Restaurant Style Queso Con Carne

by flavorslutofficial
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These quesos are delicious and will satisfy your craving for your favorite bowl of hot cheese no matter where you’re from. Feel free to play with the seasonings and make it your own! With no Velveeta in sight you’ll taste the difference right away, and since it comes together so quickly you may never go back to the yellow brick of mystery product again.

For a queso blanco version of the Tex-Mex version use white American cheese, and Monterrey jack.

For a queso blanco version of the California style use a blend of Monterrey and pepper jack.

Feel free to thin the queso to your desired consistency with more milk.

American Cheese (Tex-Mex Style)

Restaurant Style Queso – Tex-Mex

Tried this recipe?Mention @WPRecipeMaker or tag #wprecipemaker!
Tried this recipe?Mention @WPRecipeMaker or tag #wprecipemaker!
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Course: Dip
Cuisine: Tex-Mex
Servings: 8 Cups
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Ingredients:
 
  • 1 lb ground beef or chorizo
  • 1 tsp oil
  • 16 oz American cheese (Kraft deli slices NOT Velveeta)
  • 8 oz shredded Mexican 4 cheese blend or cheese of your choice
  • 2 1/2 cups whole milk
  • 15 oz can Rotel
  • 2 Tbsp diced green chile
  • 2 cloves garlic (minced)
  • 2 tsp chili powder
  • 1/2 tsp cayenne
  • 1/4 tsp cumin
  • 1 Tbsp cornstarch
  • 1 tsp kosher salt (omit if using chorizo)
  • 1 tsp pepper
Instructions:
  • Mix cornstarch into 1 cup milk until dissolved and set aside.
  • In a large skillet over medium-high heat brown ground beef or chorizo with 1 tsp oil, and garlic. When browned add salt (if using), pepper, chili powder, cayenne, and cumin. Stir well.
  • If you want a chunky queso dip, dump the Rotel or salsa, and green chile directly into the pan with the browned meat. If you want a smooth queso you’ll need to combine the Rotel or salsa and green chile in a blender and blend until smooth before adding to the meat.
  • Turn heat to medium-low. Roughly tear all of the American cheese and toss it into the skillet stirring frequently until melted.
  • Add the cornstarch mixture and stir to combine.
  • When the cornstarch mixture and American cheese have blended together add all of the Mexican shredded cheese and stir until well incorporated.
  • Add the remaining milk, and stir until creamy and smooth. Taste for salt and seasonings with a chip (the chips are salty you want to taste them together), and adjust as desired.
  • Serve with your favorite tortilla chips, on tacos, fajitas, or whatever floats your boat. Enjoy!

Did you make this recipe? I’d love to see it!

@FlavorSlut #FlavorSlut
@flavorslutofficial #FlavorSlut
http://facebook.com/flavorslut

No American Cheese (California style)

Restaurant Style Queso – Cali

Tried this recipe?Mention @WPRecipeMaker or tag #wprecipemaker!
Tried this recipe?Mention @WPRecipeMaker or tag #wprecipemaker!
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Course: Dip
Cuisine: Mexican
Servings: 8 Cups
Pin it!
Ingredients:
 
  • 1 lb ground beef or chorizo
  • 1 tsp oil
  • 5 cups shredded Mexican 4 cheese blend or cheese of your choice
  • 2 Tbsp GF cup for cup flour blend
  • 2 Tbsp butter
  • 2 1/2 cups whole milk
  • 15 oz can Rotel OR 1 cup salsa
  • 2 Tbsp diced green chile
  • 2 cloves garlic (minced)
  • 2 Tbsp cilantro (minced)
  • 2 tsp chili powder
  • 1/2 tsp cayenne
  • 1/4 tsp cumin
  • 1 tsp kosher salt (omit if using chorizo)
  • 1 tsp pepper
Instructions:
  • In a small skillet over medium-high heat add ground beef or chorizo, 1 tsp oil, garlic, cilantro, 1 tsp salt (if using), and pepper. Brown the meat.
  • If you want a chunky queso dip, dump the Rotel or salsa, and green chile directly into the pan with the browned meat and warm through. If you want a smooth queso you’ll need to combine the Rotel or salsa and green chile in a blender and blend until smooth before adding to the ground meat.
  • Heat through and set aside.
  • In a separate large skillet over medium heat add butter and allow to melt. Whisk in flour. Cook for 2-3 minutes. Add 1 cup milk, and whisk together. Mixture should thicken slightly (this is called a bechamel).
  • Reduce heat to low and add cheese 1 cup at a time to the bechamel- stirring to melt completely each time before adding the next cup. Add the meat, and stir well.
  • When all the cheese and meat have been combined add the remaining milk and all remaining seasonings, taste for salt with a chip (the chips are salty you want to taste them together) and adjust seasonings as desired.
  • Serve with your favorite tortilla chips, on tacos, fajitas etc. Enjoy!

Did you make this recipe? I’d love to see it!

@FlavorSlut #FlavorSlut
@flavorslutofficial #FlavorSlut
http://facebook.com/flavorslut

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