Punt the Velveeta for a Super Bowl of Queso!
Friday, January 27, 2012 at 2:00AM | Taneasha 
That’s right. It’s Super Bowl time again. Even though Hubby’s two least favorite teams will be playing, I have a feeling we’ll still be watching it, regardless of how much he rants about the Patriots. Yes, we live in Massachusetts, and my husband hates the Patriots. And although he also hates the New York Giants, his favorite team is the Jets, who are also from New York. I don’t really get it. I have a feeling it has a lot more to do with uniform colors than anything else. Anyway, enough about the sport, let’s talk food. More specifically, let’s talk Chili con Queso… or more commonly known as just Queso. I have to admit that I love the stuff. Warm, creamy, spicy, cheesy, what’s not to love, right? I’ll answer that for you. Velveeta. Velveeta is a creepy, ‘cheese food’, product that requires no refrigeration and never goes bad. Honestly, I’m surprised it even works as fish bait. Unfortunately, probably every queso you’ve ever eaten was made from it, or something very similar. Well, no more. I wasn’t sure I could actually make a dip that would have the same creamy consistency using real cheese, but I did, and it is amazing.
Here’s what you’ll need:
18 oz. grated cheese (about 5-ish cups)
1 ½ cups whole milk
2 – 3 jalapenos, diced
½ onion, diced
2 – 3 tomatoes, diced
3 cloves garlic, minced (about 1 Tablespoon)
2 Tablespoons butter
2 Tablespoons flour
½ teaspoon salt
¼ teaspoon pepper
1 teaspoons chili powder
½ cup cilantro, chopped
¼ cup sour cream
The first thing you’ll want to do is dice everything up. Then, in a sauce pan over medium low heat, melt 2 Tablespoons of butter and throw in your jalapeno and onion.
Sprinkle over the salt, pepper, and chili powder.
Stir the mixture and allow it to begin to sweat off some of its liquid. After about 5 minutes, stir in the garlic.
Continue to cook the mixture for another 5 minutes or so, stirring frequently. While it’s cooking you can go ahead and grate the cheese. It’ll be much easier to do if you put it in the freezer for 15 minute or so first. It’s very important to grate your own cheese for this. The pregrated stuff doesn’t melt as well. It’s also important to use cheeses that melt very easily. I used about equal parts of Monterey jack and mild cheddar.
Once the vegetable mixture has cooked down and everything is mostly soft, add the diced tomatoes.
Stir them around just long enough to cook off some of the moisture. About 2 minutes. Sprinkle the flour over the top of the mixture.
Stir it in until it is completely incorporated and you no longer see any dry flour. The mixture will be thick and pasty.
Cook it for about a minute, stirring constantly, and then pour in the milk.
Stir until the mixture become thick and creamy and comes to a boil. You might need to increase the heat a little for that. Once it’s come to a full boil, turn off the heat and throw in the cilantro.
Stir that in and allow the mixture to cool slightly before beginning to add the cheese. There are two very important rules you need to follow in order to ensure you’ll end up with a nice creamy dip and not an oil clumpy mess. First, it CANNOT be boiling when the cheese goes in. Second, the cheese has to go in very, VERY slowly. You want to add maybe ¼ cup at a time.
Then stir it in and allow it to fully incorporate before sprinkling in the next addition. If you have strings like this,
It’s not ready for another addition yet. It should be smooth and creamy, with no stretchy, stingy, anything. If the mixture cools too much, you might want to turn the burner back on to a very low heat, but be careful. If it gets too hot, it will turn grainy and will eventually break. If at any time, you start to see it becoming a grainy texture, remove it from the heat immediately and stir in a couple of ice cubes and a tablespoon of milk. If you’re lucky, that will save it for you, but no guarantee. Remember, low and slow is your friend here. Continue to stir in the cheese until it’s all incorporated completely, then add the sour cream.
Stir that in. The heat will slowly allow it to melt and disperse into the mixture. There you have it. Creamy, delicious queso made without using any processed, cheese food product. If you have a way to keep it warm at a very low temperature, that will keep the consistency the best. If not, just cover it and serve it in small portions that can be eaten before it cools completely. Serve with your favorite tortilla chips.
Creamy, slightly spicy, and delicious. The perfect accompaniment for the Super Bowl.
So, Pats or Giants? Who are you rooting for?
cheesy goodness, man food, velveeta is not cheese in Taneasha, side dish, snack 
Reader Comments (6)
I was just thinking of ways to keep this warm and "fondue pot" jumped into my head... and then I thought: "omg this would be an awesome fondue!"... this kinda is a fondue, isn't it? Warm dip, chips, could even use some sweet red bell peppers to dip...
In my head, your footyball thing just turned into a swanky fondue party!
LOL...I made my first queso with Velveeta after seeing that commercial and you're right, it is scary (even though it tasted good, haha). I will definitely try this recipe since it uses real cheese!
Thinking of how to do this for me, without the jalapeno and chili powder (Allergic) I'm thinking cumin instead of chili powder.
Don't talk to me about Velveeta. I grew up on it. Haven't eaten it since I left home. It's not allowed in my house. For anything!
Seeley, this could totally be a fondue.
@angel - Definitely the cumin is a good idea. You can leave the jalapenos out, but since I'm guessing you're allergic to all chiles, I don't know what to tell you to put in instead. Maybe Seeley will have a suggestion. I'd say add a few more tomatoes, but no idea what to do for heat. Lots of black pepper could help a little maybe?
Horseradish would add a sort of chemical burn, but the flavor might clash.
Horseradish and Worstershire sauce would be a good flavour combination in this but you'd lose the Tex Mex feel. Cumin is a component in "chili" powder and will help maintain the tex-mex-i-ness of it. Ground corriander seed (the seed of the cilantro plant) will also work in that direction.
Garlic has its own bit of heat and will be sharper if you mash it and add it at the end rather than chop and cook it early on.
Powdered mustard or mustard seeds will also give a bit of a bite. And as Taneasha suggested, black pepper will too. You won't have the same residual heat that the capsaicin gives, but it will have the hot feel as you're eating it.
Hope that helps. :)