisine" are better in their "trash" form because that is what we've all come to know as "Con Queso". Case in point, personally, I think a burger is much better with American cheese than Cheddar. American just melts better and is creamier and less oily. Anyway....

If you want to make Queso without Velveeta, it's pretty simple to make a cheese sauce.
Just make a thin béchamel with a bit more milk, and add the grated cheese of your choich. ;)

I doubt either version is very healthy in the first place, but the fact that Velvetta needs no refrigeration is enough to make me prepare a simple cheese sauce in lieu of using that orange brick.

This ain't haute cuisine, mon ami

Yes sir, Jimmy Dean Sausage is my go to, or if I have someone with some venison sausage, remove the case.

Hot dip, hence the suggestion to put it in the crock pot

And....

Mexican chorizo (as opposed to Spanish) is a fantastic meat option. Empty the casing, brown, drain and add to your cheese of choice. Or, brown hamburger in taco seasoning.

Why do you want you to make it? Just drive down to 4th street in the valley to El Bruno's and order some up. I will say it was rather hot tonight as the fresh roasted green chili in it was warm to say the least but oh so good with a glass of Don Julio!

I'm just being useless and have nothing to add... 🙃

Sauté some diced onion in butter for a few minutes, add some minced garlic and continue to sauté that for about 30 seconds. Add some flour (roughly equivalent to how much butter you started with) and cook that a short while. Whisk in some milk and allow it to thicken somewhat, then add grated cheddar and jack cheeses. What you add to it next is up to you. I would add both jalapeño and serrano chilies, finally diced. I would not add hatch green chilies, as I think those suck. I'm also a fan of Mexican chorizo, if it's well-cooked and well-drained. You can add other things and turn it into something more like queso fundido. Common additions are strips of green pepper and onion, or sautéed mushrooms. Some people add diced tomatoes or chopped cilantro, you get the idea...

Yup, friend of mine opened a Grilled Cheese food truck that was so successful it led to a retail location.

All the ingredients were top quality high end cheeses except for The Classic American. They originally made it with some fancy top shelf cheese and customers did not like it.

Switched it to Kraft crap and everyone loved it.

People raved over the other stuff like gouda with avacodo and pulled pork because they'd never had it before so there was no expectation, but classic plain grilled cheese, everyone knows how it's supposed to taste.

One of the things I hate that some restaurants do, take a standard and try to "improve' It

i went to a high end restaurant and the Amuse Bouche was a grilled cheese bite. it was on a spoon..some cheese soup, and a floating bread raft. pffftt.. the chef went to great lengths to make it taste like a kid's grill cheese sando.

it felt wrong..hahah.

afterwards, i hit up a local sandwich shop (MELT) and got something that hit closer to home. it was still over $10 IIRC. (they went out of business)

This is close to the recipe I use. NO VELVEETA!

https://www.thecookierookie.com/4-ingredient-beer-can-queso/